New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Open accessAbstract
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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There is strong scientific evidence that increased consumption of crops rich in (poly)phenolics and other antioxidant plant secondary metabolites is associated with health benefits, including reduced risk of chronic diseases such as CVD, certain cancers and neurodegenerative diseases.
“Many of these compounds have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies.”
This estimated magnitude of difference would be equivalent to the amount of antioxidants/(poly)phenolics present in one to two of the five portions of fruits and vegetables recommended daily.
“This estimated magnitude of difference would be equivalent to the amount of antioxidants/(poly)phenolics present in one to two of the five portions of fruits and vegetables recommended to be consumed daily and would therefore be significant/meaningful in terms of human nutrition, if information linking these plant secondary metabolites to the health benefits associated with increased fruit,”
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Adherence to Mediterranean Diet and Risk of Cancer: An Updated Systematic Review and Meta-Analysis
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“Increasing fibre intake has been suggested as an initial treatment for IBS, although there are conflicting data on its effectiveness.”
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“In general, the absorbed phenolic compounds are metabolized and conjugated [42].”
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“and pericarp), as well as the aleurone layer, whereas the lowest concentration is found in the inner endosperm [21,22].”
BackgroundDietary Sources and Bioactivities of Melatonin
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“Whole grain Not specified 2–4 ng/g N/A Not specified [86] Purple wheat Not specified 4 ng/g DW 3 HPLC-UV [87] Purple (heat stressed) Not specified 2 ng/g DW 3 HPLC-UV [87]”
BackgroundBioactive phytochemicals in barley
Idehen, E., Tang, Y., & Sang, S. (2016) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2016.08.002 · Cited by 367 · see citing works
“Among the most economically important cereals (wheat, barley, rice, rye, and oat), barley has been reported to have the highest amounts of tocols and phytosterols [39,87,105].”
BackgroundGeneral Health Benefits and Pharmacological Activities of Triticum aestivum L.
Moshawih, S., Juperi, R. N. A. A., Paneerselvam, G. S., Ming, L. C., Liew, K. B., Goh, B. H., Al‐Worafi, Y. M., Choo, C., Thuraisingam, S., Goh, H. P., et al. (2022) · Molecules · doi:10.3390/molecules27061948 · Cited by 348 · see citing works
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“On the other hand, it cannot be excluded that other bioactive components in WG such as resistant starch, betaine, and some minerals might have contributed together with FA (directly or through their microbiota metabolites but in the absence of a prebiotic effect) to ameliorate inflammation (7).”
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Wheat bran-based biorefinery 2: Valorization of products
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Sensory characteristics of wholegrain and bran-rich cereal foods – A review
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“Phenolic compounds often also act as antioxidants in cereal foods, and are thus considered beneficial for health (Fardet, 2010; Bondia-Pons et al., 2009).”
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“Many scientific studies support the observation that consumption of whole grain cereals can protect against diabetes, obesity, constipation, cardiovascular disease, and other lifestyle disorders (Anderson, 2003; Fardet, 2010; McKevith, 2004; Priebe, van Binsbergen, de Vos, & Vonk, 2008).”
BackgroundPlant Protein and Animal Proteins: Do They Differentially Affect Cardiovascular Disease Risk?
Richter, C. K., Skulas-Ray, A. C., Champagne, C. M., & Kris-Etherton, P. M. (2015) · Advances in Nutrition · doi:10.3945/an.115.009654 · Cited by 279 · see citing works
“protease inhibitors), lectins Whole grain cereals (85) Limiting AA: Lys (also low in Ile, Thr, Leu, and His) Unsaturated FAs, primarily oleic acid and LA B vitamins; vitamin E; carotenoids (lutein, zeaxanthin, β-carotene) Dietary fiber, soluble (e.”
