Effect of sorghum and barley-containing bread on plasma total polyphenols, antioxidant status and inflammation in healthy subjects
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05582-2.pdf
Reference31 articles.
1. Ajiboye TO, Komolafe YO, Oloyede OB, Ogunbode SM, Adeoye MD, Abdulsalami IO, Nurudeen QO (2013) Polyphenolic extract of Sorghum bicolor grains enhances reactive oxygen species detoxification in N-nitrosodiethylamine-treated rats. Food Sci Hum Well 2:39–45. https://doi.org/10.1016/j.fshw.2013.02.001
2. Ames N, Heather B, Joanne S, Sijo JT, Peter Z, Carla TA (2015) double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the post-prandial glucose response of healthy volunteers. Br J Nutr 113:1373–1383. https://doi.org/10.1017/S0007114515000367
3. Arbex PM, Moreira MEdC, Toledo RCL, de Morais CL, Pinheiro-Santana HM, Benjamin LdA et al (2018) Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats. J Funct Foods 42:346–355. https://doi.org/10.1016/j.jff.2018.01.010
4. Behall KM, Scholfield DJ, Hallfrisch J (2004) Lipids significantly reduced by diets containing barley in moderately hypercholesterolemic men. J Am Coll Nutr 23:55–62. https://doi.org/10.1080/07315724.2004.10719343
5. Belobrajdic DP, Lam YY, Mano M, Wittert GA, Bird AR (2011) Cereal based diets modulate some markers of oxidative stress and inflammation in lean and obese Zucker rats. Nutr Metab 8:1–10. https://doi.org/10.1186/1743-7075-8-27
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