The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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Mallow Flowers_Botanical Blends

Quality Control of Gamma Irradiated Dwarf Mallow (Malva neglecta Wallr.) Based on Color, Organic Acids, Total Phenolics and Antioxidant Parameters

Citrus Fruit & Flavonoids

Citrus fruits and their flavonoids in inflammatory bowel disease an overview

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Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries

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Metabolite profiling of grape: Flavonols and anthocyanins

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Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

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Resistant starch and “the butyrate revolution”

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Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.)

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A review of nutritional and nutraceutical components of buckwheat

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Biological Activities and Safety of Citrus spp. Essential Oils

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Apple phytochemicals and their health benefits

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Acute neurocognitive effects of epigallocatechin gallate (EGCG)

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Chamomile: A herbal medicine of the past with bright future

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Resveratrol, in its natural combination in whole grape, for health promotion and disease management

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Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability

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Effects of Acute Blueberry Flavonoids on Mood in Children and Young Adults

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