Rye and Health

Chapter 1: Rye and Rye Bread–An Important Part of the North European Bread Basket
Chapter 2: Process-Induced Changes in Rye Foods—Rye Baking
Chapter 3: Rye Dietary Fiber
Chapter 4: The Influence of Rye Fiber on Gut Metabolism
Chapter 5: Bioavailability of Rye Lignans and Their Relevance for Human Health
Chapter 6: Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability
Chapter 7: Phenolic Acids in Rye
Chapter 8: Benzoxazinoids in Rye and Rye-Derived Products
Chapter 9: Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols
Chapter 10: Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake
Chapter 11: Satiating Effects of Rye Foods
Chapter 12: Rye Products and Prevention of Type 2 Diabetes
Chapter 13: Impact of Rye Food and Physical Activity on Prostate Cancer Progression
Chapter 14: Rye Consumption and the Risk of Colorectal Cancer
Index

Rye has been known to stimulate weight loss, prevent gallstones, lower the risk of type 2 diabetes, promote gastrointestinal health, and improve cardiovascular conditions. Given rye’s many health benefits, it’s no wonder that nutritionists, the grains industry, and in turn consumers have been giving this healthy grain much more attention.

Rye and Health, edited by veteran food technology and nutrition scientists Kaisa Poutanen and Per Åman, explains in detail the composition of rye and its physiological and health effects on humans using the latest research and information available

This important new book covers:

• The chemical composition of rye
• Applications of rye in food production
• The digestion of rye dietary fiber and its effects on gut metabolism
• The many bioactive compounds of rye—including lignans, alkylresorcinols, phenolic acids, benzoxazinoids, phytosterols, tocopherols and tocotrienols—and their importance in human health
• Up-to-date findings on biomarkers and how they can be used in intervention and epidemiological studies to link rye intake with disease risk
• Rye’s influence on glucose levels and other satiating effects
• Relationships between rye intake and certain Western diseases such as type 2 diabetes, prostate cancer, and colorectal cancer

People with a variety of professional backgrounds will find this book useful, including rye producers and breeders, those working in the rye processing industries, food product developers, nutritionists, health professionals, and producers of rye-based baked goods