Emulsifiers are food additives that are used to improve texture and extend shelf life. They are found in many processed products (ice cream, packaged cakes, sauces, etc.) despite having demonstrated harmful effects on intestinal balance. In a new study, scientists from Inserm, CNRS and Université Paris Cité at Institut Cochin in Paris sought to counteract these effects by using Akkermansia muciniphila, a bacterium naturally present in the intestine, to repopulate and thus strengthen the intestinal epithelium. The addition of this bacterium to the gut microbiota is thought to prevent the damage caused by the consumption of emulsifiers.
The increased reproductive rate of the virus heralding a second wave, really?
While the virus is still circulating throughout the country with 610 clusters detected since 9 May 2020 according to the Directorate General for Health (DGS), fears of a “second wave” are growing. In order to better understand the epidemic dynamics, several indicators are taken into account by epidemiologists and health authorities. One of them, the […]