Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats.
Doha Abdou MohamedKarem FoudaHoda B MabrokMarwa E El-ShamarkaIbrahim M HamedPublished in: BMC nutrition (2024)
Sourdough bread II was superior in all the studied parameters. The anti-diabetic effect and protection from cognitive dysfunction of sourdough bread samples may be ascribed to the occurrence of dietary fibers, phenolic compounds, and polyunsaturated fatty acids.