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GutCited

Galactooligosaccharides (GOS) चित्र

6 सहकर्मी-समीक्षित शोध से आंकड़े

सभी Psyllium Husk Bifidobacterium lactis Fructooligosaccharides (FOS) Lactobacillus plantarum Peppermint Oil Pancreatic Enzymes (Pancrelipase) Curcumin Vitamin A Medium-Chain Triglycerides (MCT Oil) Galactooligosaccharides (GOS) Lactobacillus gasseri Aloe Vera (Inner Leaf Gel) Alpha-Galactosidase Vitamin D L-Glutamine Inulin Ginger Lactase Berberine Omega-3 Fatty Acids (EPA/DHA) Bovine Colostrum Zinc Bifidobacterium bifidum Butyrate (Sodium/Calcium Butyrate) Bacillus coagulans Saccharomyces boulardii Lactobacillus acidophilus N-Acetyl Cysteine (NAC) Bifidobacterium longum
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Key evidence: Two RCTs that fulfilled inclusion criteria for this consensus, compared polyethylene glycol 3350 (PEG) and placebo in a total of 181 patients with Rome (II or III) diagnosed IBS-C (165, 166). Compared with placebo, there was a statistically
Figure 5 Chart

Polyethylene glycol 3350 is evaluated for IBS with constipation based on two RCTs totaling 181 patients. Evidence supports its use for improving stool consistency, though effects on abdominal pain are less consistent.

Canadian Association of Gastroenterology Clinical Practice Guideline for the Management of Irritable …

Figure 1. Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough
Figure 6 Chart

Fructose, DP 2–7 FOS, and DP >7 FOS content of sourdough (35 g water; 35 g flour). p < 0.05 (c), p < 0.01 (b), and p < 0.0001 (a) indicate significant differences from the control.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 7
Figure 7 Chart

Statistical analysis from research investigating FODMAP Fingerprinting of Bakery Products and Sourdoughs, comparing treatment groups and control conditions.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 3. Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700. (B) Wheat sourdough; 10 °C; W700. ( ) Rye sourdough; 4 °C; R960. (D) Rye sourdough; 10 °C; R960.
Figure 8 Chart

Arabinose, glucose, maltose, and mannitol contents of sourdough. (A) Wheat sourdough; 4 °C; W700.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 9
Figure 9 Chart

Graphical representation of outcomes in a study of FODMAP Fingerprinting of Bakery Products and Sourdoughs, highlighting trends observed across experimental conditions.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …

Figure 10
Figure 10 Chart

Quantitative data from a study on FODMAP Fingerprinting of Bakery Products and Sourdoughs, presenting measured outcomes relevant to the investigation of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with d.

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction …