Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Elke Arendt"'
Publikováno v:
Advanced Science, Vol 11, Iss 41, Pp n/a-n/a (2024)
Abstract Irritable bowel syndrome (IBS) is a prevalent disorder of gut‐brain interaction without a reliable cure. Evidence suggests that an alteration of the gut microbiome may contribute to IBS pathogenesis, motivating the development of microbiom
Externí odkaz:
https://doaj.org/article/c7f310bd542f4080801b29a4749a9d6a
Autor:
Lauren O' Mahony, Emma O' Shea, Eibhlís M. O'Connor, Audrey Tierney, Mary Harkin, Janas Harrington, Sharon Kennelly, Elke Arendt, Paul W. O'Toole, Suzanne Timmons
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105689- (2023)
Providing Mediterranean Diet (MD) nutrients in a minimally-processed functional food product may support healthy ageing, mediating favourable gut microbiota profiles when MD adherence is challenging. We thematically analysed stakeholders’ perspecti
Externí odkaz:
https://doaj.org/article/4c94bf00debf40ea87daf8c810b5184e
Autor:
Lauren O’Mahony, Emma O’Shea, Eibhlís M. O’Connor, Audrey Tierney, Mary Harkin, Janas Harrington, Sharon Kennelly, Elke Arendt, Paul W. O’Toole, Suzanne Timmons
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
ObjectivesStrategies to improve the gut microbiome through consuming an improved diet, including adopting the Mediterranean Diet (MD), may promote healthy aging. We explored older adults’ and healthcare professionals’ (HCPs) perspectives of the M
Externí odkaz:
https://doaj.org/article/24dbd8d48a144741accec9cf5bd211fe
Publikováno v:
F1000Research, Vol 6 (2017)
Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fe
Externí odkaz:
https://doaj.org/article/ffa08a535e6a430ba6a0d1b8d9f8b5c8
Autor:
Elke Arendt, Fabio Dal Bello
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the d
Autor:
Nikki Dunne, Mary Harkin, Janas Harrington, Eibhlis O'Connor, Audrey Tierney, Sharon Kennelly, Paul O’Toole, Elke Arendt, Suzanne Timmons, Emma O'Shea, Lauren O Mahony
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71005d203b83c410ddd7197e6cca45e6
https://doi.org/10.26226/m.628f4984bc7c2f962e5ed6d4
https://doi.org/10.26226/m.628f4984bc7c2f962e5ed6d4
Several global health risks are related to our dietary lifestyle. As a consequence of the overconsumption of ultra-processed and highly digestible protein (150–200% of the recommended value), excess dietary proteins reach the colon, are hydrolysed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fd588d552e05e5d1eb9e414368313aa
https://hdl.handle.net/11573/1661894
https://hdl.handle.net/11573/1661894
Publikováno v:
Journal of Functional Foods, Vol 66, Iss, Pp 103801-(2020)
Satiety hormones produced in the gastrointestinal tract are key players in influencing appetite and food intake. Dairy proteins that target these gastric signals have the potential to make one feel ‘fuller for longer’. While effects of whey and c
Autor:
Fortune Akabanda, Filiz Altay, Adriane E.C. Antunes, Elke Arendt, Kayanush J. Aryana, Syamala Athira, Rajesh Bajaj, Fernanda Bianchi, Emmanuel Biver, Cristina S.B. Bogsan, Francesco Busetti, Zehra Buyuktuncer, Ramesh C. Chandan, Margaret Cliff, Rossana Coda, Marco Antônio S. Cortez, Adriano G. Cruz, Svetla Danova, Christine E. Dugan, Erick A. Esmerino, Lihua Fan, Maria Luz Fernandez, Melissa A. Fernandez, Mauro Fisberg, Fernanda C. Freire, Akanksha Gandhi, Kunal M. Gawai, Jaimie Hemsworth, Javier Hernández-Borges, Antonio V. Herrera-Herrera, Daragh Hill, Ruben Hummelen, Thom Huppertz, Lene Jespersen, Pernille Johansen, Arun Kilara, Ana Carolina D. Lima, Natalia P. Lopes, Prokopios Magiatis, Bimlesh Mann, André Marette, Eleni Melliou, Golfo Moatsou, Marco Montemurro, Lorenzo Morelli, Sreeja P. Mudgal, Veronica Nemska, Doan D. Nguyen, Dennis S. Nielsen, Maricê N. Oliveira, Douglas Olson, James Owusu-Kwarteng, Tatiana C. Pimentel, Ana Carolina M.S. Pires, Jashbhai B. Prajapati, Pradeep H.P. Prasanna, Mohammad Rabbani Khorasgani, Robert A. Rastall, Carlo G. Rizzello, René Rizzoli, Miguel Ángel Rodríguez-Delgado, Reynolds P. Ross, Denis Roy, Sarn Settachaimongkon, Letícia Sgarbosa, Rasoul Shafiei, Nagendra P. Shah, Rajan Sharma, Christiane T.D. Shiraishi, Marcia C. Silva, Pranav K. Singh, Katia Sivieri, Eddy J. Smid, Bárbara Socas-Rodríguez, Vicky A. Solah, Catherine Stanton, Rositsa Tropcheva, Hein J.F. van Valenberg, Patrícia B. Zacarchenco, Adriana C.M. Zavarizi, Evangelia Zoidou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::953847c154b262cc070ad86d76f4572b
https://doi.org/10.1016/b978-0-12-805134-4.01002-6
https://doi.org/10.1016/b978-0-12-805134-4.01002-6
Publikováno v:
British Journal of Nutrition. 111:1147-1161
Complex relationships exist between the gut microflora and their human hosts. Emerging evidence suggests that bacterial dysbiosis within the colon may be involved in the pathogenesis of the metabolic syndrome, type 2 diabetes and CVD. The use of diet