Cargando…
In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)
BACKGROUND: Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS: In vitro, predigested r...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd
2016
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5067696/ https://www.ncbi.nlm.nih.gov/pubmed/26749248 http://dx.doi.org/10.1002/jsfa.7604 |