Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo1-3

Journal of Nutrition

Volumn 141, Issue 1, 2011, Pages 137-143

  Anson, Nuria Mateo ^a,b   Aura, Anna Marja ^c   Selinheimo, Emilia ^c   Mattila, Ismo ^c   Poutanen, Kaisa ^c   Van Den Berg, Robin ^d   Havenaar, Robert ^b   Bast, Aalt ^a   Haenen, Guido R M M ^a  

^a MAASTRICHT UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^d UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

3 HYDROXYPHENYLPROPIONIC ACID; CYTOKINE; FERULIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE; SINAPIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; VERATRIC ACID;

ADULT; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; BIOPROCESS; BREAD; CONTROLLED STUDY; DIETARY INTAKE; FOOD PROCESSING; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; PROTEIN BLOOD LEVEL; WHEAT BRAN; WHOLE WHEAT BREAD;

ADULT; AREA UNDER CURVE; BIOLOGICAL AVAILABILITY; BREAD; COUMARIC ACIDS; CROSS-OVER STUDIES; CYTOKINES; DIETARY FIBER; FOOD HANDLING; HUMANS; INFLAMMATION; MALE; MIDDLE AGED; VANILLIC ACID;

TRITICUM AESTIVUM;

EID: 78650479018     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.110.127720     Document Type: Article

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