Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri-Reference-Cited by-同舟云学术

Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri

Published:2012-06-15 Issue:25 Volume:60 Page:6369-6375
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hole Anastasia S.¹²,Rud Ida²,Grimmer Stine²,Sigl Stefanie³,Narvhus Judith¹,Sahlstrøm Stefan²

Affiliation:

1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, P.O. Box 5003, NO-1432 Aas, Norway

2. Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, NO-1430 Aas, Norway

3. Fakultat Gartenbau und Lebensmitteltechnologie, Fachhochschule Weihenstephan, Am Hofgarten 4, 85354 Freising

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300410h

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1. Modifying effects of ferulic acid on azoxymethane-induced colon carcinogenesis in F344 rats

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4. Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

5. Antioxidant and Antiproliferative Activities of Common Fruits

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