Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

A functional bread tailored for the needs of the aging population was baked by substituting 24% of wheat flour with red lentil flour and compared with wheat bread. Its nutritional profile was assessed by analysing proteins, amino acids, lipids, soluble and insoluble dietary fibre, resistant starch,...

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Bibliographic Details
Main Authors: Marina Carcea, Valeria Turfani, Valentina Narducci, Alessandra Durazzo, Alberto Finamore, Marianna Roselli, Rita Rami
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
wheat bread
lentil bread
bread composition
aged mice
immune function
intraepithelial lymphocytes
gut health
Online Access:https://www.mdpi.com/2304-8158/8/10/510

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https://www.mdpi.com/2304-8158/8/10/510

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