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 proceedingChapter or book articleScientificpeer-review

Original languageEnglish
Title of host publicationNutritional and Metabolic Bases of Cardiovascular Disease
EditorsMarioi Mancini, José M. Ordovas, Gabriele Riccardi, Paolo Rubba, Pasquale Strazzullo
PublisherBlackwell Publishing
Chapter14
Pages112-118
ISBN (Electronic)978-1-444-31845-6
ISBN (Print)978-1-405-18276-8
DOIs
Publication statusPublished - 2011
MoE publication typeA3 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