2007 is a special year, as two specific international
events were organized concentrated on rye:
Nearly 120 people
representing both science and industry from 18 countries attended
International ICC Conference on Rye 2007
on 11-14 March 2007 in
Berlin, Germany. The congress was organised by ICC and Institute
for Cereal Processing Ltd.(IGV) and supported by the HEALTHGRAIN EU
project and the Nordic GRAINITY project. For more information and a
gallery of various rye products please visit
Rye Europe 2007 was organized by Roggenforum
in Berlin 13-14. June 2007. It was attended by about 300 rye
breeders and producers, and almost 30 lectures were given. The
lectures (mainly in German language) are available at
Presymposium: The 29th Nordic Cereal Congress.
June 9-11 2006.
Helsinki, Finland. Arranged by the Finnish Association for Cereal
Scientists. Contact: Tuula Sontag-Strohm; E-mail
Dietary Fibre 2006. June 12-14. Multifunctional Complex of
Helsinki, Finland. Contact: Taina Hirvonen; fax +322.214.171.124475;
2006 AACC Annual Meeting,
September 17 - 20, The Moscone Center, San Francisco, CA.
2007 AACC Annual Meeting, October 7 - 10, San Antonio Convention
Center, San Antonio, TX.
European cereals network
Cereals & Europe is a
fresh, informal network for individual pan-European Cereal
Scientists and Technologists. It is an regional section of The American Association of Cereal Chemists
WHOLEGRAIN, RYE AND OAT – THE NORDIC OPPORTUNITY
A networking project in the Nordic innovation Centre
Functional Foods Focus Area 2006-2009
objective is to provide a scientific discussion forum to assist in
development of functional whole grain, rye and oat food products.
to form the scientific basis for development of
healthy rye and oat based foods
to provide shared Nordic views to substantiate
nutritional and health claims of grain foods
to extend the Nordic collaboration in functional
cereal foods to the Baltic countries
to disseminate about the scientific results about
rye and oat
LARGE EU PROJECT HAS BEEN
STARTED: IMPROVING HEALTH BY EXPLOITING THE WHOLE GRAIN . The project will develop
techologies and experties from 2005-2010 to enable the development
of new healthy cereal food.
Prof. Kaisa Poutanen from VTT is coordinating the HEALTHGRAIN
Integrated Project with 43 partners from 15 European countries. The
aim is to produce health-promoting cereal foods and ingredients of a
high eating quality. https://www.healthgrain.org/pub/
RYE BRAN FOR HEALTH
Health effects of rye bran have inspired scientists in the Nordic
countries for long. In 2004 a group of institutes started up a
project that aims to increase the knowledge about the health effects
and to develop new concepts of processing healthy and delicious
Rye bran is rich in dietary fibre and bioactive phytochemicals. The
scientists will study in a 3-year Nordic project the effects of rye
bran on the development of prostate cancer, on diabetic response and
cardiovascular risk factors.
Rye's strong and bitter flavour has been an obstacle in its route to
consumer's hearts. Therefore special attention will be paid to
develop new concepts for processing of rye bran to enable production
of new types of ingredients and foods with improved sensory
properties and bioavailability of functional fibre components and
The Rye Bran for Health project is funded by the Nordic Joint
Committee for Agricultural Research, and it is coordinated by Dr.
Afaf Kamal-Eldin from Swedish University of Agricultural Sciences.
Also VTT, Danish Institute of Agricultural Sciences, Umeå
University, Helsinki University and Danish Institute of Agricultural
Sciences will take part in the project.
Dr Afaf Kamal-Eldin, Afaf.Kamal-Eldin@lmv.slu.se
A-M 2006. Cereal alkylresorsinols as dietary biomarkers – absorption
and occurrence in biologival membranes. Institute for Preventive
Medicine, Nutrition, and Cancer, Folkhälsan Research Center and
Division of Clinical Chemistry, University of Helsinki.
Michalska A, Ceglinska A, Amarowicz R,
Piskula MK, Szawara-Nowak d, Zielinski H 2007. Antioxidant Contents
and Antioxidative Properties of Traditional Rye Breads. J Agric Food
Chem 55: 734-740.
A-M, Landberg R, Tikkanen MJ, Adlercreutz H, Penalvo JL 2007.
Alkylresorcinols from whole-grain wheat and rye are transported
in human plasma lipoproteins. J Nutr 137:1137-1142.
Zielinski H, Ceglinska A, Michalska A 2007. Antioxidant contents
and properties as quality indices of rye cultivars. Food Chem 104:
Aura A-M, Oikarinen S., Mutanen M., Heinonen S-M, Adlercreutz H.C.T.,
Virtanen H. & Poutanen KS 2006.
Suitability of a batch in vitro fermentation model using human
faecal microbiota for prediction of conversion of flaxseed lignans
to enterolactone with reference to an in vivo rat model. Eur J Nutr
Bertram HC, Bach Knudsen KE, Serena A, Malmendal A, Nielsen NC,
Frette XC, Andersen HJ 2006a. NMR-based metabonomic studies reveal
changes in the biochemical profile of plasma and urine from pigs fed
high-fibre rye bread. Br J Nutr 95: 955-962.
Bertram, HC, Duarte IF, Gil AM, Bach Knudsen KE, Lærke HN 2006b.
Metabolic profiling of liver from
hypercholesterolemic pigs fed rye- or wheat-fibre breads and of
liver from normal pigs fed a standard diet – A high-resolution magic
angle spinning 1H NMR spectroscopic study (submitted).
