Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo-Reference-Cited by-同舟云学术

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

Published:2010-11-24 Issue:1 Volume:141 Page:137-143
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Mateo Anson Nuria¹²,Aura Anna‐Marja³,Selinheimo Emilia³,Mattila Ismo³,Poutanen Kaisa³,van den Berg Robin⁴,Havenaar Robert²,Bast Aalt¹,Haenen Guido R. M. M.¹

Affiliation:

1. Maastricht University, 6200 MD Maastricht, The Netherlands

2. TNO Quality of Life, 3700 AJ Zeist, The Netherlands

3. VTT Biotechnology, Technical Research Centre of Finland, Espoo, FI-02044 VTT, Finland

4. Unilever Research Vlaardingen, NL-3130 AC Vlaardingen, The Netherlands

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/141/1/137/23949416/137.pdf

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4. Relationship of the dietary phytochemical index to weight gain, oxidative stress and inflammation in overweight young adults;Vincent;J Hum Nutr Diet.,2010

5. Ferulic acid and its therapeutic potential as a hormetin for age-related diseases;Barone,2009

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