Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions
Luca Calani
(1)
,
Fayçal Ounnas
(2)
,
Patricia Salen
(2)
,
Christine Demeilliers
(3)
,
Letizia Bresciani
(1)
,
Francesca Scazzina
(4)
,
Furio Brighenti
(4)
,
Camilla Melegari
(5)
,
Alan Crozier
(6)
,
Michel de Lorgeril
(2)
,
Daniele del Rio
(1)
1
aLS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Building C, Via Volturno 39, 43125 Parma, Italy
2 TIMC-IMAG - Techniques de l'Ingénierie Médicale et de la Complexité - Informatique, Mathématiques et Applications, Grenoble - UMR 5525
3 LBFA - Laboratoire de bioénergétique fondamentale et appliquée
4 Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy
5 Barilla G. e R. F.lli, Via Mantova, 166, 43122 Parma, Italy
6 Plant Products and Human Nutrition Group, School of Medicine, College of Biomedical and Life Sciences, University of Glasgow, Glasgow, UK
2 TIMC-IMAG - Techniques de l'Ingénierie Médicale et de la Complexité - Informatique, Mathématiques et Applications, Grenoble - UMR 5525
3 LBFA - Laboratoire de bioénergétique fondamentale et appliquée
4 Human Nutrition Unit, Department of Food Science, University of Parma, Parma, Italy
5 Barilla G. e R. F.lli, Via Mantova, 166, 43122 Parma, Italy
6 Plant Products and Human Nutrition Group, School of Medicine, College of Biomedical and Life Sciences, University of Glasgow, Glasgow, UK
Résumé
A specific wheat aleurone fraction showed potentially interesting ferulic acid improved bioavailability and might be used for the formulation of new wheat based products.