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
Sveriges lantbruksuniversitet
Souad Abou Shameh
Sveriges lantbruksuniversitet
Huaxing Wu
Chalmers, Biology and Biological Engineering
Isabella Lee
Sveriges lantbruksuniversitet
Rikard Landberg
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Ali A Moazzami
Sveriges lantbruksuniversitet
Molecular nutrition & food research
1613-4133 (eISSN)
Vol. 61 7 (SI) Article no. 1600924 -Areas of Advance
Life Science Engineering (2010-2018)
Subject Categories (SSIF 2011)
Nutrition and Dietetics
DOI
10.1002/mnfr.201600924
PubMed
28035736