Whole cereal and legume seeds increase faecal short chain fatty acids compared to ground seeds

Asia Pacific Journal of Clinical Nutrition

Volumn 12, Issue 4, 2003, Pages 477-482

  Hovey, Amynta L ^a   Jones, Gwyn P ^a   Devereux, Helen M ^a   Walker, Karen Z ^b  

^a DEAKIN UNIVERSITY   (Australia)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Bacteria; Colon function; Electron microscopy; Faecal composition; Fermentation; Short chain fatty acids; Whole seeds; Wholegrain

Indexed keywords

SHORT CHAIN FATTY ACID;

ADULT; ARTICLE; BACTERIUM; CANCER RISK; CEREAL; COLON; COLON CANCER; COMPARATIVE ANATOMY; CONTROLLED STUDY; DIET; DRY WEIGHT; ENDOSPERM; FECES; FECES COMPOSITION; FEMALE; FERMENTATION; FOOD; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; INTESTINE TRANSIT TIME; LEGUME; MALE; NORMAL HUMAN; PARTICLE SIZE; PH; PLANT SEED; RANDOMIZATION; SCANNING ELECTRON MICROSCOPY; WEIGHT;

ADULT; CEREALS; CROSS-OVER STUDIES; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; ENERGY INTAKE; FABACEAE; FATTY ACIDS, VOLATILE; FECES; FEMALE; GASTROINTESTINAL TRANSIT; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; REFERENCE VALUES; SEEDS;

BACTERIA (MICROORGANISMS);

EID: 3042845607     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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