New probiotic identified in fermented Japanese vegetable: Enzyme improves colon health in rats

Posted by on July 4, 2016 12:28 pm
Categories: health

An enzyme produced by fermenting a vegetable common in Japanese cuisine may be responsible for increasing the amount of at least one beneficial bacterium associated with healthy colons in a study using rats. 

Leave a Reply

Your email address will not be published. Required fields are marked *