Targeted metabolomics reveals differences in the extended postprandial plasma metabolome of healthy subjects after intake of whole-grain rye porridges versus refined wheat bread.
Journal article published in 2016 by
Lin Shi,
Carl Brunius 
,
Magnus Lindelöf,
Souad Abou Shameh,
Huaxing Wu,
Isabella Lee,
Rikard Landberg,
Ali A. Moazzami
,
Magnus Lindelöf,
Souad Abou Shameh,
Huaxing Wu,
Isabella Lee,
Rikard Landberg,
Ali A. Moazzami
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Abstract
We previously found that whole-grain (WG) rye porridges suppressed appetite and improved glucose metabolism. The present work aimed to investigate potential plasma metabolites that may be related to differences in those appetite and glucose responses.