Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

<p>Abstract</p> <p>Background</p> <p>The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to...

Full description

Bibliographic Details
Main Authors: Mykkänen Hannu, Orešič Matej, Kolehmainen Marjukka, Aura Anna-Marja, Mattila Ismo, Katina Kati, Nordlund Emilia, Bondia-Pons Isabel, Poutanen Kaisa
Format: Article
Language:English
Published: BMC 2011-10-01
Series:Nutrition Journal
Subjects:
postprandial
rye bread
insulin
plasma metabolome
two-dimensional gas chromatography
gastric emptying rate
Online Access:http://www.nutritionj.com/content/10/1/116

Internet

http://www.nutritionj.com/content/10/1/116

Similar Items