Effects of Baked Products Enriched with n-3 Fatty Acids, Folates, β-glucans, and Tocopherol in Patients with Mild Mixed Hyperlipidemia

Abstract

Baked functional products enriched with n-3 fatty acids, folates, β-glucans, and tocopherols within the context of a balanced diet lower fasting and postprandial plasma triglycerides, fasting homocysteinemia, and the postprandial insulin peak. They induce a greater feeling of satiety with possible beneficial implications on energy intake.