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05; 5h p0.01) and a standard high fibre bread (5h p0.05). Concurrently, significant increases in plasma FA levels were observed, at 2h (p0.01) after consumption of the enzyme-treated bread, relative to control treatments. Blood pressure, heart rate, DVP-SI and DVP-RI were not significantly altered following intake of any of the breads (p0.05). Dietary intake of bread, processed enzymatically to release FA from arabinoxylan fiber during production increases the bioavailability of FA, and induces acute endothelium-dependen
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