Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Wholegrains contain both fibre and phenolic acids (PAs), and their gastrointestinal modifications are critical for their bioavailability and bioactivity. We evaluated the modifications on the PA profile and gut microbiota composition of selected Nigerian wholegrains, following cooking and gastrointe...

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Bibliographic Details
Main Authors: Oghenerukevwe Anne Obayiuwana, Volker Behrends, Yolanda Calle-Patino, Monica Barone, Silvia Turroni, Patrizia Brigidi, Adele Costabile, Giulia Corona
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:International Journal of Molecular Sciences
Subjects:
wholegrains
cooking
polyphenols
gut microbiota
digestion
fermentation
Online Access:https://www.mdpi.com/1422-0067/24/18/14111

Internet

https://www.mdpi.com/1422-0067/24/18/14111

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