In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread

Nutrients

Volumn 8, Issue 1, 2016, Pages

  Dall’Asta, Margherita ^a   Bresciani, Letizia ^a   Calani, Luca ^a   Cossu, Marta ^a   Martini, Daniela ^a   Melegari, Camilla ^b   Del Rio, Daniele ^a,c   Pellegrini, Nicoletta ^a   Brighenti, Furio ^a   Scazzina, Francesca ^a  

^a UNIVERSITY OF PARMA MEDICAL SCHOOL   (Italy)

^b Barilla GR Flli SpA   (Italy)

^c UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Aleurone; Bioaccessibility; Ferulic acid; Whole grain bread

Indexed keywords

CAFFEIC ACID; COUMARIC ACID; EXTRA VIRGIN OLIVE OIL; FERULIC ACID; GLUTEN; PHENOL DERIVATIVE; SINAPIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ADULT; ALEURONE; ARTICLE; BIOAVAILABILITY; BREAD; CONTROLLED STUDY; HUMAN; HUMAN EXPERIMENT; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PROTEIN DEGRADATION; SALIVA ANALYSIS; WHEAT FLOUR; WHOLE GRAIN; YEAST; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; FORTIFIED FOOD; IN VITRO STUDY; METABOLISM; SALIVA; WHEAT;

ADULT; BIOLOGICAL AVAILABILITY; BREAD; DIGESTION; FOOD, FORTIFIED; HUMANS; HYDROXYBENZOATES; IN VITRO TECHNIQUES; SALIVA; TRITICUM; WHOLE GRAINS;

EID: 84955132106     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu8010042     Document Type: Article

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