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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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“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.”
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“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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“The first example is the protectiveness of whole grain–based products (37, 38).”
Self-citationFinger millet bioactive compounds, bioaccessibility, and potential health effects - a review
Udeh, H. O., Duodu, K. G., & Jideani, A. I. O. (2017) · Czech Journal of Food Sciences · doi:10.17221/206/2016-cjfs · Cited by 72
“Dietary fibre (DF) is a multi-component mixture of plant origin and forms the main food constituent that influences the rate and extent to which blood glucose increases after ingestion of a carbohydrate or analogous carbohydrate food (AACC 2001; Fardet 2010).”
BackgroundToxic and Essential Elements in Rice and Other Grains from the United States and Other Countries
TatahMentan, M., Nyachoti, S., Scott, L. C., Phan, N., Okwori, O.-F., Felemban, N., & Godebo, T. R. (2020) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph17218128 · Cited by 72
“Rice is a commonly consumed cereal throughout the world [29].”
BackgroundArsenic and Heavy Metal (Cadmium, Lead, Mercury and Nickel) Contamination in Plant-Based Foods
Hussain, S., Rengel, Z., Qaswar, M., Amir, M., & Zafar-ul-Hye, M. (2019) · Springer eBooks · doi:10.1007/978-3-030-03344-6_20 · Cited by 76
Chen, Z., Mense, A. L., Brewer, L. R., & Shi, Y. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13366 · Cited by 71
Antioxidant Potential of Cookies Formulated with Date Seed Powder
Najjar, Z., Kizhakkayil, J., Shakoor, H. I., Platat, C., Stathopoulos, C. E., & Ranasinghe, M. (2022) · Foods · doi:10.3390/foods11030448 · Cited by 75
“The use of refined flour results in products lacking the nutritive value of grain in terms of dietary fibres and phytochemicals [18,19].”
BackgroundPast and future of cereal grains as food for health
Poutanen, K. S. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.02.003 · Cited by 69
Interplay between Lignans and Gut Microbiota: Nutritional, Functional and Methodological Aspects
Baldi, S., Asensi, M. T., Pallecchi, M., Sofi, F., Bartolucci, G., & Amedei, A. (2023) · Molecules · doi:10.3390/molecules28010343 · Cited by 69
Whole Grains: Definition, Dietary Recommendations, and Health Benefits
Slavin, J. L., Tucker, M., Harriman, C., & Jonnalagadda, S. S. (2013) · Cereal Foods World · doi:10.1094/cfw-58-4-0191 · Cited by 69
Impact of native form oat β-glucan on starch digestion and postprandial glycemia
Zhang, J., Luo, K., & Zhang, G. (2016) · Journal of Cereal Science · doi:10.1016/j.jcs.2016.11.013 · Cited by 69
Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
Andersson, A. A. M., Andersson, R., Jonsäll, A., Andersson, J., & Fredriksson, H. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13741 · Cited by 71
Arte, E., Huang, X., Nordlund, E., & Katina, K. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.03.020 · Cited by 69
“Furthermore, the phytic acid concentrated in the bran layer of wheat (up to 6% of the bran weight) forms complexes with the storage protein inside the cells and thus, also limiting the bran protein solubility and bioavailability (Fardet, 2010; Regvar et al., 2011).”
BackgroundProvenza, F. D., Meuret, M., & Gregorini, P. (2015) · Appetite · doi:10.1016/j.appet.2015.08.004 · Cited by 72
“As with herbivores, primary compounds and secondary compounds in different foods likely contribute to satiation and satiety in humans beyond the effects energy, water, and fiber (Fardet, 2010).”
BackgroundWhole grain in manufactured foods: Current use, challenges and the way forward
Schaffer-Lequart, C., Lehmann, U., Ross, A. B., Roger, O., Eldridge, A. L., Ananta, E., Bietry, M.-F., King, L. R., Moroni, A. V., Srichuwong, S., et al. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.781012 · Cited by 68
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
Bagdi, A., Tóth, B., Lorincz, R., Szendi, S., Gere, A., Kókai, Z., Sípos, L., & Tömösközi, S. (2015) · LWT · doi:10.1016/j.lwt.2015.08.073 · Cited by 68
McKeown, N. M., Jacques, P. F., Seal, C. J., de Vries, J., Jonnalagadda, S. S., Clemens, R., Webb, D., Murphy, L. A., van Klinken, J., Topping, D. L., et al. (2013) · Journal of Nutrition · doi:10.3945/jn.112.172536 · Cited by 67
“Studying the effects of bioactive compounds in whole grains on gene expression, protein synthesis, and metabolites could make it possible to better characterize the metabolic pathways affected by consumption of whole grains (74).”
