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Barbara O. Schneeman
Researcher at University of California, Davis
Publications - 133
Citations - 5065
Barbara O. Schneeman is an academic researcher from University of California, Davis. The author has contributed to research in topics: Cholesterol & Small intestine. The author has an hindex of 39, co-authored 132 publications receiving 4744 citations. Previous affiliations of Barbara O. Schneeman include Center for Food Safety and Applied Nutrition & University of Minnesota.
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Journal ArticleDOI
Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan
Ingeborg Bourdon,Wally Yokoyama,Paul A. Davis,Carol A. Hudson,Robert C. Backus,Diane Richter,Benny E. Knuckles,Barbara O. Schneeman +7 more
TL;DR: Investigation of the response of insulin, glucose, cholecystokinin, and lipid to 2 test meals containing beta-glucan found carbohydrate was more slowly absorbed from the 2 high-fiber meals, which may contribute to the cholesterol-lowering ability of barley.
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Relationships between the responses of triglyceride-rich lipoproteins in blood plasma containing apolipoproteins B-48 and B-100 to a fat-containing meal in normolipidemic humans.
TL;DR: The predominant accumulation of very low density lipoprotein rather than chylomicron particles after ingestion of ordinary meals is relevant to the potential atherogenicity of postprandial lipoproteins.
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Interaction of bile acids, phospholipids, cholesterol and triglyceride with dietary fibers in the small intestine of rats.
TL;DR: The ratio of bile acids in the aqueous phase to that in total intestinal contents was significantly higher in the GG and KM groups and significantly lower in the CH group than that in the CE group, demonstrating that the bile acid are bound or trapped by each of these fiber sources.
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Almonds and Almond Oil Have Similar Effects on Plasma Lipids and LDL Oxidation in Healthy Men and Women
TL;DR: It is concluded that whole-almond vs. almond oil do not differ in their beneficial effects on the plasma lipid variables measured and that this suggests that the favorable effect of almonds is mediated by components in the oil fraction of these nuts.
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Fiber, inulin and oligofructose: similarities and differences.
TL;DR: A large body of evidence indicates that dietary fructans are digested in the large intestine, resulting in an increase in microbial mass and production of short-chain fatty acids.