Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties

Fermented cereals, staple foods in Asia and Africa, are recently receiving a growing interest in Western countries. The object of this work is the characterization of a fermented wheat used as a food ingredient and dietary supplement. To this aim, the phenolic composition, the activity on protein ty...

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Detalles Bibliográficos
Autores principales: Balli, Diletta, Bellumori, Maria, Paoli, Paolo, Pieraccini, Giuseppe, Di Paola, Monica, De Filippo, Carlotta, Di Gioia, Diana, Mulinacci, Nadia, Innocenti, Marzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470552/
https://www.ncbi.nlm.nih.gov/pubmed/30901847
http://dx.doi.org/10.3390/molecules24061120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470552/
https://www.ncbi.nlm.nih.gov/pubmed/30901847
http://dx.doi.org/10.3390/molecules24061120

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