摘要：Background: Epidemiological studies show inverse relationship between intake of wholegrain cereals andseveral chronic diseases. Components and mechanisms behind possible protective effects of wholegraincereals are poorly understood.Objective: To characterise commercial rye bran preparations, compared to wheat bran, regarding structureand content of nutrients as well as a number of presumably bioactive compounds.Design: Six different rye brans from Sweden, Denmark and Finland were analysed and compared with twowheat brans regarding colour, particle size distribution, microscopic structures and chemical compositionincluding proximal components, vitamins, minerals and bioactive compounds.Results: Rye brans were generally greener in colour and smaller in particle size than wheat brans. The ryebrans varied considerably in their starch content (13.2-28.3%), which reflected variable inclusion of thestarchy endosperm. Although rye and wheat brans contained comparable levels of total dietary fibre, theydiffered in the relative proportions of fibre components (i.e. arabinoxylan, β-glucan, cellulose, fructan andKlason lignin). Generally, rye brans contained less cellulose and more β-glucan and fructan than wheat brans.Within small variations, the rye and wheat brans were comparable regarding the contents of tocopherols/tocotrienols, total folate, sterols/stanols, phenolic acids and lignans. Rye bran had less glycine betaine andmore alkylresorcinols than wheat brans.Conclusions: The observed variation in the chemical composition of industrially produced rye brans calls forthe need of standardisation of this commodity, especially when used as a functional ingredient in foods.
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