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https://hdl.handle.net/1822/65965| Título: | Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial |
| Autor(es): | Moreira-Rosário, André Marques, Cláudia Pinheiro, Helder Norberto, Sónia Sintra, Diana Teixeira, J. A. Calhau, Conceição Azevedo, Luís Filipe |
| Palavras-chave: | Gastrointestinal discomfort Gut microbiota Bread Wheat germ Randomised controlled trial Bread Wheat germ |
| Data: | 2020 |
| Editora: | Springer |
| Revista: | European Journal of Nutrition |
| Citação: | Moreira-Rosário, André; Marques, Cláudia; Pinheiro, Helder; Norberto, Sónia; Sintra, Diana; Teixeira, José A.; Calhau, Conceição; Azevedo, Luís Filipe, Daily intake of wheat germ-enriched bread may promote a healthy gut bacterial microbiota: a randomised controlled trial. European Journal of Nutrition, 59, 1951-1961, 2020 |
| Resumo(s): | Wheat bran fibre has a beneficial effect on gastrointestinal function, but evidence for wheat germ is scarce. Accordingly, we evaluated the effects of daily intake of wheat germ on gastrointestinal discomfort and gut microbiota by adding wheat germ to refined (white) wheat bread, the most consumed bread type. We hypothesised that an improvement in the composition of refined bread could beneficially affect intestinal health without compromising consumers' acceptance. |
| Tipo: | Artigo |
| URI: | https://hdl.handle.net/1822/65965 |
| DOI: | 10.1007/s00394-019-02045-x |
| ISSN: | 1436-6207 |
| e-ISSN: | 1436-6215 |
| Versão da editora: | https://www.springer.com/food+science/journal/394 |
| Arbitragem científica: | yes |
| Acesso: | Acesso aberto |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_51890_1.pdf | 819,58 kB | Adobe PDF | Ver/Abrir |
