Global diversity of arabinoxylans, alkylresorcinols and phenolic acids in 180 rye (Secale cereale L.) accessions: implications for functional food innovation | Synapse
March 3, 2026
Global diversity of arabinoxylans, alkylresorcinols and phenolic acids in 180 rye (Secale cereale L.) accessions: implications for functional food innovation
Key Points
Diversity of arabinoxylans and phenolic acids varies significantly across 180 rye accessions, enhancing nutritional value.
Key bioactive compounds include alkylresorcinols, linked to health benefits, providing a broader dietary potential.
Assessment using spectroscopic and chromatographic techniques allows for detailed functional food characterization.
Supports exploring rye-based foods that could enhance dietary fiber and antioxidant intake for consumers.