Global diversity of arabinoxylans, alkylresorcinols and phenolic acids in 180 rye (Secale cereale L.) accessions: implications for functional food innovation

Key Points

• Diversity of arabinoxylans and phenolic acids varies significantly across 180 rye accessions, enhancing nutritional value.
• Key bioactive compounds include alkylresorcinols, linked to health benefits, providing a broader dietary potential.
• Assessment using spectroscopic and chromatographic techniques allows for detailed functional food characterization.
• Supports exploring rye-based foods that could enhance dietary fiber and antioxidant intake for consumers.