scholarly journals Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1615 ◽  
Author(s):  
Lavinia Florina Călinoiu ◽  
Dan Cristian Vodnar
Keyword(s):  
Phenolic Acids ◽  
Intervention Studies ◽  
New Technologies ◽  
Health Benefits ◽  
Whole Grains ◽  
Health Claims ◽  
World Health ◽  
Human Intervention ◽  
Whole Grain ◽  
Bioactive Components

Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

scholarly journals Evaluating Whole Grain Intervention Study Designs and Reporting Practices Using Evidence Mapping Methodology

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 1052 ◽  
Author(s):  
Caleigh Sawicki ◽  
Kara Livingston ◽  
Alastair Ross ◽  
Paul Jacques ◽  
Katie Koecher ◽  
...  
Keyword(s):  
Intervention Studies ◽  
Whole Grains ◽  
Cardiometabolic Health ◽  
Whole Grain ◽  
Evidence Map ◽  
Evidence Mapping ◽  
Reporting Practices ◽  
Study Protocols ◽  
Study Results ◽  
Wide Range

Consumption of whole grains have been associated with reduced risk of chronic diseases in many observational studies; yet, results of intervention studies are mixed. We aimed to use evidence mapping to capture the methodological and reporting variability in whole grain intervention studies that may contribute to this inconsistency. We conducted a reproducible search in OVID Medline for whole grain human intervention studies (published 1946 to February 2018). After screening based on a priori criteria, we identified 202 publications describing a total of 213 unique trials. Over half (55%) were acute trials, lasting ≤1 day, 30% were moderate duration studies (up to 6 weeks) and 15% were of longer duration (more than 6 weeks). The majority of acute trials (75%) examined measures of glycaemia and/or insulinemia, while most of the longer trials included measures of cardiometabolic health (71%), appetite/satiety (57%) and weight/adiposity (56%). Among the moderate and long duration trials, there was a wide range of how whole grains were described but only 10 publications referenced an established definition. Only 55% of trials reported the actual amount of whole grains (in grams or servings), while 36% reported the amount of food/product and 9% did not report a dose at all. Of the interventions that provided a mixture of whole grains, less than half (46%) reported the distribution of the different grain types. Reporting of subject compliance also varied and only 22% used independent biomarkers of whole grain intake. This evidence map highlights the need to standardize both study protocols and reporting practices to support effective synthesis of study results and provide a stronger foundation to better inform nutrition scientists and public health policy.

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Side-stream products of malting: a neglected source of phytochemicals

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Ville M. Koistinen ◽  
Marjo Tuomainen ◽  
Pekka Lehtinen ◽  
Petri Peltola ◽  
Seppo Auriola ◽  
...  
Keyword(s):  
Chronic Diseases ◽  
Main Product ◽  
Whole Grains ◽  
Major Contributor ◽  
Whole Grain ◽  
Bioactive Components ◽  
Side Stream ◽  
Phytochemical Profile ◽  
Whole Foods

AbstractWhole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the process also yields high amounts of side-stream products, such as rootlet. In this study, we comprehensively determined the phytochemical profile of barley, oats, rye, and wheat in different stages of malting and the subsequent extraction phases to assess the potential of malted products and side-streams as a dietary source of bioactive compounds. Utilizing semi-quantitative LC–MS metabolomics, we annotated 285 phytochemicals from the samples, belonging to more than 13 chemical classes. Malting significantly altered the levels of the compounds, many of which were highly increased in the rootlet. Whole grain cereals and the malting products were found to be a diverse and rich source of phytochemicals, highlighting the value of these whole foods as a staple. The characterization of phytochemicals from the 24 different sample types revealed previously unknown existence of some of the compound classes in certain species. The rootlet deserves more attention in human nutrition, rather than its current use mainly as feed, to benefit from its high content of bioactive components.

scholarly journals Human health effects of conjugated linoleic acid from milk and supplements

2011 ◽  
Vol 24 (2) ◽  
pp. 206-227 ◽  
Author(s):  
Tracy A. McCrorie ◽  
Edel M. Keaveney ◽  
Julie M. W. Wallace ◽  
Nino Binns ◽  
M. Barbara E. Livingstone
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Human Health ◽  
Body Fat ◽  
Intervention Studies ◽  
Human Subjects ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Health Claims

The primary purpose of the present review was to determine if the scientific evidence available for potential human health benefits of conjugated linoleic acid (CLA) is sufficient to support health claims on foods based on milk naturally enriched with cis-9, trans-11-CLA (c9, t11-CLA). A search of the scientific literature was conducted and showed that almost all the promising research results that have emerged in relation to cancer, heart health, obesity, diabetes and bone health have been in animal models or in vitro. Most human intervention studies have utilised synthetic CLA supplements, usually a 50:50 blend of c9, t11-CLA and trans-10, cis-12-CLA (t10, c12-CLA). Of these studies, the only evidence that is broadly consistent is an effect on body fat and weight reduction. A previous review of the relevant studies found that 3.2 g CLA/d resulted in a modest body fat loss in human subjects of about 0.09 kg/week, but this effect was attributed to the t10, c12-CLA isomer. There is no evidence of a consistent benefit of c9, t11-CLA on any health conditions; and in fact both synthetic isomers, particularly t10, c12-CLA, have been suspected of having pro-diabetic effects in individuals who are already at risk of developing diabetes. Four published intervention studies using naturally enriched CLA products were identified; however, the results were inconclusive. This may be partly due to the differences in the concentration of CLA administered in animal and human studies. In conclusion, further substantiation of the scientific evidence relating to CLA and human health benefits are required before health claims can be confirmed.

