Impact of onion (Allium cepa L) fructans fermentation on the cecum of rats and the use of in vitro biomarkers to assess in vivo effects

Bioactive Carbohydrates and Dietary Fibre

Volumn 1, Issue 1, 2013, Pages 89-97

  Pascoal, Grazieli B ^a   Filisetti, Tullia M C C ^b   Alvares, Eliana P ^b   Lajolo, Franco M ^b   Menezes, Elizabete W ^b  

^a FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cecum; Dietary fiber; Fermentation; Fructans; Fructo oligosaccharides; Onion

Indexed keywords

ACETIC ACID; BIOLOGICAL MARKER; BUTYRIC ACID; FRUCTAN; PROPIONIC ACID; SHORT CHAIN FATTY ACID;

ANAEROBIC FERMENTATION; ANIMAL EXPERIMENT; ARTICLE; CECUM; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY INTAKE; FECES COMPOSITION; IN VITRO STUDY; IN VIVO STUDY; INOCULATION; MALE; NONHUMAN; ONION; PARAMETERS; PRIORITY JOURNAL; RAT; WEIGHT GAIN;

EID: 84882246665     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2013.02.002     Document Type: Article

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