
Rye and Health
Description
Key Features
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
Readership
Table of Contents
1. Rye and Rye Bread–An Important Part of the North European Bread Basket
2. Process-Induced Changes in Rye Foods—Rye Baking
3. Rye Dietary Fiber
4. The Influence of Rye Fiber on Gut Metabolism
5. Bioavailability of Rye Lignans and Their Relevance for Human Health
6. Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability
7. Phenolic Acids in Rye
8. Benzoxazinoids in Rye and Rye-Derived Products
9. Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols
10. Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake
11. Satiating Effects of Rye Foods
12. Rye Products and Prevention of Type 2 Diabetes
13. Impact of Rye Food and Physical Activity on Prostate Cancer Progression
14. Rye Consumption and the Risk of Colorectal Cancer
Product details
- Language: English
- Copyright: © Woodhead Publishing and AACC International Press 2016
- Published: January 1, 2014
- Imprint: Woodhead Publishing and AACC International Press
- eBook ISBN: 9780128122884