Rye-Based Evening Meals Favorably Affected Glucose Regulation and Appetite Variables at the Following Breakfast; A Randomized Controlled Study in Healthy Subjects

Second meal effect on appetite and fermentation of wholegrain rye foods

(2014) Sabine Ibrügger et al.   APPETITE

Diets high in resistant starch and arabinoxylan modulate digestion processes and SCFA pool size in the large intestine and faecal microbial composition in pigs

(2014) Tina S. Nielsen et al.   BRITISH JOURNAL OF NUTRITION

Short-Chain Fatty Acid Receptor and Its Contribution to Glucagon-Like Peptide-1 Release

(2014) Izumi Kaji et al.   DIGESTION

Recent findings on certain bioactive components in whole grain wheat and rye

(2014) Annica A.M. Andersson et al.   JOURNAL OF CEREAL SCIENCE

Incretins: Their physiology and application in the treatment of diabetes mellitus

(2013) Hale M. Tasyurek et al.   DIABETES-METABOLISM RESEARCH AND REVIEWS

Anti-diabetic actions of glucagon-like peptide-1 on pancreatic beta-cells

(2013) Young-Sun Lee et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults

(2013) Elin V Johansson et al.   Nutrition Journal

Whole grain foods and health – a Scandinavian perspective

(2013) Wenche Frølich et al.   Food & Nutrition Research

Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain

(2012) Eva Qing Ye et al.   JOURNAL OF NUTRITION

Short-Chain Fatty Acids Stimulate Glucagon-Like Peptide-1 Secretion via the G-Protein-Coupled Receptor FFAR2

(2011) G. Tolhurst et al.   DIABETES

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 2

(2011) Liza A. H. Rosén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

(2011) Hanna Isaksson et al.   Nutrition Journal

Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products

(2011) Liza AH Rosén et al.   Nutrition Journal

Whole grain rye breakfast — Sustained satiety during three weeks of regular consumption

(2011) Hanna Isaksson et al.   PHYSIOLOGY & BEHAVIOR

The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects

(2010) Joshua Tarini et al.   Applied Physiology Nutrition and Metabolism

A Cereal-Based Evening Meal Rich in Indigestible Carbohydrates Increases Plasma Butyrate the Next Morning

(2010) Anne C. Nilsson et al.   JOURNAL OF NUTRITION

Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal

(2009) Patrice D Cani et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Factors related to colonic fermentation of nondigestible carbohydrates of a previous evening meal increase tissue glucose uptake and moderate glucose-associated inflammation

(2009) Marion G Priebe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Expression of short-chain fatty acid receptor GPR41 in the human colon

(2009) Hideaki Tazoe et al.   BIOMEDICAL RESEARCH-TOKYO

Changes in gut microbiota control inflammation in obese mice through a mechanism involving GLP-2-driven improvement of gut permeability

(2009) P. D. Cani et al.   GUT

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

(2009) Hanna Isaksson et al.   Nutrition Journal

Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

(2009) Liza AH Rosén et al.   Nutrition Journal

Fasting plasma levels of nesfatin-1 in patients with type 1 and type 2 diabetes mellitus and the nutrient-related fluctuation of nesfatin-1 level in normal humans

(2009) Qing-Chun Li et al.   REGULATORY PEPTIDES

Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast

(2009) Hanna Isaksson et al.   Food & Nutrition Research

Cereal grains, legumes, and weight management: a comprehensive review of the scientific evidence

(2008) Peter G Williams et al.   NUTRITION REVIEWS