Rye (Secale cereale L.) arabinoxylans: molecular structure, physicochemicals properties and the resulting pro-health effects

Autor:	Wioletta M. Dynkowska
Rok vydání:	2020
Předmět:	Rye bread Secale Chemical structure Context (language use) Dietary fiber Food science Biology biology.organism_classification
Zdroj:	Plant Breeding and Seed Science. 81:19-38
ISSN:	2083-599X 1429-3862
Popis:	Arabinoxylans are an essential component of dietary fiber, and their health-promoting properties are determined mainly by the content and structural features their biopolymers. Rye bread is particularly rich in these compounds; their unique features in the context of content and chemical structure of rye arabinoxylans make it a valuable component od daily diet. Long-term studies have shown the positive effect of these compounds in the aspect of prevention of civilization diseases such as type 2 diabetes, obesity, and cardiovascular diseases. Among the description of the physicochemical properties and diversity of arabinoxylans, the article contains a collection of the most important reports regarding the health-promoting effects of these polymers, as well as their metabolism in the human body.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b036e773b24300fecada733a183789d9 https://doi.org/10.37317/pbss-2020-0002 Zobrazit plný text záznamu