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Current accepted mechanisms for how whole grain protects against major chronic diseases (modified with permission from Professor I. Bjö rck (University of Lund, Sweden); see the HealthGrain brochure for original diagram: 'Progress in HEALTHGRAIN 2008', a project from the European Community's Sixth Framework Programme, FOOD-CT-2005-514008, 2005-2010; see Poutanen et al. (478) for more details about the Project). GI, glycaemic index; II, insulinaemic index.
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Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (bet...
Contexts in source publication
Context 1
... plant-based foods, whole-grain cereals, together with legumes, nuts and seeds, are one of the best sources of Mg: whole-grain wheat contains 104 mg Mg/100 g, wheat bran 515 mg, and wheat germ 245 mg ( Table 2). The high Mg content of whole-grain cereals may explain its favourable impact on insulin sensitivity and diabetes risk (Fig. 2) (156) , diabetes being otherwise frequently associated with Mg deficiency (157) . Mg can increase insulin secretion and the rate of glucose clearance from the blood in humans (158,159) . This was also proposed to explain the lower insulin response in obese and overweight adults following the consumption of a whole-grain-based diet as ...
Context 2
... proposed mechanisms by which whole-grain cereals may protect the body are shown in Fig. 2. The most important ones are the preservation of food structure, fibre fermentation in the colon, the hypoglycaemic and hypoinsulinaemic, antioxidant, anti-inflammatory and anti- carcinogenic properties of several bioactive compounds, improved insulin sensitivity by Mg and reduced hyperho- mocysteinaemia by betaine, a significant CVD ...
Context 3
... (Table 3) (225,226) . The nutritional role of folates (vitamin B 9 ) is also well recognised, particularly in the prevention of neural tube defects and CVD (Table 3). What is more surprising is that their contribution to the health benefits of whole-grain cereals, particularly wheat bran and wheat germ, has not been recognised until very recently (Fig. 2) (136,227) . Whole-grain wheat, wheat bran and wheat germ, respectively, contain about 0·28, 1·04 and 1·09 % betaine and choline and about 51, 231 and 420 mg folates/100 g (Tables 1 and 2). However, whole-grain cereals are not very good sources of folates as compared with legumes or vegetables, notably when based on a 100 kcal (420 kJ) ...
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... The unprocessed kernels provide a good amount of fiber and a wide-ranging variety of phytochemicals, such as vitamin C, vitamin E (tocopherols and tocotrienols), carotenoids, phenolic acids and flavonoids. These compounds provide various biological preventive activities: antioxidant, antimicrobial, anti-inflammatory and anticancer [2,3]. ...
Whole wheat is an exceptional source of phenolic compounds representing a promising phytochemical class to prevent diet
related chronic diseases thanks to its antioxidant activities. The present work reports the phenolic profle, the antioxidant
capacity, the antimicrobial activity and the efect on Lactobacillus brevis growth of eight whole fours obtained from four
ancient and modern wheat genotypes of Italian Triticum genus. Total phenolic content (TPC) and total favonoid content
(TFC) were quantifed, and antioxidant activities were assessed using oxygen radical absorbance capacity (ORAC) and
2,2-diphenyl-1-picrylhydrazyl (DPPH) in vitro tests. HPLC-DAD/FLD was used to detect the presence of phenolic com
pounds. Moreover, antimicrobial activity of whole four extracts against some potentially pathogenic Gram negative and Gram
positive bacteria and the efect of extracts on Lactobacillus brevis growth were assessed. Results showed quantitative difer
ences (p <0.05) in antioxidant activities, total phenolic content and concentrations of fve phenolic acids (resorcinol, tyrosol,
cafeic acid, syringic acid and ferulic acid) among the wheat genotypes. Pathogenic bacteria were signifcantly negatively
afected by wheat extracts while the growth of L. brevis was stimulated. The principal component analysis (PCA) confrmed
that the phenolic profle and the antioxidant activities were infuenced by the genotypic characteristics of studied varieties,
suggesting that the ancient Saragolla stand out for the most interesting phenolic profle. Overall, this research emphasizes
how ancient and modern Italian Triticum spp. grains must be investigated to select the grains richer in bioactive compounds.
