Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

Background: Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) are an heterogeneous group of compounds that can be poorly digested and may have a range of effects on gastrointestinal processes. FODMAPs are found in a wide variety of foods, including bread. FODMAPs’ in...

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Detalles Bibliográficos
Autores principales: Menezes, Leidiane A. A., Minervini, Fabio, Filannino, Pasquale, Sardaro, Maria L. S., Gatti, Monica, Lindner, Juliano De Dea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6110937/
https://www.ncbi.nlm.nih.gov/pubmed/30186276
http://dx.doi.org/10.3389/fmicb.2018.01972

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6110937/
https://www.ncbi.nlm.nih.gov/pubmed/30186276
http://dx.doi.org/10.3389/fmicb.2018.01972

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