Increased bioavailability of phenolic acids and enhanced vascular function following intake of feruloyl esterase-processed high fibre bread: A randomized, controlled, single blind, crossover human intervention trial

Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior to ingestion. The aim of the present study was therefore to determine whether the intake of high fibre bread containing higher free ferulic acid (FA) levels (enzymatically released during processing) enhances human endothelium-dependent vascular function.

Data and Resources

Additional Info

Field Value
  • Name: Turner, Alice L., Type: Corresponding Author,
  • Name: Michaelson, Louise V., Type: Author,
  • Name: Shewry, Peter R., Type: Author,
  • Name: Lovegrove, Alison, Type: Author,
  • Name: Spencer, Jeremy P.E., Type: Author,
Maintainer Email
Article Is Open Access false
Citation Report
DFW Organisation RRes
DFW Work Package 2
DOI 10.1016/j.clnu.2020.07.026
Funder Code(s)
Journal Is Open Access false
Open Access Status closed
Publisher URL