Consumption of Breads Containing In Situ-Produced Arabinoxylan Oligosaccharides Alters Gastrointestinal Effects in Healthy Volunteers1-3

Arabinoxylan oligosaccharides (AXOS) are studied as food compounds with prebiotic potential. Here, the impact of consumption of breads with in situ-produced AXOS on intestinal fermentation and overall gastrointestinal characteristics was evaluated in a completely randomized, double-blind, controlled...

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Veröffentlicht in:	The Journal of nutrition 2012-03, Vol.142 (3), p.470
Hauptverfasser:	Damen, Bram, Cloetens, Lieselotte, Broekaert, Willem F, François, Isabelle, Lescroart, Olivier, Trogh, Isabel, Arnaut, Filip, Welling, Gjalt W, Wijffels, Jan, Delcour, Jan A, Verbeke, Kristin, Courtin, Christophe M
Format:	Artikel
Sprache:	eng
Schlagworte:	Abdomen Consumption Diet Dietary fiber Food Nutrition Yeast
Online-Zugang:	Volltext
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