British Journal of Nutrition (2011), 105, 710–720 Doi:10.1017/S0007114510004344 Q the Authors 2010
Downloaded from British Journal of Nutrition (2011), 105, 710–720 doi:10.1017/S0007114510004344 q The Authors 2010 https://www.cambridge.org/core Effect of the dietary polyphenolic fraction of chicory root, peel, seed and leaf extracts on caecal fermentation and blood parameters in rats fed diets containing prebiotic fructans . IP address: Jerzy Jus´kiewicz1*, Zenon Zdun´czyk1, Ewa Z˙ ary-Sikorska2, Bogusław Kro´l3, Joanna Milala3 and 1 Adam Jurgon´ski 170.106.35.234 1Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-747 Olsztyn, Poland 2Department of Food Technology, Faculty of Agriculture and Biotechnology, University of Technology and Life Sciences, , on 20 Kordeckiego Street, 85-225 Bydgoszcz, Poland 24 Sep 2021 at 21:48:55 3Institute of Chemical Technology, Technical University of Ło´dz´, 4/10 Stefanowskiego Street, 90-924 Ło´dz´, Poland (Received 25 May 2010 – Revised 22 September 2010 – Accepted 24 September 2010 – First published online 7 December 2010) Abstract , subject to the Cambridge Core terms of use, available at The aim of this 28 d experiment was to examine the physiological response of growing rats to a dietary combination of prebiotic chicory fructans, with polyphenols originating from different parts of the chicory plant, i.e. roots, root peels, seeds and leaves. A total of forty rats were assigned to groups fed the following diets characterised by a similar content of oligofructose and inulin: control, with 10 % of a root extract (a low level of dietary polyphenols, 0·05 %), with 6·5 % of a root peel extract (a medium level of dietary polyphenols, 0·107 %), with a combination of 8 % of a peel extract and 0·8 % of a seed extract (a high level of dietary polyphenols, 0·208 %) and with 2·5 % of a leaf extract (a medium level of dietary polyphenols, 0·106 %, with chicoric acid constituting half of them).
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