This rye site introduces you to the rye grain, its various food uses, physiological effects and health relevance. Here we provide you with the latest research on rye in an easily accessible form. We wish to share with you our enthusiasm about the potential of rye for the modern consumer.

The site also wishes to serve as a worldwide forum for the scientists interested in rye. If you wish to present information about on-going research projects, recent publications and other relevant rye information in this site, please send an e-mail to Ms. Paula Bergqvist, paula.bergqvist@vtt.fi.

The site has been established by the Nordic Rye Group. Since 1994, we have collaborated to study the physiological responses and potential health effects of lignans and other bioactive compounds in rye.

Editor of the Rye & Health site: Ms Tarja Kujala

Updated in April 2006

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