Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread.
Journal article, 2017

We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. The present work aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses.

Author

Lin Shi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Carl Brunius

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Magnus Lindelöf

Swedish University of Agricultural Sciences (SLU)

Souad Abou Shameh

Swedish University of Agricultural Sciences (SLU)

Huaxing Wu

Chalmers, Biology and Biological Engineering

Isabella Lee

Swedish University of Agricultural Sciences (SLU)

Rikard Landberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ali A Moazzami

Swedish University of Agricultural Sciences (SLU)

Molecular nutrition & food research

1613-4133 (eISSN)

Vol. 61 7 (SI) Article no. 1600924 -

Areas of Advance

Life Science Engineering

Subject Categories

Nutrition and Dietetics

DOI

10.1002/mnfr.201600924

PubMed

28035736

More information

Latest update

4/11/2018