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Associations between Frequency of Culinary Herb Use and Gut Microbiota
Journal article   Open access  Peer reviewed

Associations between Frequency of Culinary Herb Use and Gut Microbiota

Alexandra Adorno Vita, Ryan McClure, Yuliya Farris, Robert Danczak, Anders Gundersen, Heather Zwickey, Ryan Bradley and Pacific Northwest National Lab. (PNNL), Richland, WA (United States)
Nutrients, Vol.14(9)
09/05/2022
DOI: https://doi.org/10.3390/nu14091981
PMID: 35565947
Appears in  Recent National Centre for Naturopathic Medicine Publications
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Published (Version of record)CC BY V4.0,  Open

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Abstract

Bacteroidetes Diet Firmicutes Gastrointestinal Microbiome - physiology microbiota culinary herbs phytochemicals
While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As such, the primary objective of this study was to evaluate how the frequency of culinary herb use is related to microbiome diversity and the abundance of certain taxa, measured at the phylum level.

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