Whole Grain Polyphenol Bioavailability and Effects on Health

Authors
Category Primary study
Registry of Trialsclinicaltrials.gov
Year 2011
Whole grains (WG) contain numerous physiologically bioactive compounds, a key group being polyphenolic compounds such as ferulic acid (FA). These whole grain polyphenolic compounds have been shown to have potent antioxidant activity. This study will evaluate bioavailability of WG bioactive compounds and their physiological impact on health outcomes, mainly related to inflammatory, oxidative and hormonal status, in overweight subjects.
Epistemonikos ID: 28ab5ff94ece8bd968ca6c65d3a080501d78ed91
First added on: May 06, 2024