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Ladirat, S.E. (author), Schoterman, M.H.C. (author), Rahaoui, H. (author), Mars, M. (author), Schuren, F.H.J. (author), Gruppen, H. (author), Nauta, A. (author), Schols, H.A. (author)
In the present double-blind, randomised, parallel intervention study, the effects of the intake of galacto-oligosaccharides (GOS) on the gut microbiota of twelve healthy adult subjects (aged 18-45 years with a normal BMI (18-25 kg/m2)) receiving amoxicillin (AMX) treatment were determined. All the subjects were treated with AMX (375 mg; three...
article 2014
Welch, R.W. (author), Antoine, J.M. (author), Berta, J.L. (author), Bub, A. (author), Vries, (author), Guarner, F. (author), Hasselwander, O. (author), Hendriks, H. (author), Jäkel, M. (author), Koletzko, B.V. (author), Patterson, C.C. (author), Richelle, M. (author), Skarp, M. (author), Theis, S. (author), Vidry, S. (author), Woodside, J.V. (author)
There is substantial evidence to link what we eat to the reduction of the risk of major chronic diseases and/or the improvement of functions. Thus, it is important for public health agencies and the food industry to facilitate the consumption of foods with particular health benefits by providing consumer products and messages based on scientific...
article 2011