Flavor compounds in fermented Chinese alcoholic beverage alter gut microbiota and attenuate ethanol-induced liver
Cheng Fang, Hai Du, Zheng Xiaojiao, Aihua Zhao, Wei Jia, Yan Xu
This study shows that Chinese Baijiu reduces liver injury in mice by altering gut microbiota and metabolome compared to pure ethanol.
bioRxiv · Oct 8, 2018 · PreprintMicrobiology