Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Alison Kamil"'
Autor:
Eunice Mah, Alison Kamil, Traci M. Blonquist, Colin D. Rehm, Shankang Qu, Philip Stern, Alissa R. Wilson
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Despite recommendations to reduce sweet-tasting foods and beverage consumption, there is limited understanding of our ability to adapt to a less sweet diet and the optimal method for doing so. Thus, we conducted two parallel, double-blind, r
Externí odkaz:
https://doaj.org/article/f128842da2054d6c8de04f819544d5ee
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/4ee106ead9d24c468a462ba766df8172
Autor:
Dengfeng Xu, Meiyuan Feng, YiFang Chu, Shaokang Wang, Varsha Shete, Kieran M. Tuohy, Feng Liu, Xirui Zhou, Alison Kamil, Da Pan, Hechun Liu, Xian Yang, Chao Yang, Baoli Zhu, Na Lv, Qian Xiong, Xin Wang, Jianqin Sun, Guiju Sun, Yuexin Yang
Publikováno v:
Frontiers in Immunology, Vol 12 (2021)
Phytochemicals derived from oats are reported to possess a beneficial effect on modulating dyslipidemia, specifically on lowering total and LDL cholesterol. However, deeper insights into its mechanism remain unclear. In this randomized controlled stu
Externí odkaz:
https://doaj.org/article/452a820b02d942059a6070fc94a9965d
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
An agreed-upon measure of total dietary sweetness is lacking hindering assessments of population-level patterns and trends in dietary sweetness. This cross-sectional study used 24-h dietary recall data for 74,461 participants aged ≥ 2 y from nine c
Externí odkaz:
https://doaj.org/article/ec75e967959144c99b8e6411f802d53d
Autor:
Pieter Van den Abbeele, Alison Kamil, Lisa Fleige, Yongsoo Chung, Peter De Chavez, Massimo Marzorati
Publikováno v:
ACS Omega, Vol 3, Iss 10, Pp 12446-12456 (2018)
Externí odkaz:
https://doaj.org/article/2425cc9b2ef8489d9d313124e5e740d6
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
Consumption of sufficient quantities of oat products has been shown to reduce host cholesterol and thereby modulate cardiovascular disease risk. The effects are proposed to be mediated by the gel-forming properties of oat β-glucan which modulates ho
Externí odkaz:
https://doaj.org/article/9e65999618d24a8b8c3fa4df6989c93a
Autor:
Cindy Duysburgh, Pieter Van den Abbeele, Alison Kamil, Lisa Fleige, Peter John De Chavez, YiFang Chu, Wiley Barton, Orla O’Sullivan, Paul D. Cotter, Karina Quilter, Susan A. Joyce, Mike Murphy, Gillian DunnGalvin, Timothy G Dinan, Massimo Marzorati
Publikováno v:
Pathogens, Vol 10, Iss 2, p 235 (2021)
The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel oat ingredient was tested further at lower β-glucan loads i
Externí odkaz:
https://doaj.org/article/ab1362b83ce448ba907e02cc84bb2952
Autor:
Alissa R. Wilson, Alison Kamil
Publikováno v:
Nutrition Today. 56:62-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::784ae9cb823b673cf7b3b8affd26995b
https://doi.org/10.1097/nt.0000000000000473
https://doi.org/10.1097/nt.0000000000000473
Publikováno v:
Nutrition Reviews. 78:77-99
冠心病是全球死亡的首要原因。作为均衡膳食的一部分，食用全 谷物和谷物纤维可以降低罹患冠心病的风险。食品包装上的健康声称 可以有效地帮助消费者选择健康的饮食。1997 年，美国食
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dec4d4c9e100c5851f5ae62deaa4cc2
https://doi.org/10.1093/nutrit/nuaa052
https://doi.org/10.1093/nutrit/nuaa052
Autor:
Wiley Barton, Lisa Fleige, Timothy G. Dinan, Orla O'Sullivan, Susan A. Joyce, Massimo Marzorati, Cindy Duysburgh, Peter John D. De Chavez, YiFang Chu, Karina Quilter, Alison Kamil, Pieter Van den Abbeele, Paul D. Cotter, Gillian DunnGalvin, Mike Murphy
Publikováno v:
PATHOGENS
Pathogens
Volume 10
Issue 2
Pathogens, Vol 10, Iss 235, p 235 (2021)
Pathogens
Volume 10
Issue 2
Pathogens, Vol 10, Iss 235, p 235 (2021)
The prebiotic activity of a commercially available oat product and a novel oat ingredient, at similar β-glucan loads, was tested using a validated in vitro gut model (M-SHIME®). The novel oat ingredient was tested further at lower β-glucan loads i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85993d86d3790a064c583aa8c216379b
https://hdl.handle.net/1854/LU-8700854
https://hdl.handle.net/1854/LU-8700854
