Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

Autor: Aalt Bast, Kaisa Poutanen, Ismo Mattila, N. Mateo Anson, Emilia Selinheimo, Guido R.M.M. Haenen, Rob Havenaar, R. van den Berg, Anna-Marja Aura

Publikováno v: Mateo Anson, N, Aura, A-M, Selinheimo, E, Mattila, I, Poutanen, K, van den Bergh, R, Havenaar, R, Bast, A & Haenen, G R M M 2011, ' Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo ', Journal of Nutrition, vol. 141, no. 1, pp. 137-143 . https://doi.org/10.3945/jn.110.127720
Journal of Nutrition, 141(1), 137-143. Oxford University Press

Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a lowgrade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d163efd460966cbf46978279e49c0fd
https://doi.org/10.3945/jn.110.127720

Antioxidant and anti-inflammatory potency of different wheat varieties and fractions

Autor: Aalt Bast, Robin van den Berg, N. Mateo Anson, Rob Havenaar, Guido R.M.M. Haenen

Publikováno v: Proceedings of the Nutrition Society, 67(OCE1):E56. Cambridge University Press
Proceedings of the Nutrition Society, OCE, 67

IrNo QuaLirv oJ Ltre' Po Box t*'tl!ioolt;;,1;,',!:,,1;"i;yi,!:ri:';,2n,niver'sirt'rtJ Meta';*icttr' Po tso'r 6t6' Risk factors for diet-r'elated disorders are oxiclative stress and chlonic intlarnmation. Wheat is a source of phytochernicals with anti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9daebe037c9c0af49a0c071da87273ce
https://cris.maastrichtuniversity.nl/en/publications/7e359ce7-644d-4f95-8579-f467575f7de5

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Optimizing the bioactive potential of wheat bran by processing.

Autor: Mateo Anson N; University of Maastricht, PO Box 616, 6200 MD, Maastricht, The Netherlands., Hemery YM, Bast A, Haenen GR

Publikováno v: Food & function [Food Funct] 2012 Apr; Vol. 3 (4), pp. 362-75. Date of Electronic Publication: 2012 Feb 15.