Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 61, Issue 7, Pages -Publisher
WILEY
DOI: 10.1002/mnfr.201600627
Keywords
Metabolism; Microbiota; Phytochemicals; Rye; Sourdough
Categories
Funding
- Faculty of Health Sciences of the University of Eastern Finland
- Academy of Finland
Ask authors/readers for more resources
Rye is one of the main cereals produced and consumed in the hemiboreal climate region. Due to its use primarily as wholegrain products, rye provides a rich source of dietary fibre as well as several classes of phytochemicals, bioactive compounds with potentially positive health implications. Here, we review the current knowledge of the metabolic pathways of phytochemical classes abundant in rye, starting from the microbial transformations occurring during the sourdough process and colonic fermentation and continuing with the endogenous metabolism. Additionally, we discuss the detection of specific metabolites by MS in different phases of their journey from the cereal to the target organs and excretion.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available