Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods

Little is known about how interactions among grain processing, grain type, and carbohydrate utilization (CU) by the microbiome influence the health benefits of whole grains. Therefore, two whole grains – brown rice and whole wheat – and two processing methods – boiling (porridge) and extrusion – wer...

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Detalles Bibliográficos
Autores principales: Smith, Caroline, Van Haute, Mallory J., Xian, Yibo, Segura Munoz, Rafael R., Liu, Sujun, Schmaltz, Robert J., Ramer-Tait, Amanda E., Rose, Devin J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9519025/
https://www.ncbi.nlm.nih.gov/pubmed/36130094
http://dx.doi.org/10.1080/19490976.2022.2126275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9519025/
https://www.ncbi.nlm.nih.gov/pubmed/36130094
http://dx.doi.org/10.1080/19490976.2022.2126275

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