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:
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributors - p. ii 6. Preface - p. iv 7. Chapter 1: Rye and Rye Bread—An Important Part of the North European Bread Basket - p. v 8. Chapter 2: Process-Induced Changes in Rye Foods—Rye Baking - p. 6 9. Chapter 3: Rye Dietary Fiber - p. 21 10. Chapter 4: The Influence of Rye Fiber on Gut Metabolism - p. 47 11. Chapter 5: Bioavailability of Rye Lignans and Their Relevance for Human Health - p. 69 12. Chapter 6: Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability - p. 84 13. Chapter 7: Phenolic Acids in Rye - p. 108 14. Chapter 8: Benzoxazinoids in Rye and Rye-Derived Products - p. 119 15. Chapter 9: Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols - p. 129 16. Chapter 10: Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake - p. 158 17. Chapter 11: Satiating Effects of Rye Foods - p. 187 18. Chapter 12: Rye Products and Prevention of Type 2 Diabetes - p. 203 19. Chapter 13: Impact of Rye Food and Physical Activity on Prostate Cancer Progression - p. 225 20. Chapter 14: Rye Consumption and the Risk of Colorectal Cancer - p. 246 21. Index - p. 260
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:
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributors - p. ii 6. Preface - p. iv 7. Chapter 1: Rye and Rye Bread—An Important Part of the North European Bread Basket - p. v 8. Chapter 2: Process-Induced Changes in Rye Foods—Rye Baking - p. 6 9. Chapter 3: Rye Dietary Fiber - p. 21 10. Chapter 4: The Influence of Rye Fiber on Gut Metabolism - p. 47 11. Chapter 5: Bioavailability of Rye Lignans and Their Relevance for Human Health - p. 69 12. Chapter 6: Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability - p. 84 13. Chapter 7: Phenolic Acids in Rye - p. 108 14. Chapter 8: Benzoxazinoids in Rye and Rye-Derived Products - p. 119 15. Chapter 9: Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols - p. 129 16. Chapter 10: Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake - p. 158 17. Chapter 11: Satiating Effects of Rye Foods - p. 187 18. Chapter 12: Rye Products and Prevention of Type 2 Diabetes - p. 203 19. Chapter 13: Impact of Rye Food and Physical Activity on Prostate Cancer Progression - p. 225 20. Chapter 14: Rye Consumption and the Risk of Colorectal Cancer - p. 246 21. Index - p. 260
