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 and Food Research
16134125 (ISSN) 16134133 (eISSN)
Vol. 61 7 (SI) Article no. 1600924 -Areas of Advance
Life Science Engineering (2010-2018)
Subject Categories
Nutrition and Dietetics
DOI
10.1002/mnfr.201600924
PubMed
28035736