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Elsevier

Rye and Health

  • 1 Edición - 1 de enero de 2014
  • Última edición
  • Autores: Kaisa Poutanen, Per Åman
  • Idioma: Inglés

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 ry… Leer más

Descripción

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

Puntos claves

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

De interès para

People with a variety of professional backgrounds will find this book useful, including rye producers and breeders, those working in the rye processing industries, food product developers, nutritionists, health professionals, and producers of rye-based baked goods

Índice

1. Rye and Rye Bread–An Important Part of the North European Bread Basket2. Process-Induced Changes in Rye Foods—Rye Baking3. Rye Dietary Fiber4. The Influence of Rye Fiber on Gut Metabolism5. Bioavailability of Rye Lignans and Their Relevance for Human Health6. Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability7. Phenolic Acids in Rye8. Benzoxazinoids in Rye and Rye-Derived Products9. Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols10. Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake11. Satiating Effects of Rye Foods12. Rye Products and Prevention of Type 2 Diabetes13. Impact of Rye Food and Physical Activity on Prostate Cancer Progression14. Rye Consumption and the Risk of Colorectal Cancer

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 30 de septiembre de 2016
  • Idioma: Inglés

Sobre los autores

KP

Kaisa Poutanen

Specialty: Food and Nutrition Sciences, Grain Technology Education: DTech, Food Technology and Biochemical Engineering, Helsinki University of Technology
Afiliaciones y experiencia
Kaisa Poutanen, Research Professor in Food Technology, VTT Technical Research Centre, VTT, Finland

PÅ

Per Åman

Specialty: Food Science and Production Education: MS, Agriculture, Agricultural College Sweden; PhD, Chemistry, Agricultural College Sweden; Docent, Chemistry, Swedish University of Agricultural Sciences
Afiliaciones y experiencia
Professor Emeritus, Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden

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