Food chemistrySorghumGastrointestinal MicrobiomeDietary FiberFatty AcidsVolatile
Influence of toasted sorghum flour phenolic compounds and dietary fibers on gut microbiota and short-chain fatty acid production.
Laise Trindade Paes, Thaisa Cantu-Jungles, Mirian Aparecida de Campos Costa, Clay Swackhamer, Bruce Hamaker, Frederico Augusto Ribeiro de Barros
Published: 202610.1016/j.foodchem.2025.147606
Abstract
This study investigated how dietary fibers and phenolic compounds from toasted sorghum flours affect gut microbiota composition and short-chain fatty acid (SCFA) production. Two sorghum genotypes, white (tannin-free) and tannin sorghum, were toasted…
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