2021
DOI: 10.1016/j.clnu.2020.07.026
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Abstract: Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: a randomized, controlled, single blind, crossover human intervention trial. Clinical Nutrition.

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Cited by 13 publications
(7 citation statements)
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“…2010), and similar activity has been demonstrated for ferulic acid released from arabinoxylan in wheat bread (Turner et al . 2020). Minor phenolic components in wheat include lignans which are derived from the combination of two phenylpropanoid (C 6 ‐C 3 ) units and alkylresorcinols which are phenolic lipids.…”
Section: Phytochemicals and Vitaminsmentioning
confidence: 99%
“…2010), and similar activity has been demonstrated for ferulic acid released from arabinoxylan in wheat bread (Turner et al . 2020). Minor phenolic components in wheat include lignans which are derived from the combination of two phenylpropanoid (C 6 ‐C 3 ) units and alkylresorcinols which are phenolic lipids.…”
Section: Phytochemicals and Vitaminsmentioning
confidence: 99%
“…FA is one of the most exploitable compounds in wheat bran [11]. Various scientific studies have proven that FA possesses great potential for health protection, such as antioxidant [12], anti-inflammatory [13], and antihypertensive [14] properties; and enhanced vascular function [15], among others. Surprisingly, FA may play a role in prophylaxis or improvement of COVID-19-associated symptoms, because of its antioxidant and anti-inflammatory properties [16].…”
Section: Introductionmentioning
confidence: 99%
“…An in vivo study in rats demonstrated that 43% of pure FA was excreted after 24 h, and only 2.6% of FA in wheat bran was excreted [20]. However, in wheat bran, up to 95% of FA is present in a bound form with the cell wall structures [20,21], which limits its bioavailability in the human body [15]. Considering these limitations, a priority strategy targets the release of bound FA in wheat bran before consumption, for an increased health effect due to the improved bioavailability of FA.…”
Section: Introductionmentioning
confidence: 99%
“… 72 No difference in microbial metabolites, benzoic, phenyl propanoic, and phenyl acetic acids, was observed between the breads, in agreement with the results found in vitro . 73 More recently, Turner et al 74 demonstrated that enzymatic processing of high-fiber bread with Ultraflo L, a commercial β-glucanase that also possesses xylanase and feruloyl esterase activities, increased the bioavailability of ferulic acid with the higher plasma concentration at 2 h after consumption and led to improvements in human vascular function.…”
Section: Biotechnological Processesmentioning
confidence: 99%