Resistant starch and “the butyrate revolution”
By F. Brouns, B. Kettlitz, E. Arrigoni. 2002
290 citations recorded by the source corpus.
Subfields: Molecular Biology, Nutrition and Dietetics, Physiology
View Paper: https://www.semanticscholar.org/paper/7a3fd37b6f45bce653c936d23729d27d5e0bda07
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In Molecular Biology
In Nutrition and Dietetics
- J. Pérez-Álvarez
- E. Sánchez-Zapata
- E. Fuentes-Zaragoza
- M. J. Riquelme-Navarrete
- J. Jane
- A. Fardet
- J. Aina
- Ak Oladele
In Physiology
Citations in the corpus
- Resistant starch: promise for improving human health. (2013, background): “Such starches, termed resistant starches (1), have been extensively reviewed in general (2) and reviewed from the standpoint of their health properties (3); increasing their content in food components (4); their health and functional properties as a food ingredient (5); and their role in gut health,”
- Resistant starch as functional ingredient: A review (2010, background): “In a study on humans, Reader et al. (1997) reported that the consumption of RS3 resulted in lower serum glucose and insulin levels than obtained with other l. (2008), Scholz-Ahrens et al. (2007), Brouns et al. (2002), and Nugent (2005). carbohydrates.”
- From the gut to the peripheral tissues: the multiple effects of butyrate (2010, unknown): “Due to the variable structure and complexity of starch, the exact starch type has a considerable impact (37) .”
- Factors affecting starch utilization in large animal food production system: A review (2014, unknown): “Generally, production of VFA in swine depends on several factors, such as chemical composition, physical form and availability of specific substrate to ferment [198, 199] as well as on themicrobiota within the large intestine itself [194, 195, 200].”
- New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “Whole-grain cereal products are an important indirect source of butyrate, produced notably through RS fermentation((65)).”