A Novel Sprouted Oat Fermented Beverage: Evaluation of Safety and Health Benefits for Celiac Individuals
The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted oat flour by fermentation with <i>Lactobacillus plantarum</i> was explored. In vitro reactivity against anti-gliadin antibodies (AGA) and antioxidant/anti-inflammatory potential of SOFB in...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-07-01
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Series: | Nutrients |
Subjects: | |
Online Access: | https://www.mdpi.com/2072-6643/13/8/2522 |