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New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
  • A. Fardet
  • Biology, Medicine
  • Nutrition research reviews
  • 1 June 2010
Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transitExpand
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Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
There is strong epidemiological evidence that whole-grain cereals protect the body against age-related diseases such as diabetes, cardiovascular diseases and some cancers. This may be due to theExpand
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Parameters controlling the glycaemic response to breads.
Bread is one of the most widely consumed staple foods worldwide. White-wheat bread, largely consumed in France, is made from highly refined flour, which leads to a low nutrient density. Due to aExpand
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Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews.
Associations between food and beverage groups and the risk of diet-related chronic disease (DRCD) have been the subject of intensive research in preventive nutrition. Pooled/meta-analyses andExpand
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Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a 1H NMR-based metabonomic approach.
The protection against diabetes and cardiovascular disease provided by whole-grain cereal consumption has been attributed to the fiber and micronutrients present in the bran. But exactly how thisExpand
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Toward a new philosophy of preventive nutrition: from a reductionist to a holistic paradigm to improve nutritional recommendations.
The reductionist approach has been predominant to date in human nutrition research and has unraveled some of the fundamental mechanisms at the basis of food nutrients (e.g., those that involveExpand
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Metabolomics provide new insight on the metabolism of dietary phytochemicals in rats.
Foods of plant origin contain a large number of phytochemicals that may positively affect health. Phytochemicals are largely excreted in urine as metabolites that are formed in host tissues or by theExpand
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A liquid chromatography-quadrupole time-of-flight (LC-QTOF)-based metabolomic approach reveals new metabolic effects of catechin in rats fed high-fat diets.
Unbalanced diets generate oxidative stress commonly associated with the development of diabetes, atherosclerosis, obesity and cancer. Dietary flavonoids have antioxidant properties and may limit thisExpand
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Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.
  • A. Fardet
  • Biology, Medicine
  • Food & function
  • 18 May 2016
Beyond nutritional composition, food structure is increasingly recognized to play a role in food health potential, notably in satiety and glycemic responses. Food structure is also highly dependentExpand
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Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing.
To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronicExpand
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