Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food

Hannu Mykkänen; Marjukka Kolehmainen; Isabel Bondia-Pons; Kaisa Poutanen

doi:10.1002/9781444318456.ch14

Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food

Hannu Mykkänen, Marjukka Kolehmainen, Isabel Bondia-Pons, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

Original language	English
Title of host publication	Nutritional and Metabolic Bases of Cardiovascular Disease
Editors	Marioi Mancini, José M. Ordovas, Gabriele Riccardi, Paolo Rubba, Pasquale Strazzullo
Publisher	Blackwell Publishing
Chapter	14
Pages	112-118
ISBN (Electronic)	978-1-444-31845-6
ISBN (Print)	978-1-405-18276-8
DOIs	https://doi.org/10.1002/9781444318456.ch14
Publication status	Published - 2011
MoE publication type	A3 Part of a book or another research book

Keywords

Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods
Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex
Phenolic Compounds, Their Conversions, and Absorption
phenolic compounds in cereals are present
Arabinoxylo-oligosaccharides (AXOSs)
rate and amount of SCFA production depends
The rate of starch hydrolysis in the upper intestinal
intake of whole-grain cereal foods reduces

Cite this

Mykkänen, H., Kolehmainen, M., Bondia-Pons, I., & Poutanen, K. (2011). Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food. In M. Mancini, J. M. Ordovas, G. Riccardi, P. Rubba, & P. Strazzullo (Eds.), Nutritional and Metabolic Bases of Cardiovascular Disease (pp. 112-118). Blackwell Publishing. https://doi.org/10.1002/9781444318456.ch14

Mykkänen, Hannu ; Kolehmainen, Marjukka ; Bondia-Pons, Isabel ; Poutanen, Kaisa. / Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food. Nutritional and Metabolic Bases of Cardiovascular Disease. editor / Marioi Mancini ; José M. Ordovas ; Gabriele Riccardi ; Paolo Rubba ; Pasquale Strazzullo. Blackwell Publishing, 2011. pp. 112-118

@inbook{47d5e242737542b38263d363ddb0f9d4,

title = "Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food",

keywords = "Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods, Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex, Phenolic Compounds, Their Conversions, and Absorption, phenolic compounds in cereals are present, Arabinoxylo-oligosaccharides (AXOSs), rate and amount of SCFA production depends, The rate of starch hydrolysis in the upper intestinal, intake of whole-grain cereal foods reduces",

author = "Hannu Mykk{\"a}nen and Marjukka Kolehmainen and Isabel Bondia-Pons and Kaisa Poutanen",

year = "2011",

doi = "10.1002/9781444318456.ch14",

language = "English",

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pages = "112--118",

editor = "Marioi Mancini and Ordovas, {Jos{\'e} M. } and Gabriele Riccardi and Paolo Rubba and Strazzullo, {Pasquale }",

booktitle = "Nutritional and Metabolic Bases of Cardiovascular Disease",

publisher = "Blackwell Publishing",

address = "Denmark",

}

Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food. / Mykkänen, Hannu; Kolehmainen, Marjukka; Bondia-Pons, Isabel; Poutanen, Kaisa.

Nutritional and Metabolic Bases of Cardiovascular Disease. ed. / Marioi Mancini; José M. Ordovas; Gabriele Riccardi; Paolo Rubba; Pasquale Strazzullo. Blackwell Publishing, 2011. p. 112-118.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

TY - CHAP

T1 - Metabolic Effects of Wholegrain Foods in Relation to Composition, Structure and Type of Food

AU - Mykkänen, Hannu

AU - Kolehmainen, Marjukka

AU - Bondia-Pons, Isabel

AU - Poutanen, Kaisa

PY - 2011

Y1 - 2011

KW - Postprandial Glucose and Insulin Responses in Relation to Structure and Type of Cereal Foods

KW - Metabolic Effects Associated with Fermentation of the Cereal Fiber Complex

KW - Phenolic Compounds, Their Conversions, and Absorption

KW - phenolic compounds in cereals are present

KW - Arabinoxylo-oligosaccharides (AXOSs)

KW - rate and amount of SCFA production depends

KW - The rate of starch hydrolysis in the upper intestinal

KW - intake of whole-grain cereal foods reduces

U2 - 10.1002/9781444318456.ch14

DO - 10.1002/9781444318456.ch14

M3 - Chapter or book article

SN - 978-1-405-18276-8

SP - 112

EP - 118

BT - Nutritional and Metabolic Bases of Cardiovascular Disease

A2 - Mancini, Marioi

A2 - Ordovas, José M.

A2 - Riccardi, Gabriele

A2 - Rubba, Paolo

A2 - Strazzullo, Pasquale

PB - Blackwell Publishing

ER -

Access to Document

10.1002/9781444318456.ch14