Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial

A - Papers appearing in refereed journals

Turner, A. L., Michaelson, L. V., Shewry, P. R., Lovegrove, A. and Spencer, J. P. E. 2020. Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial. Clinical Nutrition. https://doi.org/10.1016/j.clnu.2020.07.026

AuthorsTurner, A. L., Michaelson, L. V., Shewry, P. R., Lovegrove, A. and Spencer, J. P. E.
Abstract

Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function.

KeywordsBioavailability; Ferulic acid; Vascular function; High fibre bread; Human intervention; Feruloyl esterase
Year of Publication2020
JournalClinical Nutrition
Digital Object Identifier (DOI)https://doi.org/10.1016/j.clnu.2020.07.026
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat WP2.2
Output statusPublished
Publication dates
Online08 Aug 2020
PublisherElsevier
ISSN0261-5614

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