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. 2019 May 15;6:72. doi: 10.3389/fnut.2019.00072

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Copyright © 2019 Prado, Castro-Alves, Ferreira and Fabi.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Features that influence the effects of non-digestible carbohydrates (NDC) from plant-source foods in colorectal cancer (CRC). Some of the intrinsic properties of NDC, as well as individual characteristics among cells and individuals, that influence the physicochemical, fermentation-related and direct effects of NDC from plant-source foods on the reduction of CRC risk.