Phloem fortification in rye bread elevates serum enterolactone level

European Journal of Clinical Nutrition

Volumn 56, Issue 10, 2002, Pages 952-957

  Vanharanta, M ^a   Mursu, J ^a   Nurmi, T ^a,b   Voutilainen, S ^a   Rissanen, T H ^a   Salonen, R ^a   Adlercreutz, H ^b   Salonen, J T ^a,c  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c Inner Savo Health Centre   (Finland)

Author keywords

Antioxidants; Enterolactone; Functional foods; Insoluble fibre; Lignan; Phloem; Polyphenol; Rye

Indexed keywords

ENTEROLACTONE; LIGNAN; PLACEBO;

ADULT; AGED; ARTICLE; BLOOD LEVEL; BREAD; CLINICAL TRIAL; COLON; CONCENTRATION (PARAMETERS); CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIETARY FIBER; DIETARY INTAKE; DOSE RESPONSE; DOUBLE BLIND PROCEDURE; HUMAN; INTESTINE FLORA; MALE; NUTRITIONAL SUPPORT; PHLOEM; RANDOMIZED CONTROLLED TRIAL; RYE; SOLUBILITY;

4-BUTYROLACTONE; ADULT; AGED; BREAD; COLON; DIETARY FIBER; DOSE-RESPONSE RELATIONSHIP, DRUG; DOUBLE-BLIND METHOD; FERMENTATION; FOOD, FORTIFIED; HUMANS; LIGNANS; MALE; MIDDLE AGED; SECALE CEREALE; SOLUBILITY;

SECALE CEREALE;

EID: 0036772704     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601510     Document Type: Article

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