Whole grain cereals: functional components and health benefits

Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the...

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Bibliographic Details
Published in:Food & function 2012-02, Vol.3 (2), p.11-119
Main Authors: Borneo, Rafael, Len, Alberto Edel
Format: Article
Language:English
Subjects:
beta-Glucans - chemistry
beta-Glucans - pharmacology
Cancer
Cardiovascular diseases
Cardiovascular Diseases - prevention & control
Carotenoids
Carotenoids - chemistry
Carotenoids - pharmacology
Cereals
Diabetes mellitus
Diabetes Mellitus, Type 2 - prevention & control
Diet
Dietary fiber
Dietary Fiber - pharmacology
Edible Grain - chemistry
Energy
Food
Functional Food
Grain
Humans
Hydroxybenzoates - chemistry
Hydroxybenzoates - pharmacology
Hypertension
Hypertension - prevention & control
Inulin
Inulin - chemistry
Inulin - pharmacology
Metabolic disorders
Neoplasms - prevention & control
Nutrients
Obesity
Obesity - prevention & control
phenolic compounds
Starch
Stroke
tocopherols
Vitamin E - chemistry
Vitamin E - pharmacology
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Summary:Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In this review we will examine the main chemical components present in whole grains that may have health enhancing properties (dietary fiber, inulin, beta-glucan, resistant starch, carotenoids, phenolics, tocotrienols, and tocopherols) and the role that whole grains may play in disease prevention (cardiovascular diseases and strokes, hypertension, metabolic syndrome, type 2 diabetes mellitus, obesity, as well as different forms of cancer). The knowledge derived from the functional properties of the different chemical components present in whole grains will aid in the formulation and development of new food products with health enhancing characteristics. In this review we will examine the main chemical components present in whole grains that may have health enhancing properties and the role that whole grains may play in disease prevention.
ISSN:2042-6496
2042-650X
DOI:10.1039/c1fo10165j