The effects of rye products on postprandial metabolites

Sammanfattning: During the last few years, a strong increase in prevalence of metabolic diseases like diabetes mellitus type 2, obesity and cardiovascular diseases could be observed. Certainly, lifestyle and nutrition contribute to their development to a high percentage. Rye is known to be a healthy cereal since it contains numerous nutrients, dietary fibers and phytochemicals. Its features result in interesting effects on metabolism which are often examined by approaches in the field of metabolomics. Recent studies found out that rye has desirable influences on metabolites like amino acids (homocysteine, leucine, isoleucine, tryptophan), ketone bodies, short chain fatty acids and metabolites involved in the tricarboxylic acid cycle. Many of those metabolites can be linked to insulin production and sensitivity, improved intestinal flora, or to an induced catabolic state in the body. In fact, rye consumption does provoke lower insulin responses, longer satiety and weight loss. But many biochemical mechanisms still are unclear and need to be examined.