Rye is known as a particularly good source of dietary fibre. However, it also contains hundreds of different bioactive compounds known as phytochemicals, which contribute to the beneficial health effects of whole-grain foods. These compounds include antioxidants (such as ferulic acid), polyphenols (e.g. lignans), and phytosterols.
Since phytochemicals exist in rye in such a wide variety in both high and low concentrations, nontargeted LC–MS-based metabolomics is the optimal method to study their composition and the changes caused by processing and digesting rye products.
Read more from our most recent paper on rye, published in Scientific Reports.