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Frontiers in Nutrition
(Oct 2021)
Editorial: Functional Foods and Bioactive Food Ingredients in Prevention and Alleviation of Metabolic Syndrome
Sebastian Torres,
Sebastian Torres,
Roxana Beatriz Medina,
Maria Isabel Vasallo Morillas,
María Inés Isla,
María Inés Isla,
Paola Gauffin-Cano
Affiliations
Sebastian Torres
Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV, CONICET - UNT), San Miguel de Tucumán, Argentina
Sebastian Torres
Facultad de Ciencias Naturales e IML, UNT, San Miguel de Tucumán, Argentina
Roxana Beatriz Medina
Centro de Referencia para Lactobacilos (CERELA, CONICET), San Miguel de Tucumán, Argentina
Maria Isabel Vasallo Morillas
San Antonio Technologies, Catholic University San Antonio of Murcia, Murcia, Spain
María Inés Isla
Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV, CONICET - UNT), San Miguel de Tucumán, Argentina
María Inés Isla
Facultad de Ciencias Naturales e IML, UNT, San Miguel de Tucumán, Argentina
Paola Gauffin-Cano
Centro de Referencia para Lactobacilos (CERELA, CONICET), San Miguel de Tucumán, Argentina
DOI
https://doi.org/10.3389/fnut.2021.788941
Journal volume & issue
Vol. 8
Abstract
Read online
No abstracts available.
Keywords
functional foods
bioactive compounds
metabolic syndrome
obesity
gut microbiome
adipose tissue
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