Do Large Intestinal Events Explain the Protective Effects of Whole Grain Foods Against Type 2 Diabetes?

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 6, 2013, Pages 631-640

  Lappi, Jenni ^a   Kolehmainen, Marjukka ^a   Mykkänen, Hannu ^a   Poutanen, Kaisa ^a,b  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

fermentation; gut barrier; gut microbiota; inflammation; Whole grains

Indexed keywords

ANTI-INFLAMMATORY EFFECTS; GUT BARRIER; GUT MICROBIOTA; INFLAMMATION; INSULIN SENSITIVITY; LIPOPOLYSACCHARIDES; SHORT-CHAIN FATTY ACIDS; WHOLE GRAINS;

FATTY ACIDS; FIBERS; INSULIN; PATHOLOGY;

FERMENTATION;

ANIMALIA; BACTERIA (MICROORGANISMS);

INSULIN;

ADMINISTRATION AND DOSAGE; BLOOD; CEREAL; CHEMISTRY; DIABETES MELLITUS, TYPE 2; DIET; DIETARY FIBER; FERMENTATION; GASTROINTESTINAL TRACT; HUMAN; INSULIN RESISTANCE; LARGE INTESTINE; METABOLISM; MICROBIOLOGY; RISK FACTOR; NON INSULIN DEPENDENT DIABETES MELLITUS; REVIEW;

CEREALS; DIABETES MELLITUS, TYPE 2; DIET; DIETARY FIBER; FERMENTATION; GASTROINTESTINAL TRACT; HUMANS; INSULIN; INSULIN RESISTANCE; INTESTINE, LARGE; RISK FACTORS;

EID: 84872829502     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.550388     Document Type: Review

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