Fluorescence and Light Microscopic Analysis of Digested Oat Bran
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منابع مشابه
Growth Performance, Carcass Characteristics and Serum Biochemicals of Japanese Quails Fed with Oat Bran (Avena sativa) and Dill Seed (Anethum graveolens)
An experiment was conducted to evaluate the additional effects of two ground medicinal herbs oat bran (OB) and dill seed (DS) on serum lipids, carcass characteristics and growth performance in Japanese quails. A total of 240-twenty one day of age male Japanese quails were allocated randomly to 3 treatments with 4 replicates of 20 birds per cage. Birds during the 22-49 days on trial received 3 d...
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Background: Gestational diabetes mellitus (GDM) is known as a degree of glucose intolerance that occurs for the first time during pregnancy. There is paucity of evidence regarding the effect of oat bran on GDM. Oat as a source of β-glucan can be effective in reducing the blood sugar levels. This study aimed to investigate the effect of oat bran on fasting blood sugar (FBS) and glycosylated hemo...
متن کاملExcretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran
SCOPE Wholegrain has been associated with reduced chronic disease mortality, with oat intake particularly notable for lowering blood cholesterol and glycemia. To better understand the complex nutrient profile of oats, we studied urinary excretion of phenolic acids and avenanthramides after ingestion of oat bran in humans. METHODS AND RESULTS After a 2-d (poly)phenol-low diet, seven healthy me...
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In adult male rats fed on a cholesterol-free synthetic diet, plasma cholesterol concentrations were lowest with oat bran, intermediate with cellulose and highest with wheat bran. Plasma triacylglycerols (TAG) were similar with wheat bran and cellulose but higher with oat bran. The concentrations and pools of caecal volatile fatty acids (VFA) were lowest with cellulose and equally higher with oa...
متن کاملFormulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans
The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amou...
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