BackgroundVanegas, S. M., Meydani, M., Barnett, J. B., Goldin, B., Kane, A., Rasmussen, H., Brown, C., Vangay, P., Knights, D., Jonnalagadda, S., et al. (2017) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.116.146928 · Cited by 277 · see citing works
“However, these beneficial WG constituents are substantially lost during processing to make refined-grain (RG) flour including losses in ferulic acid (93%); selenium (92%); antioxidant activity (89%); phenolic compounds and magnesium (83%); flavonoids, zinc, and vitamin E (79%); zeaxanthin (78%); fiber (58%); and lutei…”
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Nutrition, inflammation and liver-spleen axis
Barrea, L., Somma, C. D., Muscogiuri, G., Tarantino, G., Tenore, G. C., Orio, F., Colao, A., & Savastano, S. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1353479 · Cited by 304 · see citing works
“(Fardet 2010); additionally, a recent exhaustive meta-analysis including 14 RCTs showed that intervention with dietary fiber or fiber-rich food, compared with control, produced a slight, but significant reduction of 0.”
BackgroundWheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use
Brouns, F. J. P. H., Hémery, Y., Price, R. K., & Anson, N. M. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.589540 · Cited by 263 · see citing works
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BackgroundWheat ( Triticum aestivum L .) Bran in Bread Making: A Critical Review
Hemdane, S., Jacobs, P. J., Dornez, E., Verspreet, J., Delcour, J. A., & Courtin, C. M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12176 · Cited by 266 · see citing works
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“For example, conversion of whole wheat to white flour can result in up to 86% loss of iron, zinc, copper, magnesium and selenium (Miller 1996; Fardet 2010).”
BackgroundImproving cereal grain carbohydrates for diet and health
Lafiandra, D., Riccardi, G., & Shewry, P. R. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.01.001 · Cited by 240 · see citing works
Zinc nutrition in wheat-based cropping systems
Rehman, A., Farooq, M., Öztürk, L., Asif, M. J., & Siddique, K. H. M. (2017) · Plant and Soil · doi:10.1007/s11104-017-3507-3 · Cited by 237 · see citing works
“The phytic acid concentration in wheat grains varies greatly depending on the milling fraction, with bran having the largest and endosperm (i.e. processed white flour) the smallest share (Fardet, 2010).”
BackgroundFardet, A., & Rock, E. (2014) · Advances in Nutrition · doi:10.3945/an.114.006122 · Cited by 238 · see citing works
“rapid ferulic acid) result in significantly different health impacts (72).”
BackgroundInfluentialSelf-citationWhole Grains and Pulses: A Comparison of the Nutritional and Health Benefits
Rebello, C. J., Greenway, F. L., & Finley, J. W. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf500932z · Cited by 230 · see citing works
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Self-citationPlant Cell Walls: Impact on Nutrient Bioaccessibility and Digestibility
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Whole Grain Intake and Mortality From All Causes, Cardiovascular Disease, and Cancer
Zong, G., Gao, A., Hu, F. B., & Sun, Q. (2016) · Circulation · doi:10.1161/circulationaha.115.021101 · Cited by 217 · see citing works
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Whole cereal grains and potential health effects: Involvement of the gut microbiota
Gong, L., Cao, W., Chi, H., Wang, J., Zhang, H., Liu, J., & Sun, B. (2017) · Food Research International · doi:10.1016/j.foodres.2017.10.025 · Cited by 204 · see citing works
The Dietary Intake of Wheat and other Cereal Grains and Their Role in Inflammation
de Punder, K., & Pruimboom, L. (2013) · Nutrients · doi:10.3390/nu5030771 · Cited by 204 · see citing works
“It should be noted that whole grains contain phytochemicals, like polyphenols, that can exert anti-inflammatory effects which could possibly offset any potentially pro-inflammatory effects of gluten and lectins [73].”
BackgroundImmune Modulation by Different Types of β2→1-Fructans Is Toll-Like Receptor Dependent
Vogt, L., Ramasamy, U. S., Meyer, D., Pullens, G., Venema, K., Faas, M. M., Schols, H. A., & de Vos, P. (2013) · PLoS ONE · doi:10.1371/journal.pone.0068367 · Cited by 200 · see citing works
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Dietary fiber and satiety: the effects of oats on satiety
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Dietary fibre basics: Health, nutrition, analysis, and applications
Li, Y. O., & Komarek, A. R. (2017) · Food Quality and Safety · doi:10.1093/fqs/fyx007 · Cited by 188 · see citing works
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“Moreover, some of the nonfiber components, sometimes referred to as co-passengers, also may have biological activity (Fardet, 2010; X. Liu, Le Bourvellec, et al., 2020).”
