Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men

Autor: Wouter H. J. Vaes, Koen Venema, Emilia Selinheimo, Robert Havenaar, Nuria Mateo Anson, Guido R.M.M. Haenen, Leon Coulier, Aalt Bast

Publikováno v: Food Chemistry, 128(2), 404-409. Elsevier Limited
Mateo Anson, N, Havenaar, R, Vaes, W, Coulier, L, Venema, K, Selinheimo, E, Bast, A & Haenen, G R M M 2011, ' Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men ', Food Chemistry, vol. 128, no. 2, pp. 404-409 . https://doi.org/10.1016/j.foodchem.2011.03.043
Food Chemistry, 2, 128, 404-409

The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as sho

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https://cris.maastrichtuniversity.nl/en/publications/0bab474e-f651-4b1c-8bfb-4e571bb32e92

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Autor: Nuria Mateo Anson, Martijn W.J. Noort, Youna Hemery, Xavier Rouau, Rob Havenaar, Guido R.M.M. Haenen

Publikováno v: Food Research International
Food Research International, Elsevier, 2010, 43 (5), pp.1429-1438. ⟨10.1016/j.foodres.2010.04.013⟩
Food Research International, 43(5), 1429-1438. Elsevier

Correspondance: rouau@supagro.inra.fr; International audience; This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63eb8bc853b42ee3b1e0266e6b01710d
https://doi.org/10.1016/j.foodres.2010.04.013

Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds

Autor: Kaisa Poutanen, Emilia Selinheimo, Pekka Lehtinen, Anna-Marja Aura, Rob Havenaar, Aalt Bast, Nuria Mateo Anson, Ismo Mattila, Guido R.M.M. Haenen

Publikováno v: Journal of Agricultural and Food Chemistry, 14, 57, 6148-6155
Journal of Agricultural and Food Chemistry, 57(14), 6148-6155. American Chemical Society
Mateo Anson, N, Selinheimo, E, Havenaar, R, Aura, A-M, Mattila, I, Lehtinen, P, Bast, A, Poutanen, K & Haenen, G R M M 2009, ' Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds ', Journal of Agricultural and Food Chemistry, vol. 57, no. 14, pp. 6148-6155 . https://doi.org/10.1021/jf900492h

Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and ferme

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https://doi.org/10.1021/jf900492h

Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

Autor: Rob Havenaar, Inger Björck, Anders Frid, Nuria Mateo Anson, Elin Östman, Guido R.M.M. Haenen, Mette Kristensen, Hannu Mykkänen, Knud Erik Bach Knudsen, Rob W. Welch, R. K. Price, Gabriele Riccardi

Publikováno v: Björck, I, Östman, E, Kristensen, M, Anson, N M, Price, R K, Haenen, G R M M, Havenaar, R, Knudsen, K E B, Frid, A, Mykkänen, H, Welch, R W & Riccardi, G 2012, ' Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project ', Trends in Food Science & Technology, vol. 25, no. 2, pp. 87-100 . https://doi.org/10.1016/j.tifs.2011.11.005
Trends in Food Science and Technology, 2, 25, 87-100

Epidemiological studies have linked whole grain intake to the prevention of the metabolic syndrome, obesity and associated chronic diseases such as CVD and T2D. The Nutrition module within the HEALTHGRAIN project, included 10 partners and undertook i

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Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.)

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

Publikováno v: Journal of Agricultural and Food Chemistry, 14, 56, 5589-5594
Journal of Agricultural and Food Chemistry, 56(14), 5589-5594. American Chemical Society

Grain is an important source of phytochemicals, which have potent antioxidant capacity. They have been implicated in the beneficial health effect of whole grains in reducing cardiovascular disease and type 2 diabetes. The aim of the present study was

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