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In another study, the 5-methyl-THF content in blanched vegetables decreased with the time of frozen storage at 18 C by 98% in cauliflower, 24% in broccoli, 39% in peas and spinach just after 3 months, and by 8298% in all of them after 6 months

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For example, SCFAs, which are mainly produced by Bifidobacterium and Lactobacillus species, are related to intestinal permeability, immunity, and hormones (Koh et al., 2016)

doi: 10.3109/14647273.2014.927595 195 Practice Committee of the American Society for Reproductive Medicine