Molécula produzida no intestino pode proteger contra gripe

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[{"selector":"#anim-4cb2544c-416d-4124-9d7f-15929dd34b43","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-29cb4eef-be98-424a-942f-f087b1a2776c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e68e6f45-ece1-42ff-8b98-134ff08ea237","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-177507b5-06f7-4111-9a32-503cce324e59","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] katemangostar/Freepik É o que aponta um estudo publicado na revista "Gut Microbes" por pesquisadores da Universidade Estadual de Campinas e do Instituto Pasteur de Lille, na França

[{"selector":"#anim-d23c5363-4e15-4512-8396-3f3c05e83230","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f28f4aae-97f8-4d62-9fdc-bf74f8fd8a77","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3c815ee-c955-456f-b5a2-5822c0d06f5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9c0b2407-a8b4-412e-9951-93499b7f826c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] kjpargeter/Freepik Experimentos com camundongos mostraram uma queda nos níveis da molécula conhecida como ácido indol-3-propiônico (IPA, na sigla em inglês) durante a infecção pelo vírus influenza, variante H3N2

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[{"selector":"#anim-25de5fe8-1035-4514-b823-2c39d0892ae4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2059522f-10d6-49c0-877d-1e65eac94289","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f26438b6-2eca-4292-a93d-574efa7b994c","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-3976b35d-38dd-4c50-8f4d-adefa7aef815","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] jcomp/Freepik O IPA é produzido por bactérias a partir do processamento do triptofano, um aminoácido essencial presente em alimentos como soja, trigo, milho, cevada, centeio, girassol, peixe e carne

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CNNBRASIL.COM.BR

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