Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule).
Warechowska M, Warechowski J, Tyburski J, Siemianowska E, Nawrocka A, Miś A, Skrajda-Brdak M.
J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1.

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study.
Keski-Rahkonen P, Kolehmainen M, Lappi J, Micard V, Jokkala J, Rosa-Sibakov N, Pihlajamäki J, Kirjavainen PV, Mykkänen H, Poutanen K, Gunter MJ, Scalbert A, Hanhineva K.
Am J Clin Nutr. 2019 Jun 1;109(6):1630-1639. doi: 10.1093/ajcn/nqy394.

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.
Stępniewska S, Hassoon WH, Szafrańska A, Cacak-Pietrzak G, Dziki D.
Foods. 2019 Aug 8;8(8). pii: E331. doi: 10.3390/foods8080331.

Physical and textural properties of biscuits containing jet milled rye and barley flour.
Drakos A, Andrioti-Petropoulou L, Evageliou V, Mandala I.
J Food Sci Technol. 2019 Jan;56(1):367-375. doi: 10.1007/s13197-018-3497-z.

Physicochemical characterization and microbiology of wheat and rye flours.
Cardoso RVC, Fernandes Â, Heleno SA, Rodrigues P, Gonzaléz-Paramás AM, Barros L, Ferreira ICFR.
Food Chem. 2019 May 15;280:123-129. doi: 10.1016/j.foodchem.2018.12.063.

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.

The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials.
Musa-Veloso K, Poon T, Harkness LS, O'Shea M, Chu Y.
Am J Clin Nutr. 2018 Oct 1;108(4):759-774. doi: 10.1093/ajcn/nqy112.

Anthocyanin Composition and Content in Rye Plants with Different Grain Color.
Zykin PA, Andreeva EA, Lykholay AN, Tsvetkova NV, Voylokov AV.
Molecules. 2018 Apr 19;23(4). pii: E948. doi: 10.3390/molecules23040948.

Allergy

Characterisation of clinical and immune reactivity to barley and rye ingestion in children with coeliac disease.
Hardy MY, Russell AK, Pizzey C, Jones CM, Watson KA, La Gruta NL, Cameron DJ, Tye-Din JA.
Gut. 2019 Aug 28. pii: gutjnl-2019-319093. doi: 10.1136/gutjnl-2019-319093.

Celiac Disease.
Taylor AK, Lebwohl B, Snyder CL, Green PHR.
In: Adam MP, Ardinger HH, Pagon RA, Wallace SE, Bean LJH, Stephens K, Amemiya A, editors. GeneReviews® [Internet]. Seattle (WA): University of Washington, Seattle; 1993-2019.

Coeliac disease.
Lindfors K, Ciacci C, Kurppa K, Lundin KEA, Makharia GK, Mearin ML, Murray JA, Verdu EF, Kaukinen K.
Nat Rev Dis Primers. 2019 Jan 10;5(1):3. doi: 10.1038/s41572-018-0054-z. Review.

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.