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Rye is a cereal grain that looks like wheat, but is longer and thinner and varies in color from yellowish brown to greyish green. Rye offers many health benefits because it is rich in essential minerals and vitamins.
Another study from the University of Eastern Finland currently demonstrates that lactic acid bacteria and gut bacteria contribute to rye's health benefits.
The rye leaven used for the preparation of rye bread is rich in lactic acid bacteria. In addition to the fermentation of the dough, these bacteria also modify the bioactive compounds present in the rye. They produce branched-chain amino acids and small acid-containing peptides known to affect insulin digestion, in addition to other factors.
Intestinal bacteria transform a large part of the compounds present in rye before being absorbed by the body. The investigation revealed that the intestinal microbes and microbes found in the leaven produce compounds that are essentially the same. Be that as it may, intestinal microbes also produce trimethylglycine subalterns, otherwise known as betaine, contained in rye.
A previous study of the research group showed that, in any case, one of these subsidiaries reduces the oxygen requirements in the heart muscle cells, which can protect the heart from ischemia or even potentially improve its performance. . Findings may clarify some of the medical benefits of rye, including better blood sugar and lower risk of cardiovascular disease.
The review used metabolomics as a critical technique for conducting a comprehensive survey of metabolites in foods and the human body. The impacts of intestinal microorganisms were considered in mice and an in vitro gastrointestinal model, mimicking the function of the human gut. Using these two models, scientists had the opportunity to eliminate the contrasts that normally occur in the gut microbiome between different people, which facilitates the recognition of metabolites from rye.
Rye can be followed by what is now known as eastern Turkey, where it has spread to many cuisines around the world. In Finland, for example, rye has been eaten for a considerable number of years and has recently been chosen as the national food of the country.
Although the health benefits of rye have been known for a long time, the fundamental components are still not understood effectively. For example, the so-called rye factor refers to the lower insulin reaction caused by rye than, for example, wheat bread. The consumption of rye slows down the blood sugar, which has significant consequences for well-being, because the remaining parts are obscure.
A notable factor that adds to the medical benefits of rye is its bioactive compounds, or phytochemicals, that serve as cellular reinforcers. In addition, intestinal organisms seem to have an important role to play in transforming these mixtures into an organization that can be effectively consumed by the body, allowing them to have a more significant effect.
Researcher Ville Koistinen from the Eastern University of Eastern Finland said: "The major role played by intestinal microbes in human health has become increasingly evident in recent decades, and that is why you have to take intestinal microbes very seriously. It is a good idea to avoid unnecessary antibiotics and to feed the intestinal microbes with optimal food, such as rye.
The study is published in the journal Microbiome.
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