Molecular Properties of Guar Gum and Pectin Modify Cecal Bile Acids, Microbiota, and Plasma Lipopolysaccharide-Binding Protein in Rats

Open Access

Peer-reviewed

Research Article

Tannaz Ghaffarzadegan ,

* E-mail: tannaz.ghaffarzadegan@food-health-science.lu.se

Affiliation Food for Health Science Centre, Lund University, Lund, Sweden
⨯
Nittaya Marungruang,

Affiliation Food for Health Science Centre, Lund University, Lund, Sweden
⨯
Frida Fåk,

Affiliation Food for Health Science Centre, Lund University, Lund, Sweden
⨯
Margareta Nyman

Affiliation Food for Health Science Centre, Lund University, Lund, Sweden
⨯

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Diet
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Pectins
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Gut bacteria
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Cecum
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Cholesterol
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Blood plasma
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Fats
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Inflammation
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