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The three wheat fraction (bran, germ and endosperm) with their main bioactive compounds as obtained from Tables 1 and 2. Whole-grain wheat has an heterogeneous struture with bioactive compounds unevenly distributed within its different parts (with permission from Surget & Barron for original image (476) , and adapted from the brochure 'Progress in HEALTHGRAIN 2008', HealthGrain Project, European Community's Sixth Framework Programme, FOOD-CT-2005-514008, 2005-2010). * No published data on the precise locations of policosanol and phytosterols in a specific layer of the wheat bran fraction.
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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
... are wheat, rice and maize, followed by oats, rye, barley, triticale, millet and sorghum. Whole-grain wheat, which is the focus of the present review, is composed of 10 -14 % bran, 2·5-3·0 % germ and 80 -85 % endosperm, depending on the intensity of the milling process. The bioactive compounds are unevenly distributed within these parts ( Fig. 1), and this distribution also varies according to the type of cereal considered. Whole-grain cereals are a rich source of fibre and bioactive compounds. For example, whole-grain wheat contains about 13 % dietary fibre and at least 2 % bioactive compounds other than fibre (Table 1), which accounts for at least 15 % of the whole grain. In ...
Context 2
... different processes for isolating the aleurone layer from wheat bran have been investigated (464 -466) , with the objective of reincorporating it in cereal food recipes. This appears to be a new way of enhancing the nutrition value of cereal products (464,466) . The aleurone layer represents approximately 6 -9 % of the whole-grain wheat (Fig. 1). Some researchers have studied the nutritional quality of aleurone flour, and shown that the aleurone layer is a rich source of bioavailable folate in humans (467) , that it lowers plasma homocysteine (468) , increases SCFA production (469) , reduces colon adenoma in azoxymethane-treated rats (470) , and that it is more digestible (þ ...
Context 3
... bioactive compounds in whole-grain cereals are unevenly distributed (Fig. 1). Some (mainly soluble fibre, Se, some B vitamins, carotenoids and flavonoids) are present in significant quantities in the endosperm, but most are in the bran (especially the aleurone layer) and germ fractions. This fact alone shows the importance of preserving these fractions in cereal products, at least in the most currently consumed ...
Context 4
... content of individual bioactive compounds in whole grain often seems too low for them to have any significant or lasting physiological effects. It is becoming more and more evident that the synergetic action of several bioactive compounds contributes to health protection and/or the maintenance of one physiological function, not just one compound. Fig. 1 and Table 4 illustrate this concept of the 'whole-grain package': thus, obesity/body-weight regu- lation, CVD, type 2 diabetes, cancers, gut, mental/nervous system and skeleton health may be potentially protected by at least, respectively, ten, thirty-four, seventeen, thirty-two, ten, twenty-six and sixteen different bioactive ...
Context 5
... long-term protection against mental or nervous system disorders by consuming whole-grain cereal products therefore deserves to be studied in human subjects, notably because depression ranks among the major causes of mortality and disability with an overall prevalence of 5-8 % (274) . It is also remarkable that at least thirty compounds and/or groups of compounds may participate in antioxidant protection through different mechanisms (Tables 3 and 4), which approximately corresponds to a total of at least 3·9, 13·4 and 6·3 % of the whole-grain wheat, wheat bran and germ fractions (Tables 1 and 2). As most age-related and chronic diseases are associated with increased oxidative stress, the regular consumption of whole-grain cereal products should benefit all of us, but particularly the elderly. ...
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... 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.
... Local brown rice also has a higher fiber content than local white rice. Therefore, brown rice has a longer digestion time and lower glycemic index, [19], [20]. ...
... Indonesian local brown rice 'Sintanur' is a good magnesium source, [18]. Magnesium contributes to the insulin-mediated regulation of glucose absorption and increases insulin sensitivity, [20]. Numerous enzymes in the metabolic cycles need Mg2+ or MgATP as a cofactor throughout the processes. ...
This study aimed to analyze the effect of 'Sintanur' brown rice on Lee's index, fasting blood glucose levels, and HOMA-IR administered to male Sprague Dawley rats. This research was an experimental laboratory study with a post-test-only control group design. The subjects were thirty-five male Sprague Dawley rats divided into five groups. Group 1 consisted of the negative control with a standard diet. Group 2 consisted of the positive control with HFFD-induced obesity for 20 weeks, while groups 3, 4, and 5 were the treatment groups with HFFD-induced obesity for 12 weeks, which were intervened with different dosages of brown rice diet from week 13 to week 20. At week 21, the rats were sacrificed. Fasting blood glucose levels were tested using a glucometer. Fasting serum insulin levels were tested using ELISA. HOMA-IR was calculated using fasting glucose and insulin levels. Serum magnesium levels were tested using Atomic Absorption Spectrophotometry. A non-parametric test of Kruskal-Wallis was used to analyze differences in mean dietary intake, Lee index, fasting blood glucose, and HOMA-IR. As a result, there were significant differences between groups (p<0.05). Spearman correlation test was used to analyze the relationship between the Lee index, fasting blood glucose levels, and HOMA-IR with serum magnesium levels. As a result, there were negative correlations between parameters (r=-0.299; r=-0.393; r=-0.257). Group 5 had the best results in lowering insulin resistance. In conclusion, consuming local 'Sintanur' brown rice decreased the Lee index, fasting blood glucose levels, and HOMA-IR by increasing serum magnesium levels in obese rats. High magnesium intake reduces insulin resistance by correcting the disruption of glucose metabolism and insulin signaling pathways.
... They include numerous compounds such as phenolic acids, coumarins, flavonoids, stilbenes and lignans [9]. According to Carter et al. [10] and Fardet [11], polyphenols exert more beneficial health effects such as antioxidants, anti-inflammatories, antimutagenics and anticarcinogenics. In addition, antioxidants have a large potential in the food production process, since they delay food deterioration, which occurs because of the oxidation, thus enhancing food preservation [12]. ...
... 11Evolution of DPPH antioxidant activity during 6 h of sourdough preparation and breadmaking. Different lowercase letters indicate statistically significant differences within the group of the same wheat variety, while different uppercase letters indicate statistically significan differences between different wheat varieties in all stages individually (flour, different intervals o dough fermentation time and sourdough bread). ...
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmaking and in vitro digestion. Sourdough and yeast-fermented modern wheat breads were used as controls. After 6 h of fermentation, the total titrable acidity of the sourdough increased from 139 to 167%. The wheat variety, type of fermentation and processing affected TPC, antioxidant activity and bioaccessibility. Antioxidant activity and TPC were reduced by dough mixing, increased after sourdough fermentation and slightly decreased or remained the same after baking. Although wheat flour had the highest TPC, the modeling of TPC kinetic revealed that emmer and spelt sourdough exhibited a higher bound phenolics release rate due to the higher acidity, which contributed to increased phenolics solubility. Although wheat bread, both before and after digestion, had the lowest TPC, especially the one prepared with yeast, high TPC bioaccessibilities and antioxidant activities after the digestion suggested that, except phenolics, digestion process improved the release of additional compounds with different bioaccessibility and biological activity. The results of this study proved that the application of sourdough fermentation can increase the potential of ancient wheats in the developing of functional bakery products.
