ABSTRACT
In addition to high dietary fi ber, rye bran also contains lignans and other bioactive compounds in the so-called dietary fi ber complex. Some studies have pointed its effect in relation to cancer of the upper digestive tract. A number of prospective epidemiological studies have clearly shown a protective effect of wholegrain cereals against myocardial infarctions. A corresponding protective effect against diabetes and ischemic stroke (brain infarct) has also been demonstrated (Hallmans et al., 2003). It seems reasonable to assume that these protective effects are associated with one or more factors in the dietary fi ber complex. Andreasen et al. (2000) quantifi ed the contents of phenolic acids and ferulic acid dehydrodimers by HPLC analysis after alkaline hydrolysis in kernels of 17 rye varieties. Signifi cant variations with regard to concentration of the analyzed components were observed among different rye varieties and also between different harvest years. However, the content of phenolic acids in the analyzed rye varieties was narrow compared to cereals such as wheat and barley. The concentration of ferulic acid, the most abundant phenolic acid ranged from 900 to 1170 μg g-1 dry matter. The content of sinapic acid ranged from 70 to 140 μg g-1 dry matter, p-coumaric acid ranged from 40 to 70 μg g-1 dry matter, and caffeic,
p-hydroxybenzoic, protocatechuic, and vanillic acids were all detected in concentrations less than 20 μg g-1 dry matter.
