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dc.contributor.authorAzorín-Ortuño, María-
dc.contributor.authorUrbán, Cristina-
dc.contributor.authorCerón, José J.-
dc.contributor.authorTecles, Fernando-
dc.contributor.authorAllende, Ana-
dc.contributor.authorTomás Barberán, Francisco-
dc.contributor.authorEspín de Gea, Juan Carlos-
dc.date.accessioned2011-08-12T08:57:14Z-
dc.date.available2011-08-12T08:57:14Z-
dc.date.issued2009-04-
dc.identifier.citationFood Chemistry 113(4): 1058-1065 (2009)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/38673-
dc.description8 páginas, 3 figuras, 4 tablas.es_ES
dc.description.abstractInulin with different degree of polymerisation from chicory (Orafti BeneoTMGR, GR) and artichoke (ArtBiochem ArtinulinTM, Art) as well as the mixture of these inulins with chicory oligofructose (Orafti BeneoTMSynergy1, Syn; and ArtinulinTM plus Orafti BeneoTMP95 oligofructose, Art+P95) were assayed on developing rats fed with fat-supplemented diet. The effect of these inulins was evaluated on seven haematological and 16 serobiochemical parameters, three minerals, feedstuff intake, growth rate, food utility index and intestinal microbiota upon consumption of a human (60 kg weight) equivalent dose of 0.82 g/day for 75 days. The low inulin dose assayed exerted beneficial effects on rats with fat-supplemented diet upon increase of iron absorption (Art), regulation of ALP (phosphatase alkaline) activity (Art, Syn and Art+P95), increase of growth rate without modification of the final weight (Syn1 and Art+P95), increase of HDL-cholesterol (GR, Syn1 and Art+P95) and reduction of enterobacteria (GR, Syn1 and Art+P95).es_ES
dc.description.sponsorshipThis work has been partially supported by the Project Consolider Ingenio 2010, CSD2007–00063 (Fun-C-Food). M.A.O. and A.A. are holder of a JAE-Predoc fellowship and a JAE-Doc-07 contract, respectively, from the Spanish ‘‘Consejo Superior de Investigaciones Científicas” (CSIC)es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectPrebiotices_ES
dc.subjectArtichokees_ES
dc.subjectIntestinal microbiotaes_ES
dc.subjectPhosphatase alkalinees_ES
dc.subjectIron bioavailabilityes_ES
dc.titleEffect of low inulin doses with different polymerisation degree on lipid metabolism, mineral absorption, and intestinal microbiota in rats with fat-supplemented dietes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2008.08.062-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2008.08.062es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
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