BackgroundThe impact of dietary macronutrient intake on cognitive function and the brain
Muth, A.-K., & Park, S. Q. (2021) · Clinical Nutrition · doi:10.1016/j.clnu.2021.04.043 · Cited by 197 · see citing works
Knudsen, K. E. B. (2015) · Advances in Nutrition · doi:10.3945/an.114.007450 · Cited by 185 · see citing works
“~58% of DF, in particular its insoluble components (3).”
BackgroundInfluentialMannino, G., Pernici, C., Serio, G., Gentile, C., & Bertea, C. M. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22189996 · Cited by 189 · see citing works
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“In contrast to refined grain products comprising mainly the endosperm, whole-grain foods are rich in a number of vitamins, minerals, dietary fibers, and phytochemicals, which are proposed to be responsible for the healthpromoting effects (7,8).”
BackgroundBuyken, A. E., Goletzke, J., Joslowski, G., Felbick, A., Cheng, G., Herder, C., & Brand-Miller, J. C. (2014) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.113.074252 · Cited by 180 · see citing works
“Dietary fiber intake is considered to reduce chronic inflammation by decreasing lipid oxidation (7) and beneficially interacting with gut microflora via regulatory influences of short-chain fatty acids produced from colonic fermentation of fiber (8).”
BackgroundAnti-hypertensive Effect of Cereal Antioxidant Ferulic Acid and Its Mechanism of Action
Alam, M. A. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00121 · Cited by 178 · see citing works
“Consumption of cereals, fruits, and vegetables are beneficial to prevent cancer, diabetes and cardiovascular diseases (8, 9).”
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The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes
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“Phytosterols (mg/100g) [48,74] 57 – 98 phytochemical values refer to uncooked wholegrains.”
BackgroundInfluentialInositols in Insulin Signaling and Glucose Metabolism
Bevilacqua, A., & Bizzarri, M. (2018) · International Journal of Endocrinology · doi:10.1155/2018/1968450 · Cited by 167 · see citing works
“…and cancer [3], the e ff ect of high-fi ber diets is usually ascribed to the presence of whole-grain cereal products and of a plethora of phytochemicals, which display an astonishing range of di ff erent biochemical-pharmacological e ff ects, well documented in in vitro and in vivo studies [4].”
BackgroundGerminated grains: a superior whole grain functional food?
Nelson, K., Stojanovska, L., Vasiljevic, T., & Mathai, M. L. (2013) · Canadian Journal of Physiology and Pharmacology · doi:10.1139/cjpp-2012-0351 · Cited by 167 · see citing works
Recent findings on certain bioactive components in whole grain wheat and rye
Andersson, A. A. M., Dimberg, L. H., Åman, P., & Landberg, R. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.01.003 · Cited by 162 · see citing works
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
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“Nevertheless, the precise effects of phenolic acids are still under debate because of the complexity of studying their biological effects [2,56].”
BackgroundUnderstanding whole‐wheat flour and its effect in breads: A review
Gómez, M., Gutkoski, L. C., & Bravo‐Núñez, Á. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12625 · Cited by 154 · see citing works
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
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“This state has been linked to the development of a number of diseases including cancers, cardiovascular diseases, hypertension, inflammation, and diabetes [3,67,68].”
BackgroundInfluentialSözer, N., Cicerelli, L., Heiniö, R., & Poutanen, K. S. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.01.022 · Cited by 152 · see citing works
Pekkinen, J., Rosa‐Sibakov, N., Savolainen, O.-I., Keski‐Rahkonen, P., Mykkänen, H. M., Poutanen, K. S., Micard, V., & Hanhineva, K. (2014) · Nutrition & Metabolism · doi:10.1186/1743-7075-11-1 · Cited by 152 · see citing works
“These phenolic compounds have been suggested to play a role in the beneficial health effects of diets rich in whole grain wheat [2].”
BackgroundGaesser, G. A. (2020) · Nutrients · doi:10.3390/nu12123756 · Cited by 157 · see citing works
Wheat bran, as the resource of dietary fiber: a review
Cheng, W., Sun, Y., Fan, M., Li, Y., Wang, L., & Qian, H. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1913399 · Cited by 151 · see citing works
“According to the articles (Fardet 2010), the relationship between dietary fiber and human health is shown in Figure 1.”
