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From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation

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dc.contributor.authordos Santos Lima, Amanda
dc.contributor.authorNovaes, Rômulo Dias
dc.contributor.authorPinheiro, Lucas Cezar
dc.contributor.authorde Almeida, Leonardo Augusto
dc.contributor.authorMartino, Hercia Stampini Duarte
dc.contributor.authorGiusti-Paiva, Alexandre
dc.contributor.authorPap, Nora
dc.contributor.authorGranato, Daniel
dc.contributor.authorAzevedo, Luciana
dc.contributor.departmentid4100211110
dc.contributor.orcidhttps://orcid.org/0000-0001-9994-7410
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2023-09-22T06:22:58Z
dc.date.accessioned2025-05-27T18:55:11Z
dc.date.available2023-09-22T06:22:58Z
dc.date.issued2023
dc.description.vuosik2023
dc.format.bitstreamfalse
dc.format.pagerange11 p.
dc.identifier.olddbid496414
dc.identifier.oldhandle10024/553850
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/6760
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline222
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherElsevier BV
dc.relation.articlenumber112917
dc.relation.doi10.1016/j.foodres.2023.112917
dc.relation.ispartofseriesFood Research International
dc.relation.issn0963-9969
dc.relation.volume170
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/553850
dc.subjectblackcurrant
dc.subjectanthocyanins
dc.subjectby-products
dc.subjectcolorectal carcinogenesis
dc.subjectgut microbiota modulation
dc.subjectAberrant crypt foci (ACF)
dc.subjectInflammation
dc.teh41007-00185200
dc.titleFrom waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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