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Raychaudhuri S, Shahinozzaman M, Subedi U, Fan S, Ogedengbe O, Obanda DN. The Vegetable ‘Kale’ Protects against Dextran-Sulfate-Sodium-Induced Acute Inflammation through Moderating the Ratio of Proinflammatory and Anti-Inflammatory LPS-Producing Bacterial Taxa and Augmenting the Gut Barrier in C57BL6 Mice. Nutrients. 2023; 15(14):3222. https://doi.org/10.3390/nu15143222

Raychaudhuri, Samnhita, Md Shahinozzaman, Ujjwol Subedi, Si Fan, Opeyemi Ogedengbe, and Diana N. Obanda. 2023. "The Vegetable ‘Kale’ Protects against Dextran-Sulfate-Sodium-Induced Acute Inflammation through Moderating the Ratio of Proinflammatory and Anti-Inflammatory LPS-Producing Bacterial Taxa and Augmenting the Gut Barrier in C57BL6 Mice" Nutrients 15, no. 14: 3222. https://doi.org/10.3390/nu15143222

Raychaudhuri, S., Shahinozzaman, M., Subedi, U., Fan, S., Ogedengbe, O., & Obanda, D. N. (2023). The Vegetable ‘Kale’ Protects against Dextran-Sulfate-Sodium-Induced Acute Inflammation through Moderating the Ratio of Proinflammatory and Anti-Inflammatory LPS-Producing Bacterial Taxa and Augmenting the Gut Barrier in C57BL6 Mice. Nutrients, 15(14), 3222. https://doi.org/10.3390/nu15143222