The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects
Appl Physiol Nutr Metab. 2010 Feb;35(1):9-16. Tarini J, Wolever TM. Abstract It is thought that diets high in dietary fibre are associated with reduced risk for type 2 diabetes, at least in part because the short-chainfattyacids (SCFAs) produced during the colonic fermentation of fibre beneficially influence circulating concentrations of free-fattyacids (FFAs) and
Inulin Increases Short-Term Markers for Colonic Fermentation Similarly in Healthy and Hyperinsulinemic Humans
Eur J Clin Nutr. 2011 December ; 65(12): 1279–1286. Fernandes J, Vogt J, Wolever TMS. Abstract Background/Objectives Colonic fermentation of dietary fibre produces short-chain fattyacids (SCFA) acetate, propionate and butyrate, which may protect against type 2 diabetes by reducing serum free-fatty acids (FFA). Since hyperinsulinemia is
Oligofructose-enriched inulin improves some inflammatory markers and metabolic endotoxemia in women with type 2 diabetes mellitus
Nutrition. 2014 Apr;30(4):418-23. Dehghan P, Pourghassem Gargari B, Asghari Jafar-abadi M. Abstract Objectives Anti-inflammatory therapeutic approaches are considered for the management of type2diabetes and for the prevention of its complications. There is limited evidence regarding the effects of prebiotics on inflammation, especially in patients with type2diabetes. This trial aims