BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

179 related articles for article (PubMed ID: 21106920)

  • 1. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.
    Mateo Anson N; Aura AM; Selinheimo E; Mattila I; Poutanen K; van den Berg R; Havenaar R; Bast A; Haenen GR
    J Nutr; 2011 Jan; 141(1):137-43. PubMed ID: 21106920
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds.
    Anson NM; Selinheimo E; Havenaar R; Aura AM; Mattila I; Lehtinen P; Bast A; Poutanen K; Haenen GR
    J Agric Food Chem; 2009 Jul; 57(14):6148-55. PubMed ID: 19537710
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
    Lappi J; Aura AM; Katina K; Nordlund E; Kolehmainen M; Mykkänen H; Poutanen K
    Food Funct; 2013 Jun; 4(6):972-81. PubMed ID: 23674066
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivo.
    Harder H; Tetens I; Let MB; Meyer AS
    Eur J Nutr; 2004 Aug; 43(4):230-6. PubMed ID: 15309442
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified Breads.
    Koistinen VM; Nordlund E; Katina K; Mattila I; Poutanen K; Hanhineva K; Aura AM
    J Agric Food Chem; 2017 Mar; 65(9):1854-1864. PubMed ID: 28206756
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates.
    Hanhineva K; Keski-Rahkonen P; Lappi J; Katina K; Pekkinen J; Savolainen O; Timonen O; Paananen J; Mykkänen H; Poutanen K
    J Nutr; 2014 Jul; 144(7):1016-22. PubMed ID: 24812068
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads.
    Costa RDS; de Almeida SS; Cavalcanti EDC; Freire DMG; Moura-Nunes N; Monteiro M; Perrone D
    Food Res Int; 2021 Feb; 140():109843. PubMed ID: 33648166
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread.
    Bresciani L; Scazzina F; Leonardi R; Dall'Aglio E; Newell M; Dall'Asta M; Melegari C; Ray S; Brighenti F; Del Rio D
    Mol Nutr Food Res; 2016 Nov; 60(11):2343-2354. PubMed ID: 27273424
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms.
    Lappi J; Mykkänen H; Bach Knudsen KE; Kirjavainen P; Katina K; Pihlajamäki J; Poutanen K; Kolehmainen M
    Nutr J; 2014 Nov; 13():104. PubMed ID: 25370913
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
    Jiang H; Martin J; Okot-Kotber M; Seib PA
    J Food Sci; 2011 Aug; 76(6):C846-52. PubMed ID: 22417482
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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.
    Turner AL; Michaelson LV; Shewry PR; Lovegrove A; Spencer JPE
    Clin Nutr; 2021 Mar; 40(3):788-795. PubMed ID: 33077275
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Metabolic Profiling Reveals Differences in Plasma Concentrations of Arabinose and Xylose after Consumption of Fiber-Rich Pasta and Wheat Bread with Differential Rates of Systemic Appearance of Exogenous Glucose in Healthy Men.
    Pantophlet AJ; Wopereis S; Eelderink C; Vonk RJ; Stroeve JH; Bijlsma S; van Stee L; Bobeldijk I; Priebe MG
    J Nutr; 2017 Feb; 147(2):152-160. PubMed ID: 27927976
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
    de Almeida SS; da Costa GBM; Barreto MS; Freire DMG; Lobo LA; Domingues RMCP; Moura-Nunes N; Monteiro M; Perrone D
    Food Chem; 2020 Dec; 333():127473. PubMed ID: 32659670
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men.
    Anson NM; Havenaar R; Vaes W; Coulier L; Venema K; Selinheimo E; Bast A; Haenen GR
    Food Chem; 2011 Sep; 128(2):404-9. PubMed ID: 25212148
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Absorption of hydroxycinnamates in humans after high-bran cereal consumption.
    Kern SM; Bennett RN; Mellon FA; Kroon PA; Garcia-Conesa MT
    J Agric Food Chem; 2003 Sep; 51(20):6050-5. PubMed ID: 13129315
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread.
    Keaveney EM; Price RK; Hamill LL; Wallace JM; McNulty H; Ward M; Strain JJ; Ueland PM; Molloy AM; Piironen V; von Reding W; Shewry PR; Ward JL; Welch RW
    Br J Nutr; 2015 Feb; 113(3):445-53. PubMed ID: 25585164
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties.
    Adom KK; Sorrells ME; Liu RH
    J Agric Food Chem; 2005 Mar; 53(6):2297-306. PubMed ID: 15769171
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During
    Tomé-Sánchez I; Martín-Diana AB; Peñas E; Frias J; Rico D; Jiménez-Pulido I; Martínez-Villaluenga C
    Front Plant Sci; 2021; 12():790898. PubMed ID: 35003179
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y; Luthria D; Fuerst EP; Kiszonas AM; Yu L; Morris CF
    J Agric Food Chem; 2014 Oct; 62(43):10431-6. PubMed ID: 25286188
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of the antioxidant properties and bioavailability of free and bound phenolic acids from Trichilia emetica Vahl.
    Germanò MP; D'Angelo V; Biasini T; Sanogo R; De Pasquale R; Catania S
    J Ethnopharmacol; 2006 May; 105(3):368-73. PubMed ID: 16427228
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.