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National Agricultural Library
U.S. Department of Agriculture
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  4. IMPACT OF DIETARY FLAVONES FROM WHOLE FOODS ON GUT MICROBIOME, ADIPOSE TISSUE, MACROPHAGES-CROSSTALK IN REDUCING OBESITY-INDUCED INFLAMMATION

IMPACT OF DIETARY FLAVONES FROM WHOLE FOODS ON GUT MICROBIOME, ADIPOSE TISSUE, MACROPHAGES-CROSSTALK IN REDUCING OBESITY-INDUCED INFLAMMATION

Objective

Outcomes of this project will provide the possibility to use whole foods rich in flavones as a novel approach to reduce chronic inflammation characteristic of obesity and help reestablish gastrointestinal health in obesity, while offering an additive value to vegetables and crops with economic significance for human and animal nutrition.

Investigators
Doseff, A.; Quinn, Ro, .
Institution
Michigan State University
Start date
2020
End date
2023
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MICL08576
Accession number
1022038
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