Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.

@article{Bresciani2016BioavailabilityAM,
  title={Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.},
  author={Letizia Bresciani and Francesca Scazzina and Roberto Leonardi and Elisabetta Dall'aglio and Michael Newell and Margherita Dall'asta and Camilla Melegari and Sumantra Ray and Furio Brighenti and Daniele Del Rio},
  journal={Molecular nutrition & food research},
  year={2016},
  volume={60 11},
  pages={2343-2354}
}
SCOPE This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction. METHODS AND RESULTS Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread… CONTINUE READING

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