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Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers

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dc.contributor.authorSayegh, Marietta
dc.contributor.authorNi, Qian Qian
dc.contributor.authorRanawana, Viren
dc.contributor.authorRaikos, Vassilis
dc.contributor.authorHayward, Nicholas J
dc.contributor.authorHayes, Helen
dc.contributor.authorDuncan, Gary
dc.contributor.authorCantlay, Louise
dc.contributor.authorFarquharson, Freda
dc.contributor.authorSolvang, Michael
dc.contributor.authorHorgan, Graham
dc.contributor.authorLouis, Petra
dc.contributor.authorRussell, Wendy
dc.contributor.authorClegg, Miriam
dc.contributor.authorThies, Frank
dc.contributor.authorNeacsu, Madalina
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.contributor.institutionUniversity of Aberdeen.Medicine, Medical Sciences & Nutritionen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciences - Cardiovascular Groupen
dc.date.accessioned2023-08-26T23:09:50Z
dc.date.available2023-08-26T23:09:50Z
dc.date.embargoedUntil2023-08-27
dc.date.issued2023-11-14
dc.descriptionFunding: We acknowledge financial support from The Scottish Government’s Rural and Environment Science and Analytical Services (RESAS) division.en
dc.description.statusPeer revieweden
dc.format.extent16
dc.format.extent779602
dc.identifier228926498
dc.identifier1254f755-296c-4071-8907-de83b71e2efb
dc.identifier36847278
dc.identifier85149510906
dc.identifier.citationSayegh, M, Ni, Q Q, Ranawana, V, Raikos, V, Hayward, N J, Hayes, H, Duncan, G, Cantlay, L, Farquharson, F, Solvang, M, Horgan, G, Louis, P, Russell, W, Clegg, M, Thies, F & Neacsu, M 2023, 'Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers', British Journal of Nutrition, vol. 130, no. 9, pp. 1521-1536. https://doi.org/10.1017/S0007114523000491en
dc.identifier.doi10.1017/S0007114523000491
dc.identifier.iss9en
dc.identifier.issn0007-1145
dc.identifier.otherORCID: /0000-0001-5186-2696/work/131351018
dc.identifier.otherORCID: /0000-0003-2115-2399/work/131351281
dc.identifier.otherORCID: /0000-0002-9275-9713/work/131351766
dc.identifier.otherORCID: /0000-0002-6048-1374/work/181760119
dc.identifier.urihttps://hdl.handle.net/2164/21553
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85149510906&partnerID=8YFLogxKen
dc.identifier.vol130en
dc.language.isoeng
dc.relation.ispartofBritish Journal of Nutritionen
dc.subjectagricultural by-productsen
dc.subjectbean hullsen
dc.subjectdietary fibreen
dc.subjectfood fortificationen
dc.subjecthigh-fibre breaden
dc.subjectindole 3-propionic aciden
dc.subjectR Medicineen
dc.subjectQP Physiologyen
dc.subjectMedicine (miscellaneous)en
dc.subjectNutrition and Dieteticsen
dc.subjectRural and Environmental Science and Analytical Services (RESAS)en
dc.subjectSupplementary Informationen
dc.subject.lccRen
dc.subject.lccQPen
dc.titleHabitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteersen
dc.typeJournal articleen

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