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Evaluation of the hypo-allergenicity effect of rice and wheat hydrolysates: a double-blind randomized clinical trial
2020
Journal of food bioactives : an official scientific publication of the International Society of Nutraceuticals and Functional Foods (ISNFF)
This study was conducted to evaluate and compare the anti-allergenicity effect of rice and wheat hydrolysates in food allergic subjects. Totally fifty food allergic subjects (confirmed by allergic score) were recruited and divided into 2 groups as rice hydrolysate (RH; n = 40) and wheat hydrolysate (WH; n = 10) and asked to take either rice or wheat hydrolysate formula for 4 weeks. After 4 weeks of intervention with RH, the levels of the allergic score, allergic inflammatory markers like
doi:10.31665/jfb.2020.10227
fatcat:f7fqkggfqrgx5cyvkuxckjuyry