... Cereal-based foods have a rich nutritional profile and are associated with a healthy diet [1,2]. Whole-grain sourdough bread with higher concentration of fibre, biogenic compounds, vitamins, minerals, and reduced levels of anti-nutritional factors and lower postprandial glycaemic response is associated with a reduced risk of non-communicable diseases [3][4][5][6]. ...
... Whole-grain sourdough bread with higher concentration of fibre, biogenic compounds, vitamins, minerals, and reduced levels of anti-nutritional factors and lower postprandial glycaemic response is associated with a reduced risk of non-communicable diseases [3][4][5][6]. Moreover, bread and other cereal-based foods have a rich nutritional profile and are associated with a healthy diet [1,2] and are a convenient staple food, widely consumed across the globe [3][4][5]. While a piece of general dietary advice is to increase the consumption of whole-grain products [6], their intake by individuals with irritable bowel syndrome (IBS) is restricted due to the high content of FODMAPs (fermentable oligo-, di-, monosaccharides, and polyols), namely, fructans and, to a lesser degree, galactooligosaccharides (GOS), polyols, and fructose in excess of glucose [7][8][9]. ...
... Daily backslopping was performed (1:4.5:4.5 ratio of sourdough:flour:water). For the isolation, 1 g of sourdough was homogenised with 9 mL of sterile 1 4 strength Ringer's solution and solid-glass beads (~2 mm), followed by further decimal dilutions using 9 mL of Ringer's. The appropriate dilutions were plated on MRS5 agar and incubated in anaerobic conditions. ...
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.
... Recent studies that have investigated the health benefits of functional products in wheat have shown the importance of introducing phytochemicals with a high nutraceutical potential using different varieties and ecotypes. Thus, there is renewed interest in the ancient genetic resources of wheat, specifically those with high nutraceutical properties (Dinelli et al. 2007(Dinelli et al. , 2011Adom et al. 2003;Heimler et al. 2010;Behall et al. 2006;Fardet 2010;He et al. 2010). Phenolic compounds have emerged as health-promoting phytochemicals in wheat grains and have gained attention owing to their high antioxidant capacity and can protect against various degenerative diseases (Heimler et al. 2010;Laddomada et al. 2015). ...
Wheat is the second most significant staple food grain crop after rice; however, its grains mostly contain suboptimal levels of provitamins, proteins, and essential micronutrients, including zinc, iron, selenium, and iodine. However, during processing, wheat flour is enriched or fortified with several required nutrients. The most reasonable, long-lasting, and viable solution for this problem is biofortification that can be performed through either agronomic approaches, breeding efforts, or transgenic techniques. Agronomic fertilization techniques for wheat biofortification include basal application, foliar spray, and seed priming with the appropriate nutrient sources. Recently, various potent bacterial strains have been used, and these techniques can be used in combination with agronomic and genetic techniques to significantly enhance the density of the nutrients that require to be supplemented in wheat grains. Compared to agronomic approaches, breading techniques are more sustainable and include conventional and marker-assisted breeding. Transgenic approaches for micronutrient biofortification of wheat include modulation of the gene expression of transporters to improve the absorption rate and assimilation capability of the wheat plant while lowering antinutrient content. In this chapter, along with the possible techniques of biofortification, we discuss the mode of uptake and deposition of the desired nutrients in the grain at molecular and physiological levels. We discuss the possible wheat genomic obstacles that hinder wheat biofortification as well as the economic and social challenges for the release of biofortified wheat.
... Oat grains are known for their high level of calcium, β-glucan soluble fiber (Andon and Anderson 2008;Jenkins et al. 2002;Abascal 2001a, 2001b), and highquality oil and protein content (Fardet 2010;Peterson 2001). Furthermore, they are rich in antioxidants as well as antiinflammatory and antiatherogenic compounds (Daou and Zhang 2012). ...
