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Becherer, Claudia, 2015. The effects of rye products on postprandial metabolites. First cycle, G2E. Uppsala: SLU, Dept. of Food Science



During the last few years, a strong increase in prevalence of metabolic diseases like diabetes mellitus type 2, obesity and cardiovascular diseases could be observed. Certainly, lifestyle and nutrition contribute to their development to a high percentage.
Rye is known to be a healthy cereal since it contains numerous nutrients, dietary fibers and phytochemicals. Its features result in interesting effects on metabolism which are often examined by approaches in the field of metabolomics.
Recent studies found out that rye has desirable influences on metabolites like amino acids (homocysteine, leucine, isoleucine, tryptophan), ketone bodies, short chain fatty acids and metabolites involved in the tricarboxylic acid cycle. Many of those metabolites can be linked to insulin production and sensitivity, improved intestinal flora, or to an induced catabolic state in the body. In fact, rye consumption does provoke lower insulin responses, longer satiety and weight loss. But many biochemical mechanisms still are unclear and need to be examined.

Main title:The effects of rye products on postprandial metabolites
Authors:Becherer, Claudia
Supervisor:Moazzami, Ali
Examiner:Dimberg, Lena
Series:Publikation / Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap
Volume/Sequential designation:421
Year of Publication:2015
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:None
Supervising department:(NL, NJ) > Dept. of Food Science
Keywords:rye, metabolites, metabolomics, insulin, diabetes, metabolic diseases
Permanent URL:
Subject. Use of subject categories until 2023-04-30.:Food science and technology
Deposited On:24 Sep 2015 14:05
Metadata Last Modified:24 Sep 2015 14:05

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