Lower Inflammation - The Sourdough School

The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

The importance of Faecalibacterium prausnitzii in human health and diseases

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Associations between dietary patterns and the incidence of total and fatal cardiovascular disease and all-cause mortality in 116,806 individuals from the UK Biobank: a prospective cohort study

Adherence to international dietary recommendations in association with all-cause mortality and fatal and non-fatal cardiovascular disease risk: a prospective analysis of UK Biobank participants

Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study

Omega-3 PUFAs improved endothelial function and arterial stiffness with a parallel antiinflammatory effect in adults with metabolic syndrome

Protective Role of Postbiotic Mediators Secreted by Lactobacillus rhamnosus GG Versus Lipopolysaccharide-induced Damage in Human Colonic Smooth Muscle Cells

Postbiotic L. plantarum RG14 improves ruminal epithelium growth, immune status and upregulates the intestinal barrier function in post-weaning lambs

A Novel Postbiotic From Lactobacillus rhamnosus GG With a Beneficial Effect on Intestinal Barrier Function

Towards a better understanding of Lactobacillus rhamnosus GG – host interactions

Garlic: a review of potential therapeutic effects

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Anti-inflammatory and immunological effects of Centaurea cyanus flower-heads