In vitro study to evaluate anti-inflammatory properties of sorghum extract supplemented bread
Currently, a gluten-free diet is the mainstay in the management of celiac disease patients but it leads to malnutrition of the patients due to omission of wheat. Inflammation triggered by gluten is an important hallmark of the disease. With this background, an in-vitro study was planned to develop w...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000290 |