Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread
Isabel Bondia‐Pons, Emilia Nordlund, Ismo Mattila, Kati Katina, Anna‐Marja Aura, Marjukka Kolehmainen +3 more
Nutrition Journal
Abstract
A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
sourdough rye bread affects plasma amino acids and metabolites
“A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properti...”
Concepts
PostprandialMetabolomeFood scienceMetabolomicsEndospermStarchCarbohydrateClinical nutrition