Cited by 1,030Food composition and propertiesPhytochemicals and Antioxidant ActivitiesNutritional Studies and Diet

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

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Fardet, Anthony·2010·Nutrition Research Reviews

Abstract

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 (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as α-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the ‘whole-grain package’, and the most promising ways for improving the nutritional quality of cereal products are discussed.

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  1. Colonna P, Bule ´on A, Leloup V, et al (1995) Constituants des ce ´re ´ales, des graines, des fruits et de leurs sous- produits (Constituents of grains, seeds, fruits and their by-products). In Nutrition des ruminants domestiques. Ingestionetdigestion(Nutritionofdomesticruminants.Inges- tion and digestion), chapter 3

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Authors
Fardet, A.
Affiliations
Unité de Nutrition Humaine (FR)
Corresponding author
Fardet, Anthony
Venue
Nutrition Research Reviews
Published
2010-06
Volume
23
Issue
1
Pages
65-134
ISSN
  • 0954-4224 (ISSN-L)
  • 1475-2700
OpenAlex
W2167433110
Cited by
1,030
References
1,031
Citations by year
2026: 34 · 2025: 44 · 2024: 54 · 2023: 63 · 2022: 69 · 2021: 77 · 2020: 77 · 2019: 77 · 2018: 68 · 2017: 78 · 2016: 69 · 2015: 82 · 2014: 87 · 2013: 68 · 2012: 45
FWCI
5.39
Type
journal article
Language
en
Open access
Locations
  • Nutrition Research Reviews (publishedVersion)
  • PubMed (publishedVersion)
Funders
Lunds Universitet
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords
whole grain cereals, whole wheat, dietary fiber, magnesium, bioactive compounds, polyphenols, sulfur compounds, lignin, phytic acid, methyl donors, DNA methylation, prebiotics, oligosaccharides, bound phenolic acids, B vitamins, nutrigenomics, obesity, diabetes mellitus, cardiovascular disease, cancer prevention
MeSH terms
Antioxidants, Blood Glucose, Cardiovascular Diseases, Edible Grain, Diabetes Mellitus, Dietary Fiber, Flavonoids, Gastrointestinal Motility, Health Promotion, Humans, Lignin, Neoplasms, Obesity, Phenols, Phytic Acid, Satiation, Sulfur Compounds, Anticarcinogenic Agents, Butyric Acid, Polyphenols

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