Rye is a seedling belonging to the Poaceae family, mainly in Asia, it was imported to Europe where the largest producer is Russia, followed by Belarus and Germany.Rich in fibers, acids and polyphenols ...

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Rye is a seedling belonging to the Poaceae family, mainly in Asia, it was imported to Europe where the largest producer is Russia, followed by Belarus and Germany.

Rich in fibers, acids and polyphenols useful to human health.

The total content of phenolic acids is among the highest compared to that of other cereals. The wheat bran contains 4,527 mg/kg and the rye 4,190 mg/kg. Avenanthramides , other phenolic compounds that have antioxidant properties, are present in good quantity. Alkenylresorcinols, also phenolic compounds, are present in rye bran with 4,108 mg/kg and in wheat with 3,225 mg/kg (1).

A study conducted on 38 subjects aged between 52 and 70 years showed that the intake of rye improved insulin sensitivity, increased plasma levels of intestinal hormones involved in glucose and appetite regulation, decreased the inflammatory marker. The intake of whole grain rye is therefore associated with a reduced risk of obesity, type 2 diabetes and cardiovascular disorders (2).

Rye studies

Rye flour

References__________________________________________

(1) Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.  Mattila P, Pihlava JM, Hellström J.  J Agric Food Chem. 2005 Oct 19;53(21):8290-5.

(2) Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects.  Sandberg JC, Björck IME, Nilsson AC.  Nutr J. 2018 Nov 6;17(1):102. doi: 10.1186/s12937-018-0412-4.

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