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

Background & aims Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior ingestion. The aim study was therefore determine whether intake high bread containing higher free ferulic acid (FA) levels (enzymatically during processing) enhances human endothelium-dependent vascular function. Methods A randomized, single masked, controlled, crossover, intervention conducted on 19 healthy men. Individuals consumed either flatbread with FA (14.22 mg), equivalent standard (2.34 or white control (0.48 mg) function plasma phenolic concentrations were measured at baseline, 2, 5 7 h post consumption. Results Significantly increased brachial arterial dilation observed following (‘enzyme-treated’) verses both (2 h: p < 0.05; 0.01) (5 0.05). Concurrently, significant increases observed, 2 (p after enzyme-treated bread, relative treatments. Blood pressure, heart rate, DVP-SI DVP-RI not significantly altered any breads > Conclusion Dietary processed release production bioavailability FA, induces acute vasodilation. registry: No NCT03946293. Website www.clinicaltrials.gov.