A new study conducted by the Institute of Food Research (IFR) has established that finely ground almonds have potential prebiotic properties. In the study, two forms of almonds - finely ground and defatted finely ground almonds - were tested for prebiotic activity compared to commercial oligosaccharides (a recognised prebiotic). A colonic model which mimicked the gut fermentation was used to investigate the potential prebiotic effect of almonds.
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