Publications by authors named "Yumon Win"
Food Sci Nutr
October 2021
Article Synopsis
- This study investigates the prebiotic effects of quinoa seeds and quinoa polysaccharides, focusing on how they impact gut microbiota after being digested in a lab setup that simulates human digestion.*
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- The results showed that cooked quinoa had a digestibility rate of 69.04%, and both cooked and uncooked quinoa, along with quinoa polysaccharides, produced significant amounts of short-chain fatty acids (SCFAs) during fermentation.*
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- Analysis indicated that quinoa substrates promote the growth of beneficial gut bacteria, suggesting that quinoa and its polysaccharides could serve as effective prebiotics, warranting further research on their health benefits.*
