Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread.

@article{Beckmann2013HydroxylatedPD,
  title={Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread.},
  author={Manfred Beckmann and Amanda J. Lloyd and Sumanto Haldar and Chris J Seal and Kirsten Brandt and John Draper},
  journal={Molecular nutrition & food research},
  year={2013},
  volume={57 10},
  pages={1859-73}
}
SCOPE Understanding relationships between dietary whole grain and health is hindered by incomplete knowledge of potentially bioactive metabolites derived from these foods. We aimed to discover compounds in urine correlated with changes in amounts of whole grain rye consumption. METHODS AND RESULTS After a wash-out period, volunteers consumed 48-g whole grain rye foods per day for 4 wk and then doubled their intake for a further 4 wk. Samples of 24-h urines were analyzed by flow infusion… CONTINUE READING

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