Abstract

The biologic and chemical properties of alkidres-orcinols (ARs) have been reviewed previously, but there has been relatively little research or focus on the importance of ARs in food and diet. ARs represent a significant proportion of the phytochemicals present In wheat and rye, in which they normally exist in concentrations between 300 and 1500 mug/g. ARs are concentrated in the bran fraction of these cereals, and are therefore a significant component of food products rich in whole grain wheat and rye but not in products containing only, refined,cereal flour. In this review, we discuss the presence of ARs in food, methods of analysis, their absorption and role in the diet in light of their in vitro bioactivities, and their possible use as biomarkers of whole-grain wheat and rye intake

Published in

Nutrition Reviews
2004, Volume: 62, number: 3, pages: 81-95
Publisher: INT LIFE SCIENCES INST NORTH AMERICA

SLU Authors

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1301/nr.2004.mar.81-95

Permanent link to this page (URI)

https://res.slu.se/id/publ/4184