https://www.selleckchem.com/products/arv-110.html
Both short chain fatty acids (SCFAs) and long chain fatty acids (LCFAs) rely on free fatty acid receptors to signal their presence to the body, but their individual detection and putative reward systems are different. These separate, yet parallel, taste signaling pathways allow us to distinguish microbe-produced from triglyceride-based fatty acids. Free SCFAs indicate that the food has been fermented and may still contain living, probiotic microbes that can colonize the gut. Free LCFAs indicate the presence of calorie-rich triglycerides
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