Publication | Open Access

Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

NutritionFood FunctionPolyphenolicsFood Bioactive CompoundWhole Wheat BreadBiochemistryMedicineMetabolismPharmacologyPhenolic AcidsOxidative StressWheat Bran