Green tea extract and black tea extract differentially influence cecal levels of short-chain fatty acids in rats.

Food Sci Nutr · 2018 · PMC6021718 · PMID 29983934

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an increasing trendno p-value reported

Despite significant decreases in the relative abundance of Clostridium subcluster XIVa and Clostridium cluster XI, the BTE group showed an increasing trend in the cecal pool of SCFA rather than a decreasing one.

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