Scientific Opinion on the substantiation of health claims related to rye fibre and changes in bowel function (ID 825), reduction of post prandial glycaemic responses (ID 826) and maintenance of normal blood LDL-cholesterol concentrations (ID 827) pursuant-Reference-Cited by-同舟云学术

Scientific Opinion on the substantiation of health claims related to rye fibre and changes in bowel function (ID 825), reduction of post prandial glycaemic responses (ID 826) and maintenance of normal blood LDL-cholesterol concentrations (ID 827) pursuant

Published:2011-06 Issue:6 Volume:9 Page:2258
ISSN:1831-4732
Container-title:EFSA Journal
language:en
Short-container-title:EFSA Journal

Author:

Publisher

Wiley

Subject

Plant Science,Veterinary (miscalleneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference10 articles.

1. Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men;Grasten;Journal of Nutrition,2000

2. High-fiber rye bread improves bowel function but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota;Gråsten;Nutrition Research,2007

3. A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation;Hongisto;European Journal of Clinical Nutrition,2006

4. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects;Juntunen;The American Journal of Clinical Nutrition,2002

5. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread;Juntunen;The American Journal of Clinical Nutrition,2003

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1. Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions;Journal of Agricultural and Food Chemistry;2024-07-22

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3. Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains;Developing Sustainable and Health Promoting Cereals and Pseudocereals;2023

4. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber;Foods;2021-10-25

5. Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals;Frontiers in Nutrition;2021-09-16