Validity of food additive maltodextrin as placebo and effects on human gut physiology: systematic review of placebo-controlled clinical trials
Author:
Funder
national institute of diabetes and digestive and kidney diseases
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://link.springer.com/content/pdf/10.1007/s00394-022-02802-5.pdf
Reference105 articles.
1. Chronakis IS (1998) On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: a review. Crit Rev Food Sci Nutr 38(7):599–637. https://doi.org/10.1080/10408699891274327
2. Okuma K, Matsuda I (2003) Production of indigestible dextrin from pyrodextrin. J Appl Glycosci 50(3):389–394
3. Miyazato S, Kishimoto Y, Takahashi K, Kaminogawa S, Hosono A (2016) Continuous intake of resistant maltodextrin enhanced intestinal immune response through changes in the intestinal environment in mice. Biosci Microbiota Food Health 35(1):1–7. https://doi.org/10.12938/bmfh.2015-009
4. Wang S, Zhang S, Huang S, Wu Z, Pang J, Wu Y, Wang J, Han D (2020) Resistant maltodextrin alleviates dextran sulfate sodium-induced intestinal inflammatory injury by increasing butyric acid to inhibit proinflammatory cytokine levels. Biomed Res Int 2020:7694734. https://doi.org/10.1155/2020/7694734
5. Fastinger ND, Karr-Lilienthal LK, Spears JK, Swanson KS, Zinn KE, Nava GM, Ohkuma K, Kanahori S, Gordon DT, Fahey GC Jr (2008) A novel resistant maltodextrin alters gastrointestinal tolerance factors, fecal characteristics, and fecal microbiota in healthy adult humans. J Am Coll Nutr 27(2):356–366. https://doi.org/10.1080/07315724.2008.10719712
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