BackgroundReicks, M. M., Jonnalagadda, S. S., Albertson, A. M., & Joshi, N. A. (2014) · Nutrition Research · doi:10.1016/j.nutres.2014.01.002 · Cited by 144 · see citing works
“vitamins, minerals, trace elements, polyphenols, alkylresorcinols, and carotenoids [4-7].”
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“It is possible that these compounds are the major contributors in inflammation modulation instead of cereal fiber (51).”
BackgroundConsensus Statement Immunonutrition and Exercise.
Bermon, S., Castell, L. M., Calder, P. C., BISHOP, N. C., Blomstrand, E., Mooren, F. C., Krüger, K., Kavazis, A. N., Quindry, J. C., Senchina, D. S., et al. (2017) · PubMed · Cited by 138 · see citing works
Whole grain foods and health – a Scandinavian perspective
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“The mechanisms for this protective associations between intake of whole grain foods and reduced risk of certain chronic diseases are diverse and to a large extent unknown (17, 9).”
BackgroundFloegel, A., von Ruesten, A., Drogan, D., Schulze, M. B., Prehn, C. P., Adamski, J., Pischon, T., & Boeing, H. (2013) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2013.147 · Cited by 132 · see citing works
Ferruzzi, M. G., Jonnalagadda, S. S., Liu, S., Marquart, L. F., McKeown, N. M., Reicks, M. M., Riccardi, G., Seal, C. J., Slavin, J. L., Thielecke, F., et al. (2014) · Advances in Nutrition · doi:10.3945/an.113.005223 · Cited by 131 · see citing works
“Although fiber is the most extensively studied, it is only one of a complex array of beneficial bioactive components, including vitamins, minerals, dietary fiber, lignans, b-glucan, inulin, and phenolic and polyphenolic constituents, phytosterols, and sphingolipids that are found in much greater amounts in whole grain…”
BackgroundCharacterization of the Degree of Food Processing in Relation With Its Health Potential and Effects
Fardet, A. (2018) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2018.02.002 · Cited by 145 · see citing works
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Wheat Bran Proteins: A Review of Their Uses and Potential
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“However, more complex hypotheses can be developed in light of new discoveries and as the list of bioactive components increases.(26)”
BackgroundAlternative Dietary Fiber Sources in Companion Animal Nutrition
de Godoy, M. R. C., Kerr, K. R., & Fahey, G. C., Jr. (2013) · Nutrients · doi:10.3390/nu5083099 · Cited by 127 · see citing works
The Impact of Cereal Grain Composition on the Health and Disease Outcomes
Garutti, M., Nevola, G., Mazzeo, R., Cucciniello, L., Totaro, F., Bertuzzi, C. A., Caccialanza, R., Pedrazzoli, P., & Puglisi, F. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.888974 · Cited by 136 · see citing works
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“The health-protective mechanisms of whole grains are complex and are likely due to the interaction between fiber, minerals, antioxidants, and bioactive compounds (32).”
BackgroundSugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar
Valli, V., Gómez‐Caravaca, A. M., Nunzio, M. D., Danesi, F., Caboni, M. F., & Bordoni, A. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf304416d · Cited by 122 · see citing works
Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019) · Heliyon · doi:10.1016/j.heliyon.2019.e02479 · Cited by 122 · see citing works
Functional foods in pet nutrition: Focus on dogs and cats.
di Cerbo, A., Morales-Medina, J., Palmieri, B., Pezzuto, F., Cocco, R., Flores, G., & Iannitti, T. (2017) · Research in Veterinary Science · doi:10.1016/j.rvsc.2017.03.020 · Cited by 105 · see citing works
How can technology help to deliver more of grain in cereal foods for a healthy diet?
Poutanen, K. S., Sözer, N., & Valle, G. D. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.01.009 · Cited by 118 · see citing works
Marventano, S., Vetrani, C., Vitale, M., Godos, J., Riccardi, G., & Grosso, G. (2017) · Nutrients · doi:10.3390/nu9070769 · Cited by 116 · see citing works
“, vitamins and minerals), have to be considered [11].”