Gallardo C, Jiménez L, García-Conesa M-T 2006. Hydroxycinnamic acid
composition and in vitro antioxidant activity of selected grain
fractions. Food Chem 99: 455-463.
Gumul D and Korus J 2006. Polyphenol
content and antioxidant activity of rye bran extrudates produced at
varying parameters of extrusion process. Electronic Journal of
Polish Agricultural Universities. Vol
9, Issue 4, Topic Food Science and technology. http://www.ejpau.media.pl/volume9/issue4/art-11.html
M, Klint A, Chang ET, Bellocco R, Adami H, Bälter KA, Johansson J,
Andersson S, Heinonen S-M, Adlercreutz H, Grönberg H 2006. Dietary
phytoestrogen, serum enterolactone and risk of prostate cancer: The
cancer prostate sweden study (sweden). Cancer Causes and Control 17,
Kariluoto S., Aittamaa M., Korhola M., Salovaara H., Vahteristo L. &
Piironen V. (2006) Effects of yeasts and bacteria on the levels of
folates in rye sourdoughs. Int J Food Microbiol 106: 137-143.
Landberg R, Linko A-M, Kamal-Eldin A,
Vessby B, Adlercreutz H and Åman P 2006. Human plasma kinetics and
relative bioavailability of alkylresorcinols after intake of rye
bran. J Nutr 136: 2760-2766.
Linko A-M, Ross AB, Kamal-Eldin A,
Serena A, Bjornbak Kjaer AK, Jorgensen H, Penalvo JL, Adlercreutz H,
Åman P, Bach Knudsen KE 2006. Kinetics of the appearance of cereal
alkylresorcinols in pig plasma. B J Nutr 95: 282-287
Ragaee S, Abdel-Aal E-SM, Noaman M
2006. Antioxidant activity and nutrient composition of selected
cereals for food use. Food Chem 98: 32-38.
Woodside JV, Campbell MJ, Denholm EE, Newton L, Honour JW, Morton
MS, Young IS, Leathem JC 2006. Short-term phytoestrogen
supplementation alters insulin-like growth factor profile but not
lipid or antioxidant status. J Nutr Biochem 17: 211-215.
Karppinen S, Virtanen H, Forssell P, Heinonen S-M, Nurmi T,
Adlercreutz H, Poutanen K 2005.
Processing of rye bran influences both the fermentation of dietary
fibre and the bioconversion of lignans by human faecal flora in
vitro. J Sci Food Agric 85: 2085-2093.
Brejnholt SM, Tannock GW, Moller PL,
Munro K, Tetens I 2005. A rye bran diet, rich in plant lignans, has
no influence on the composition of the gut microflora in
postmenopausal women. Microbial Ecology in health and disease 17:
Erkkilä AT, Lichtenstein AH, Herrington
DM, Mozaffarian D 2005. Cereal fiber and whole-grain intake are
associated with reduced progression of coronary-artery
atherosclerosis in postmenopausal women with coronary artery
disease. American Heart Journal 150: 94-101.
Kristensen MB, Hels O, Tetens I 2005.
No changes in serum enterolactone levels after eight weeks' intake
of rye-bran products in healthy young men.
Scandinavian J Nutr/Naringsforskning 49: 62-67.
Linko A-M, Adlercreutz H 2005. Whole-grain rye and wheat
alkylresorcinols are incorporated into human erythrocyte membranes.
B J Nutr
Juntunen KS, Mykkänen HM, Adlercreutz H 2005.
Whole-grain rye bread consumption by women correlates with plasma
alkylresorcinols and increases their concentration compared with
low-fiber wheat bread. J Nutr 135, 580-583.
Pihlava J-M, Hellström J 2005.
Contents of phenolic acids, alkyl- and alkenylresorcinols, and
avenanthramides in commercial grain products. J Agric Food Chem 53:
McCann MJ, Gill CIR, McGlynn H, Rowland IR 2005. Role of mammalian
lignans in the prevention and treatment of prostate cancer.
Nutrition and Cancer 52: 1-14.
Milder IE, Arts IC., van de Putte B, Venema DP, Hollman PC 2005.
Lignan contents of dutch plant foods: A database including
lariciresinol, pinoresinol, secoisolariciresinol and matairesinol.
B J Nutr
Mäkinen M, Lampi A-M, Piironen, V 2005.
Antioxidant activity of steryl ferulate extracts from rye and wheat
bran. J Agric Food Chem 53: 2503-2510.
Penalvo JL, Haajanen KM, Botting N, Adlercreutz H
2005.Quantification of Lignans in Food Using Isotope Dilution Gas
Chromatography/Mass Spectrometry. J Agric Food Chem 53: 9342-9347.
AB, Becker W, Chen Y, Kamal-Eldin A, Åman P 2005. Intake of
alkylresorcinols from wheat and rye in the United Kingdom and
Sweden. B J Nutr 94: 496-499.
Schulze MB, Hu FB 2005. Primary prevention of diabetes: What can be
done and how much can be prevented? Annual Review of Public Health
L, Rimm E, Liu S, Rifai N, Hu FB 2005. Dietary glycemic index,
glycemic load, cereal fiber, and plasma adiponectin concentration in
diabetic men. Diabetes Care 28: 1022-1028.
Wikström P, Bylund A, Zhang J-, Hallmans G, Stattin P, Bergh A 2005.
Rye bran diet increases epithelial cell apoptosis and decreases
epithelial cell volume in TRAMP (transgenic adenocarcinoma of the
mouse prostate) tumors. Nutrition and Cancer 53, 111-116.
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