Here, we compared the polymorphism among 13 Avena species revealed by the iPBS markers and soluble carbohydrate profiles in seeds. The application of seven iPBS markers generated 83 bands, out of which 20.5% were polymorphic. No species-specific bands were scored. Shannon's information index (I) and expected heterozygosity (H e) revealed low genetic diversity, with the highest values observed for A. nuda (I = 0.099; He = 0.068). UPGMA clustering of studied Avena accessions and PCoA results showed that the polyploidy level is the main grouping criterion. High-resolution gas chromatography revealed that the studied Avena accessions share the same composition of soluble carbohydrates, but significant differences in the content of total (5.30-22.38 mg g −1 of dry weight) and particular sugars among studied samples were observed. Sucrose appeared as the most abundant sugar (mean 61.52% of total soluble carbohydrates), followed by raffinose family oligosac-charides (31.23%), myo-inositol and its galactosides (6.16%), and monosaccharides (1.09%). The pattern of interspecific variation in soluble carbohydrates, showed by PCA, was convergent to that revealed by iPBS markers. Thus, both methods appeared as a source of valuable data useful in the characterization of Avena resources or in the discussion on the evolution of this genus.
... There are between 59 and 64 types of corn in the Mexican territory. Cornstarch isolate is the most widely used ingredient [15]. The type of corn and its subspecies depend on the amount and type of starch in the grain [16]. ...
Overweight and obesity are present in about three-quarters of the adult population in Mexico. The inflammatory mechanisms subjacent to visceral white adipose tissue are accountable for the initiation and development of cardiometabolic alterations, including type 2 diabetes. Lifestyle changes are pillars within its therapeutics and, thus, current dietary modifications should include not only hypocaloric prescriptions with balanced macronutrient intake, preferably by increasing the amount of whole grains, fruits, vegetables, nuts and legumes, but in concomitance, bioactive substances, such as anthocyanins, have been correlated with lower incidence of this disease.
... The soluble fiber mostly contains the oligosaccharides like pectins, stachyose, verbascose, and raffinose, on the other hand, the insoluble fibers include lignin, cellulose, and hemicellulose (Frias et al., 2017;Maphosa & Jideani, 2017;Van Horn, 1997). Fibers are involved in reducing the risk factors of many diseases like being overweight, cardiovascular diseases, diabetes, and some forms of cancer (Fardet, 2010;Slavin et al., 2009). The soluble fiber is fermented in the stomach and produces short-chain fatty acid, which maintains the body's cholesterol level, the density of lipoprotein, and insulin concentration in the blood (Glore et al., 1994;Maphosa & Jideani, 2017;McCrory et al., 2010). ...
Asian fermented legumes, pulses, and oil seed-based products
... The high amount of fiber content of Moringa Leaf Powder also contributed to increment of fiber content. Similar results were reported by Gonzalez et al., (2014) [13] , Fardet (2010) [11] and Lamothe et al. (2015) [16] as quinoa is an excellent source of dietary fiber, comprising about 2.6%-10% of the total weight of the grain. Gluten content reduced from 7.2% to 0% in V1 (containing 0g Quinoa) to V6 (containing 100g Quinoa) as the quinoa flour increased. ...
The use of nutritious food grains or other raw materials into traditional food products is highly appreciable in the field of food science and technology. Quinoa is considered as a nutritious gluten-free grain with rising demand worldwide, while Moringa leaves has been recognized as a source of various nutritional and medicinal benefits. This paper elaborates on the properties of 'low gluten vermicelli' fortified with quinoa and moringa leaf powder. Based on the results of all the experiments, the usage of quinoa was suitable up to 60% for preparation of palatable, nutritional and low gluten vermicelli. While additional 1g powdered moringa leaves per 100g of quinoa and refined wheat flour mixture played an important role in enhancing nutritional values of the prepared vermicelli. The developed vermicelli was superior in nutritional quality compared to refined wheat flour vermicelli as it was higher in terms of protein, fiber, Ca and Fe. It provides a better, healthy and convenient alternative to the consumers especially celiac patients as gluten content decreased from 7.21% (in 100% refined wheat flour combination) to 2.8% in combination which contained 60% quinoa and 40% refined wheat flour.
