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dc.contributor.authorRowland, Ian
dc.contributor.authorGibson, Glenn
dc.contributor.authorHeinken, Almut
dc.contributor.authorScott, Karen
dc.contributor.authorSwann, Jonathan
dc.contributor.authorThiele, Ines
dc.contributor.authorTuhoy, Kieran
dc.date.accessioned2017-04-18T08:28:18Z
dc.date.available2017-04-18T08:28:18Z
dc.date.issued2018-02
dc.identifier.citationRowland , I , Gibson , G , Heinken , A , Scott , K , Swann , J , Thiele , I & Tuhoy , K 2018 , ' Gut microbiota functions : metabolism of nutrients and other food components ' , European Journal of Nutrition , vol. 57 , no. 1 , pp. 1-24 . https://doi.org/10.1007/s00394-017-1445-8en
dc.identifier.issn1436-6207
dc.identifier.otherPURE: 97779104
dc.identifier.otherPURE UUID: 98697311-0de8-4932-8235-a08c88f6ee7f
dc.identifier.otherScopus: 85017165971
dc.identifier.urihttp://hdl.handle.net/2164/8504
dc.descriptionThis work was conducted by an expert group of the European branch of the International Life Sciences Institute, ILSI Europe. The expert group and this publication was coordinated by the Functional Foods and Prebiotics Task Forces. Industry members of this task force are listed on the ILSI Europe website at http://www.ilsi.eu. Experts are not paid for the time spent on this work; however, the non-industry members within the expert group were offered support for travel and accommodation costs to attend meetings to discuss the manuscript, and a small compensatory sum (honorarium) with the option to decline. The expert group carried out the work, i.e., collecting/analysing data/information and writing the scientific paper separate to other activities of the task forces. The research reported is the result of a scientific evaluation in line with ILSI Europe’s framework to provide a precompetitive setting for public–private partnership (PPP). The opinions expressed herein and the conclusions of this publication are those of the authors and do not necessarily represent the views of ILSI Europe nor those of its member companies. ILSI Europe facilitated scientific meetings and coordinated the overall project management and administrative tasks relating to the completion of this work. In particular, the authors would like to thank Dr. Tobias Recker, Dr. Estefanía Noriega, and Mr. Alex Rankin for their support. Furthermore, the authors would like to thank all participants in the ILSI Europe workshop The Gut Microbiome: Our Misunderstood Friend and Foe (3–4 December 2015, Brussels, Belgium) for their involvement in fruitful scientific discussions and their valuable insights which contributed to the refinement of the draft manuscript.en
dc.format.extent24
dc.language.isoeng
dc.relation.ispartofEuropean Journal of Nutritionen
dc.rights© The Author(s) 2017 This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.en
dc.subjectgut microbiotaen
dc.subjectmicrobiomeen
dc.subjectmicrobial metabolismen
dc.subjectfood componentsen
dc.subjectmethodologyen
dc.subjectR Medicineen
dc.subjectMedicine(all)en
dc.subjectNursing(all)en
dc.subject.lccRen
dc.titleGut microbiota functions : metabolism of nutrients and other food componentsen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.1007/s00394-017-1445-8


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