Dietary alkylresorcinols: absorption, bioactivities, and possible use as biomarkers of whole-grain wheat- and rye-rich foods.
The biologic and chemical properties of alkylresorcinols (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 microg/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.
Ross
Alastair B
AB
Department of Food Science, Swedish University of Agricultural Sciences (SLU), P.O. Box 7051, SE-750 07 Uppsala, Sweden.
Kamal-Eldin
Afaf
A
Aman
Per
P
D000478:Alkylation; D015415:Biomarkers / Q000032:analysis; D004032:Diet; D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism*; D005504:Food Analysis; D006801:Humans; D007408:Intestinal Absorption; D012118:Resorcinols / Q000032:analysis / Q000378:metabolism*; D012434:Secale / Q000737:chemistry; D014908:Triticum / Q000737:chemistry
D015415:Biomarkers; D012118:Resorcinols