InfluentialSharma, S., Khare, P., Kumar, A., Chunduri, V., Kumar, A., Kapoor, P., Mangal, P., Kondepudi, K. K., Bishnoi, M., & Garg, M. (2020) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201900999 · Cited by 66
Sofi, F., Whittaker, A., Cesari, F., Gori, A. M., Fiorillo, C., Becatti, M., Marotti, I., Dinelli, G., Casini, A., Abbate, R., et al. (2013) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2012.206 · Cited by 67
Satheesh, N. K., & Fanta, S. W. (2018) · Cogent Food & Agriculture · doi:10.1080/23311932.2018.1546942 · Cited by 68
“appreciated whole grains foods as the source of nutrition (Fardet, 2010; Slavin, 2003).”
BackgroundFardet, A. (2015) · Food & Function · doi:10.1039/c4fo00477a · Cited by 66
Self-citationDietary Patterns, Carbohydrates, and Age-Related Eye Diseases
Francisco, S. G., Smith, K., Aragonès, G., Whitcomb, E. A., Weinberg, J., Wang, X., Bejarano, E., Taylor, A., & Rowan, S. (2020) · Nutrients · doi:10.3390/nu12092862 · Cited by 73
Moazzami, A. A., Zhang, J., Kamal‐Eldin, A., Åman, P., Hallmans, G., Johansson, J., & Andersson, S.-O. (2011) · Journal of Nutrition · doi:10.3945/jn.111.148239 · Cited by 67
“Numerous hypothesis-driven animal and human trials have been performed to investigate the mechanistic link between WG cereal consumption and their beneficial health effects (25).”
BackgroundFardet, A., & Rock, E. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02786-8 · Cited by 65
Self-citationWang, Y., Qi, W., Guo, X., Song, G., Pang, S., Fang, W., & Peng, Z. (2022) · Nutrients · doi:10.3390/nu14132760 · Cited by 67
Health effects of wheat lectins: A review
van Buul, V. J., & Brouns, F. J. P. H. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.01.010 · Cited by 63
“Increasing intake of whole grain products, by replacing grain products from isolated white flour, is generally recommended for improving gastrointestinal health” (Björck et al., 2011; Fardet, 2010; Hauner et al., 2012; Jonnalagadda et al., 2011).”
BackgroundRoss, A. B., Godin, J., Minehira, K., & Kirwan, J. P. (2013) · International Journal of Endocrinology · doi:10.1155/2013/585876 · Cited by 64
“Whole grains are higher in many nutrients and phytochemicals than their refined counterparts (Table 1), and several reviews have described possible mechanisms behind how they may be better for health [69, 70].”
BackgroundWhole Grain Consumption for the Prevention and Treatment of Breast Cancer
Xie, M., Liu, J., Tsao, R., Wang, Z., Sun, B., & Wang, J. (2019) · Nutrients · doi:10.3390/nu11081769 · Cited by 65
Genotypic and Environmental Effects on Wheat Technological and Nutritional Quality
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Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
Milićević, N., Sakač, M. B., Hadnađev, M. S., Škrobot, D., Šarić, B. M., Hadnađev, T. D., Jovanov, P. T., & Pezo, L. L. (2020) · Journal of Cereal Science · doi:10.1016/j.jcs.2020.103056 · Cited by 63
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Pilerood, S. A., & Prakash, J. (2011) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0573-z · Cited by 63
Kadiri, O. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2017.1315130 · Cited by 63
“Health benefits derived from cereals are not attributed solely to any single compound but the combined effects of its dietary fibre, phenolic compounds, and other bioactive components.([2]) Extracts of cereals have also been linked to the prevention of chronic diseases associated with oxidative stress such as type 2 d…”
BackgroundTu, J., Jing, Z., Liu, G., Tang, C., Han, Y., Cao, X., Junqiang, J., Ji, G., & Xiao, H. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127046 · Cited by 62
Mass spectrometry-based analysis of whole-grain phytochemicals
Koistinen, V., & Hanhineva, K. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1016477 · Cited by 65
Relationship between bread and obesity
Serra‐Majem, L., & Bautista-Castaño, I. (2015) · British Journal Of Nutrition · doi:10.1017/s0007114514003249 · Cited by 62
Cooper, D., Kable, M., Marco, M., De Leon, A., Rust, B., Baker, J., Horn, W., Burnett, D., & Keim, N. (2017) · Nutrients · doi:10.3390/nu9020173 · Cited by 61
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Metadata
- 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 (medical) › 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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