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