Germinated grains: a superior whole grain functional food?

2013 ◽  
Vol 91 (6) ◽  
pp. 429-441 ◽  
Author(s):  
Kristina Nelson ◽  
Lily Stojanovska ◽  
Todor Vasiljevic ◽  
Michael Mathai
Keyword(s):  
Functional Food ◽  
Dietary Intervention ◽  
Body Weight Gain ◽  
Health Benefits ◽  
Whole Grains ◽  
Protective Effects ◽  
Whole Grain ◽  
Grain Foods

Grains are global dietary staples that when consumed in whole grain form, offer considerable health benefits compared with milled grain foods, including reduced body weight gain and reduced cardiovascular and diabetes risks. Dietary patterns, functional foods, and other lifestyle factors play a fundamental role in the development and management of epidemic lifestyle diseases that share risks of developing adverse metabolic outcomes, including hyperglycaemia, hypertension, dyslipidaemia, oxidative stress, and inflammation. Whole grains provide energy, nutrients, fibres, and bioactive compounds that may synergistically contribute to their protective effects. Despite their benefits, the intake of grains appears to be lower than recommended in many countries. Of emerging interest is the application of germination processes, which may significantly enhance the nutritional and bioactive content of grains, as well as improve palatability. Enhancing grain foods in a natural way using germination techniques may therefore offer a practical, natural, dietary intervention to increase the health benefits and acceptability of whole grains, with potentially widespread effects across populations in attenuating adverse lifestyle disease outcomes. Continuing to build on the growing body of in-vitro studies requires substantiation with extended in-vivo trials so that we may further develop our understanding of the potential of germinated grains as a functional food.

scholarly journals Solutions for whole grain food development

2020 ◽  
Vol 78 (Supplement_1) ◽  
pp. 61-68
Author(s):  
Bin Tan ◽  
Na-Na Wu ◽  
Xiao-Tong Zhai
Keyword(s):  
Bioactive Compounds ◽  
Value Chain ◽  
Health Benefits ◽  
Whole Grains ◽  
Whole Grain ◽  
Grain Foods

Abstract Owing to the health benefits associated with whole grains, there has been a sustained global effort to increase their consumption, with many countries developing guidelines for recommended amounts of whole grain intake. In China, the consumption of whole grains is low. This is due, in part, to technical obstacles in the development of whole grain foods. This review focuses on possible solutions in the whole value chain and the application of new food technologies to develop whole grain foods that taste better, have more appealing texture, are safe to consume, and better retain bioactive compounds.

scholarly journals Brown Rice: Nutritional composition and Health Benefits

2018 ◽  
Vol 10 ◽  
pp. 47-52 ◽  
Author(s):  
Atul Upadhyay ◽  
Sanjeev Kumar Karn
Keyword(s):  
Seed Coat ◽  
Health Benefits ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Health Claims ◽  
Whole Grain ◽  
Physiochemical Properties

Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.

scholarly journals Human milk: composition and health benefits

2017 ◽  
Vol 39 (2) ◽  
Author(s):  
Fabio Mosca ◽  
Maria Lorella Giannì
Keyword(s):  
Human Milk ◽  
Current Knowledge ◽  
Biological Effects ◽  
Health Benefits ◽  
Milk Composition ◽  
World Health ◽  
Breastfeeding Duration ◽  
Bioactive Components ◽  
Combined Action ◽  
Health Organization

<p>Breastfeeding is widely acknowledged as the normal and unequalled method for feeding infants due to its associated health benefits, both for the infant and the mother. The World Health Organization recommends that infants are exclusively breastfed up to the completion of six months of age, with  breastfeeding continuing to be an important part of the diet until the infant is at least two years old. The several health benefits associated with breastfeeding are driven by the combined action of the nutritional and bioactive components in human milk and the magnitude of the majority of the ascertained biological effects is directly dependent on breastfeeding duration.</p><p>This review briefly summarizes the current knowledge on the composition of human milk and provides an overview on its functional effects on health outcomes, focusing on the latest research results.</p><p> </p>

scholarly journals Guidelines for the design, conduct and reporting of human intervention studies to evaluate the health benefits of foods

2011 ◽  
Vol 106 (S2) ◽  
pp. S3-S15 ◽  
Author(s):  
Robert W. Welch ◽  
Jean-Michel Antoine ◽  
Jean-Louis Berta ◽  
Achim Bub ◽  
Jan de Vries ◽  
...  
Keyword(s):  
Intervention Studies ◽  
Health Benefits ◽  
Human Intervention

scholarly journals Phenolic acids and antioxidant activity of wheat species: a review

2017 ◽  
Vol 63 (3) ◽  
pp. 92-101 ◽  
Author(s):  
Ľudmila Leváková ◽  
Magdaléna Lacko-Bartošová
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Health Benefits ◽  
Plant Secondary Metabolites ◽  
Whole Grain ◽  
Positive Effects ◽  
Lack Of Information ◽  
High Antioxidant Activity ◽  
Vegetables And Fruits

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

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