CHARACTERIZATION OF THE BINDING-CAPACITIES AND AFFINITIES OF WHEAT BRAN, FRUIT AND VEGETABLE FIBERS FOR MEIQX, BEFORE AND AFTER FERMENTATION

Authors
RYDEN P ROBERTSON JA
Citation
P. Ryden et Ja. Robertson, CHARACTERIZATION OF THE BINDING-CAPACITIES AND AFFINITIES OF WHEAT BRAN, FRUIT AND VEGETABLE FIBERS FOR MEIQX, BEFORE AND AFTER FERMENTATION, Cancer letters, 114(1-2), 1997, pp. 47-49
Citations number
3
Categorie Soggetti
Oncology
Journal title
Cancer letters → ACNP
ISSN journal
03043835
Volume
114
Issue
1-2
Year of publication
1997
Pages
47 - 49
Database
ISI
SICI code
0304-3835(1997)114:1-2<47:COTBAA>2.0.ZU;2-I
Abstract
Binding capacities and affinities of dietary fibres and fermented fibr e residues for MeIQx are much higher for brans than for fruit and vege table fibres. Bran residues concentrated distally in the colon would p rovide a substantial binding matrix. Small intestinal conditions are n ot so conducive to hydrophobic adsorption. (C) 1997 Elsevier Science I reland Ltd.