A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals

The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with Lactobacillus plantarum was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in RAW 264.7 macrophag...

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Detalles Bibliográficos
Autores principales: Aparicio-García, Natalia, Martínez-Villaluenga, Cristina, Frias, Juana, Crespo Perez, Laura, Fernández, Cristina Fernández, Alba, Claudio, Rodríguez, Juan Miguel, Peñas, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401588/
https://www.ncbi.nlm.nih.gov/pubmed/34444682
http://dx.doi.org/10.3390/nu13082522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401588/
https://www.ncbi.nlm.nih.gov/pubmed/34444682
http://dx.doi.org/10.3390/nu13082522

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