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Physio-pathological consequences of marginal or severe thiamin deficiencies in Western countries and the potential of cereal products in their prevention

Autor: P. Brachet, F. Batifoulier, C. Demigne, C. Remesy

Publikováno v: Current Nutrition and Food Science
Current Nutrition and Food Science, Bentham Science Publishers, 2005, 1 (3), pp.277-286. ⟨10.2174/157340105774574866⟩

Review; Increasing evidence suggests that the diminution of cereals consumption and the increase of more refined products consumption are associated with the apparition of marginal deficiencies in micronutrients such as thiamin. The phosphorylated fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00ce6d881e2b1288484cdd798aee9f64
https://hal.inrae.fr/hal-02682691

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Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity

Autor: Marie-Anne Levrat-Verny, E. Chanliaud, Christian Rémésy, Fanny Leenhardt

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53 (1), pp.98-102. ⟨10.1021/jf049193q⟩

International audience; Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, which is known to impair their absorption. An in vitro trial was performed to assess the effect of a moderate drop of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6ec27124efda1d34a23a3a4ea6a95cd
https://hal.inrae.fr/hal-02681688

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