Food and Behaviour Research

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Fibre - Research

Han N et al 2022 - Microbial liberation of N-methylserotonin from orange fiber in gnotobiotic mice and humans
Butler M et al 2021 - Dietary DHA prevents cognitive impairment and inflammatory gene expression in aged male rats fed a diet enriched with refined carbohydrates
Daal M et al 2021 - Pharmacological Modulation of Immune Responses by Nutritional Components
Thompson R et al 2021 - Ruminiclostridium 5, Parabacteroides distasonis, and bile acid profile are modulated by prebiotic diet and associate with facilitated sleep/clock realignment after chronic disruption of rhythms
Davison K et al 2021 - Post-traumatic stress disorder (PTSD) in mid-age and older adults differs by immigrant status and ethnicity, nutrition, and other determinants of health in the Canadian Longitudinal Study on Aging (CLSA)
Beisner J et al 2020 - Fructose-Induced Intestinal Microbiota Shift Following Two Types of Short-Term High-Fructose Dietary Phases
Owen L et al 2020 - Peas, please! Food familiarization through picture books helps parents introduce vegetables into preschoolers’ diets
Davis R et al 2020 - Habitual dietary fibre and prebiotic intake is inadequate in patients with inflammatory bowel disease: findings from a multicentre cross-sectional study
Calder et al 2020 - Optimal Nutritional Status for a Well-Functioning Immune System Is an Important Factor to Protect against Viral Infections
Thompson et al. 2020 - Dietary prebiotics alter novel microbial dependent fecal metabolites that improve sleep
Leeming et al 2019 - Effect of Diet on the Gut Microbiota: Rethinking Intervention Duration
Dinan et al 2019 - Feeding melancholic microbes: MyNewGut recommendations on diet and mood
Hu et al 2019 - Decreased maternal serum acetate and impaired fetal thymic and regulatory T cell development in preeclampsia
Matt et al 2018 - Butyrate and Dietary Soluble Fiber Improve Neuroinflammation Associated With Aging in Mice
Rondanelli et al 2018 - Food pyramid for subjects with chronic pain: foods and dietary constituents as anti-inflammatory and antioxidant agents