Prebiotic Archives - Page 2 of 5 - The Sourdough School

The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Preventive and Therapeutic Role of Functional Ingredients of Barley Grass for Chronic Diseases in Human Beings

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Gastrointestinal modifications and bioavailability of brown seaweed phlorotannins and effects on inflammatory markers

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread

Quality Control of Gamma Irradiated Dwarf Mallow (Malva neglecta Wallr.) Based on Color, Organic Acids, Total Phenolics and Antioxidant Parameters

Pumpkin polysaccharide modifies the gut microbiota during alleviation of type 2 diabetes in rats

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women

Potential Use of Marine Seaweeds as Prebiotics: A Review

Açaí (Euterpe oleracea Mart.) and juçara (Euterpe edulis Mart.) juices improved HDL-c levels and antioxidant defense of healthy adults in a 4-week randomized cross-over study

A Phenolic Glycoside from Moringa oleifera Lam. Improves the Carbohydrate and Lipid Metabolisms through AMPK in db/db Mice

Additional Common Bean in the Diet of Malawian Children Does Not Affect Linear Growth, but Reduces Intestinal Permeability

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

Citrus peel as a source of functional ingredient: a review