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

- Processing affect the contents of several bioactive compounds.
- It is unclear whether many of the compounds from wheat and rye exhibit beneficial effects under realistic in vivo conditions.
- Little is known about interaction effects between different bioactive components regarding health effects.
- Solubility issues of the compounds may confound in vitro findings of bioactivities.
- Typical bioactive compound plasma concentrations of free-living individuals are warranted.

Whole grain wheat and rye are important sources of many bioactive compounds and contribute significantly to the total intake of cereals in many countries. Alkylresorcinols, benzoxazinoids, lignans, phenolic acids, phytosterols and tocols are common bioactive compounds present in these cereals. In this review, we report recent findings (mainly from 2010 onwards) regarding their content, composition, effects of food processing and their uptake, elimination and bioactivities with implications for health.