Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice.

Effects of steamed WB on postprandial blood variables In Experiment 2, mice fed the WB diet had significantly lower postprandial blood total GIP levels overall compared with mice fed the Control diet (Diet effect p < 0.05), although the difference (diet-by-time interaction) was only marginally significant ( p = 0.05; Figure 2(A )).

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