Consuming fermented food natto suppresses arteriosclerosis
A study shows that the intake of natto alters the composition of intestinal microflora in a mouse model, regulating the production of cytokines and chemokines associated with arteriosclerosis.
Registered users, subscribers or members - SIGN IN
To continue reading this article
Membership
Included as a benefit
Members of Applied Microbiology International have unlimited access to The Microbiologist as a benefit of membership. Just sign in with your usual membership credentials.
Find out more about how to join.
Register
FREE
Want to read more before deciding on a subscription? It only takes a minute to sign up for a free account and you’ll get to enjoy more free content each month.
Subscribe
3.75 per month / £35 annually
Get unlimited access to The Microbiologist.
