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      Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber.

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          Abstract

          Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits.

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          Author and article information

          Journal
          Am. J. Clin. Nutr.
          The American journal of clinical nutrition
          1938-3207
          0002-9165
          Feb 2015
          : 101
          : 2
          Affiliations
          [1 ] From the Department of Agricultural and Food Science, University of Naples "Federico II," Portici (NA), Italy (PV, IM, RF, DE, ALS, and VF); the Departments of Clinical Medicine and Surgery (AAR) and Public Health (LS), University of Naples "Federico II," Napoli, Italy; Institute of Food Science, National Research Council, Avellino, Italy (RG); Graduate Program in Biophysical Sciences (SMG) and Department of Ecology and Evolution (JAG), University of Chicago, Chicago, IL; Institute for Genomics and Systems Biology, Argonne National Laboratory, Lemont, IL (SMG and JAG); General Mills Bell Institute of Health and Nutrition, Minneapolis, MN (SJ); Cereal Partners Worldwide S.A., Lausanne, Switzerland (FT); and Centro Diagnostico San Ciro, Portici, Italy (MAG).
          Article
          ajcn.114.088120
          10.3945/ajcn.114.088120
          25646321
          1ec32a57-9075-4e27-a8fe-bae613c59427
          © 2015 American Society for Nutrition.
          History

          bioavailability,ferulic acid,inflammation,obesity,wholegrain wheat

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