Characteristic Gut Bacteria in High Barley Consuming Japanese Individuals without Hypertension.
Satoko MaruyamaTsubasa MatsuokaKoji HosomiJonguk ParkMao NishimuraHaruka MurakamiKana KonishiMotohiko MiyachiHitoshi KawashimaKenji MizuguchiToshiki KobayashiTadao OokaZentaro YamagataJun KunisawaPublished in: Microorganisms (2023)
Our findings establish a link between the gut bacteria characteristics and the predicted control of blood pressure provided by barley intake, thereby providing a framework for the future development of personalized dietary strategies.