Dietary Alkylresorcinols: Absorption, Bioactivities, and Possible Use as Biomarkers of Whole-grain Wheat- and Rye-rich Foods

Alastair B. Ross, Afaf Kamal-Eldin, Per Åman

Research output: Contribution to journalReview articlepeer-review

242 Citations (Scopus)

Abstract

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 μg/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.

Original languageEnglish
Pages (from-to)81-95
Number of pages15
JournalNutrition Reviews
Volume62
Issue number3
DOIs
Publication statusPublished - Mar 2004
Externally publishedYes

Keywords

  • Alkylresorcinols
  • Biomarker
  • Cardol
  • Rye
  • Wheat
  • Whole grain

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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