... In contrast, different research showed phenolic compounds have antioxidant effects (Gry et al., 2007) due to the power of free radical removing and metal-chelation activities. The γ-oryzanol in rice; alkyl resorcinol in rye; β-glucans in oats and barley; and avenanthramide, avenacosides, and saponins in oats (Fardet, 2010) have beneficial health roles for humans. Recently, anthocyanins in colored cereal grains (black, purple, blue, pink, red, and brown) have been claimed to provide oxidation, anticancer, glycaemic and body-weight regulation, neuroprotection, renal protection, hypolipidemia, hepatoprotection, and antiageing activities (Zhu, 2018). ...
... Refined cereals consist mainly of the endosperm. A high proportion of dietary value, vitamins, minerals, and phytochemicals located in the outermost layers and skin are lost during processing, milling, and refining (Fardet, 2010); for example, a loss in phenolic compounds has been observed after the milling of maize (Butts-Wilmsmeyer et al., 2018). Various phenolic compounds, flavonoids, carotenoids, tocopherols, sterols, minerals, and antinutrients are lost during the processing of different cereals (Oghbaei and Prakash, 2013). ...
... while the level of flavonoids increased to 102.0 mg/100g in germinated barley, the mean value of total flavonoids was 54.38 mg/100g in barley. According to several studies, flavonoids show antioxidant, anti-carcinogenic, anti-allergic, antiinflammatory, anti-carcinogenic, and gastric-protective properties (Harborne and Williams, 2000;Yao et al. 2004;Fardet, 2010). ...
... As an attempt to improve inflammation-related health problems using natural materials, many crops, medicinal and wild edible plants were evaluated for their anti-inflammatory and anti-oxidative properties and potential of anti-inflammatory functional foods [32]. In the literature, miscellaneous cereal grains are among the more promising sources that can be applicable as functional foods effective in ameliorating metabolic syndromes [7,8,16]. As an anti-inflammatory phytochemical component in Njavara rice, a flavonolignan compound, tricin 4′-O-(threo-β-guaiacylglyceryl) ether appears to down-regulate the expression levels of iNOS and cyclooxygenase-1 (COX-2) in LPS-stimulated RAW264.7 cells [18]. ...
To investigate the anti-inflammatory activity of the grains of sorghum, three Sorghum bicolor (L.) Moench variants (Hwanggeumchal, Huinchal, and Chal) being cultivated in Korea, the 80% ethanol (EtOH) extracts of individual sorghum grains were compared for their inhibitory activity against nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW264.7 murine macrophage cell line. Among them, the EtOH extract of sorghum Hwanggeumchal grains could exert the highest in-hibitory effect on the LPS-induced NO production. However, under these conditions, the viability of RAW264.7 cells was not affected. When the EtOH extract of sorghum Hwanggeumchal grains was sequentially fractionated with n-hexane, methylene chloride (MC), ethyl acetate (EtOAc), and n-buta-nol, the anti-NO production activity was predominantly detected in both MC and EtOAc fractions. In particular, treatment with the MC fraction reduced dose-dependently the expression levels of iNOS, COX-2 and pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) in LPS-stimulated RAW264.7 cells. Simultaneously, the MC fraction could prevent LPS-induced activating phosphorylation of p38 mi-togen-activated protein kinase (MAPK), c-Jun N-terminal kinase (JNK) and extracellular signal-regulated kinase (ERK). HPLC analysis of the MC fraction showed gentisic acid and naringenin as the major phenolic components. Both gentisic acid and naringenin commonly exhibited a potent inhibitory activity against LPS-induced NO production in RAW264.7 cells. Together, these results provide the evidence of the inhibitory activity of Hwanggeumchal grains on LPS-induce inflammatory responses in RAW264.7 murine macrophage cells and also suggest that sorghum grains possess beneficial health effects which can be applicable in development of the grain-based functional foods.
