Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.03.013
Abstract: Abstract The antioxidant potential of heteropolysaccharides (HPS) isolated from several types of rye and wheat bran differing in terms of granularity (FG – fine granularity, CG – coarse granularity, and WM – wholegrain) was determined.… read more here.
Keywords: rye wheat; granularity; wheat; wheat bran ... See more keywords
Long-term whole-grain rye and wheat consumption and their associations with selected biomarkers of inflammation, endothelial function, and cardiovascular disease
Sign Up to like & getrecommendations! Published in 2020 at "European Journal of Clinical Nutrition"
DOI: 10.1038/s41430-020-00714-3
Abstract: Background/objectives Whole-grain (WG) intake has been associated with a lowered risk of developing type 2 diabetes, cardiovascular disease, and some cancers in epidemiological studies. Reduced subclinical inflammation could be one important mechanism behind such associations.… read more here.
Keywords: rye wheat; biomarkers inflammation; wheat; selected biomarkers ... See more keywords
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030559
Abstract: This study was focused on the replacement of the part of the flour (10% w/w) in rye–wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax… read more here.
Keywords: rye wheat; beetroot flax; wheat; buckwheat ... See more keywords