Recent in vitro studies have reported that phenolic acids are the main metabolites of anthocyanins after fecal fermentation. In the study carried out at the Research Institute of Public Health, University of Kuopio, metabolism of berry anthocyanins to phenolic acids was studied in six healthy human subjects. They ingested bilberry-lingonberry purée (50 g) with or without oat cereals (50 g), to observe the effects of cereals on the metabolism of berry anthocyanins. The meal provided 650 mg anthocyanins from berries and 60 mg phenolic acids from berries and 12 mg from oat cereals. After the meal, urinary excretion of 18 phenolic acids (7 dietary compounds and 11 metabolites) was followed for 48 h.

The book covers, for the first time, the chemistry and biology of polyphenolic ellagitannins. It addresses the unique structural diversity of these polyphenols, their natural occurrence, the current knowledge of their biogenetic origin, the main biological activities, their presence in food and beverages, and their health impacts.

Welcome to have a look at the completely renewed website about the health aspects of rye based foods www.ryeandhealth.org. The site aims to provide a quick review on the most important scientific findings and other info related to the health effects of rye foods.

Good viability is a prerequisite for optimal probiotic functionality and therefore probiotic products should contain high enough levels of the specific probiotic strain(s) throughout the storage and during consumption. A common feature for most probiotic strains is that they are specialised in living in the human or animal GI tract which makes them well adapted to that special environment, but poorly adapted to other environments.