BackgroundProcessing of oat: the impact on oat's cholesterol lowering effect
Grundy, M. M.-L., Fardet, A., Tosh, S. M., Rich, G. T., & Wilde, P. J. (2018) · Food & Function · doi:10.1039/c7fo02006f · Cited by 118 · see citing works
Self-citationWhole grain intake in relation to body weight: From epidemiological evidence to clinical trials
Giacco, R., Pepa, G. D., Luongo, D., & Riccardi, G. (2011) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2011.07.003 · Cited by 115 · see citing works
“There is a wealth of very different mechanisms underlying the potential role of whole grain cereals on body weight regulation [24] (Fig.”
BackgroundVogt, L. M., Meyer, D., Pullens, G., Faas, M. M., Venema, K., Ramasamy, U. S., Schols, H. A., & de Vos, P. (2014) · Journal of Nutrition · doi:10.3945/jn.114.191643 · Cited by 114 · see citing works
Rosa‐Sibakov, N., Poutanen, K. S., & Micard, V. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.10.003 · Cited by 113 · see citing works
Hithamani, G., & Srinivasan, K. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf503450u · Cited by 113 · see citing works
Intra-individual variation of plasma trimethylamine-N-oxide (TMAO), betaine and choline over 1 year
Kühn, T., Rohrmann, S., Sookthai, D., Johnson, T., Katzke, V., Kaaks, R., von Eckardstein, A., & Müller, D. (2017) · Clinical Chemistry and Laboratory Medicine (CCLM) · doi:10.1515/cclm-2016-0374 · Cited by 110 · see citing works
“The finding of higher levels of TMAO and lower levels of betaine and choline in users of prebiotics in the present study was unexpected and in contrast to previous studies [34, 35].”
ResultDinicola, S., Minini, M., Unfer, V., Verna, R., Cucina, A., & Bizzarri, M. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18102187 · Cited by 111 · see citing works
“Indeed, several physiological functions and acknowledged health benefits have been documented by both in vitro and in vivo studies [7].”
BackgroundGluten-Free Diet: Imprudent Dietary Advice for the General Population?
Gaesser, G. A., & Angadi, S. S. (2012) · Journal of the Academy of Nutrition and Dietetics · doi:10.1016/j.jand.2012.06.009 · Cited by 112 · see citing works
Bermúdez-Brito, M., Sahasrabudhe, N. M., Rösch, C., Schols, H. A., Faas, M. M., & de Vos, P. (2015) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201400811 · Cited by 109 · see citing works
Hullings, A. G., Sinha, R. R., Liao, L. M., Freedman, N. D., Graubard, B. I., & Loftfield, E. (2020) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqaa161 · Cited by 109 · see citing works
“Whole grains contain numerous micronutrients and bioactive components such as B vitamins, minerals, phenols, antioxidants, and phytoestrogens, which may protect against CRC (29, 30).”
BackgroundBalakrishnan, R., Azam, S., Cho, D.-Y., Su-Kim, I., & Choi, D. (2021) · Oxidative Medicine and Cellular Longevity · doi:10.1155/2021/6680935 · Cited by 116 · see citing works
“Recent reports revealed that consumption of vegetables, fruits, and cereals is beneficial in the prevention of diabetes, cancer, obesity, cardiovascular disease, AD, and PD [129, 223, 224].”
BackgroundOishi, K., Yamamoto, S., Itoh, N., Nakao, R., Yasumoto, Y., Tanaka, K., Kikuchi, Y., Fukudome, S.-I., Okita, K., & Takano‐Ishikawa, Y. (2014) · Journal of Nutrition · doi:10.3945/jn.114.202754 · Cited by 107 · see citing works
“However, the nature of the positive physiologic effects exerted by whole-grain products remains unresolved because of the massive numbers of implicated phytochemicals and their potential biological effects (8).”
Background
- Authors
- Fardet, A.
- Affiliations
- Unité de Nutrition Humaine (FR)
- Corresponding author
- Fardet, Anthony
- ORCID
- Fardet, Anthony
- Venue
- Nutrition Research Reviews
- Publisher
- Cambridge University Press (CUP)
- 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
- bronze
- doi.org
- 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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