Nutrition Research
Volume 25, Issue 5 , Pages 429-442 , May 2005

Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

  • Olof Mårtensson

      Affiliations

    • Ceba Foods, 223 63 Lund, Sweden
    • Corresponding Author InformationCorresponding author. Tel.: +46 46 19 13 10; fax: +46 46 14 41 12.
    • ,
  • Maria Biörklund

      Affiliations

    • Biomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
    • ,
  • Adele Mbou Lambo

      Affiliations

    • Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
    • ,
  • Maite Dueñas-Chasco

      Affiliations

    • Departemento de Quimica Aplicada, Universidad de Pais Vasco, P.O. Box 1072 San Sebastián, San Sebastián, Spain
    • ,
  • Ana Irastorza

      Affiliations

    • Departemento de Quimica Aplicada, Universidad de Pais Vasco, P.O. Box 1072 San Sebastián, San Sebastián, Spain
    • ,
  • Olle Holst

      Affiliations

    • Department of Biotechnology, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
    • ,
  • Elisabeth Norin

      Affiliations

    • Karolinska Institute, Microbiology and Tumor Biology Center, Stockholm, Sweden
    • ,
  • Gjalt Welling

      Affiliations

    • Department of Medical Microbiology, University of Groningen, GZ Groningen, The Netherlands
    • ,
  • Rickard Öste

      Affiliations

    • Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden
    • ,
  • Gunilla Önning

      Affiliations

    • Biomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden

Received 7 November 2004 ,Revised 19 February 2005 ,Accepted 29 March 2005.

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PII: S0271-5317(05)00081-3

doi: 10.1016/j.nutres.2005.03.004

Nutrition Research
Volume 25, Issue 5 , Pages 429-442 , May 2005

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