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

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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

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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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“Whole grain contain various nutrients and bioactive components, such as magnesium, polyphenols, betaine, resistant starch, and fiber, which reduce inflammation (38,39).”
Background
In Vitro Bioaccessibility of Phenolics and Vitamins from Durum Wheat Aleurone Fractions
Zaupa, M., Scazzina, F., Dall’Asta, M., Calani, L., Rio, D. D., Bianchi, M. A., Melegari, C., Albertis, P. D., Tribuzio, G., Pellegrini, N., et al. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf404522a · Cited by 49
Phenolic compounds in wholegrain rye and its fractions
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An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial
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Probiotic-driven advancement: Exploring the intricacies of mineral absorption in the human body
Varvara, R.-A., & Vodnar, D. C. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.101067 · Cited by 48
“Fermentation of dietary fibers increases the surface area accessible for mineral absorption (epithelial cell hypertrophy) in rats (Fardet, 2010).”
Background
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
Bartkienė, E., Jākobsone, I., Pugajeva, I., Bartkevičs, V., Žadeikė, D., & Juodeikienė, G. (2015) · LWT · doi:10.1016/j.lwt.2015.08.002 · Cited by 48
“Use of re ﬁ ned ingredients makes biscuits lack of grain components that are supposed to be protective of health (Fardet, 2010).”
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Georgoulis, M., Kontogianni, M. D., Tileli, N., Margariti, A., Fragopoulou, E., TINIAKOS, D. G., Zafiropoulou, R., & Papatheodoridis, G. (2014) · European Journal of Nutrition · doi:10.1007/s00394-014-0679-y · Cited by 48
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The Mediterranean way: why elderly people should eat wholewheat sourdough bread—a little known component of the Mediterranean diet and healthy food for elderly adults
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An overview of the nutritional and therapeutic properties of amaranth
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“[34] Since the population of people with celiac disease is rising, such high-quality products are increasingly demanded.”
Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs
Hole, A. S., Kjos, N. P., Grimmer, S., Köhler, A., Lea, P., Rasmussen, B., Lima, L. R., Narvhus, J., & Sahlstrøm, S. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3045236 · Cited by 47
Whole Grain Rye Intake, Reflected by a Biomarker, Is Associated with Favorable Blood Lipid Outcomes in Subjects with the Metabolic Syndrome – A Randomized Study
Magnúsdóttir, Ó. K., Landberg, R., Gunnarsdóttir, I., Cloetens, L., Åkesson, B., Rosqvist, F., Schwab, U., Herzig, K., Hukkanen, J., Savolainen, M. J., et al. (2014) · PLoS ONE · doi:10.1371/journal.pone.0110827 · Cited by 47
The Postprandial Plasma Rye Fingerprint Includes Benzoxazinoid-Derived Phenylacetamide Sulfates
Hanhineva, K., Keski‐Rahkonen, P., Lappi, J., Katina, K., Pekkinen, J., Savolainen, O. I., Timonen, O., Paananen, J., Mykkänen, H. M., & Poutanen, K. S. (2014) · Journal of Nutrition · doi:10.3945/jn.113.187237 · Cited by 47
“Until now, there are only a few assumptions on the actual molecular mechanisms underlying these effects (4), partially because the bioavailable phytochemicals of whole-grain cereal products and their endogenous metabolism are not comprehensively characterized.”
Background
Lipophilic antioxidants in wheat (Triticum spp.): A target for breeding new varieties for future functional cereal products
Ziegler, J. U., Schweiggert, R. M., Würschum, T., Longin, C. F. H., & Carle, R. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.11.022 · Cited by 47
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Processing in the food chain: do cereals have to be processed to add value to the human diet?
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Dietary Management of Type 2 Diabetes in the MENA Region: A Review of the Evidence
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“Total Dietary Fibre 43–48 [12] 40–53 [3] 13 [1]”
BackgroundInfluential
Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours
Mellado‐Ortega, E., & Hornero‐Méndez, D. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.07.057 · Cited by 46
“Thus, whole-grain wheat flour contains substantially more vitamins, minerals, antioxidants and other nutrients, including carotenoids, than refined wheat flour (Fardet, 2010).”
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Plant-Based Foods as a Source of Lipotropes for Human Nutrition: A Survey of In Vivo Studies
Fardet, A., & Chardigny, J. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.549596 · Cited by 46
“…and Tucker, 2011) properties of polyphenols and other micronutrients richly contained in the bran and germ fractions of cereals and also in whole-grain legumes, fruits, and vegetables (Eastwood, 1999; Azzi and Stocker, 2000; Prior, 2003; Thompson et al., 2005; Lotito and Frei, 2006; Fardet, 2010).”
BackgroundSelf-citation
The intake of grain fibers modulates cytokine levels in blood
Chuang, S.-C., Vermeulen, R. C. H., Sharabiani, M. T. A., Sacerdote, C., Hosnijeh, F. S., Berrino, F., Krogh, V., Palli, D., Panico, S., Tumino, R., et al. (2011) · Biomarkers · doi:10.3109/1354750x.2011.599042 · Cited by 46
“Whole grain cereals are also rich sources for other bioactive compounds that have anti-inflammatory properties, such as Mg2+ or Zn2+, etc (Fardet, 2010).”
Background
Relationship between bread consumption, body weight, and abdominal fat distribution: evidence from epidemiological studies
Bautista-Castaño, I., & Serra‐Majem, L. (2012) · Nutrition Reviews · doi:10.1111/j.1753-4887.2012.00454.x · Cited by 46
Mediterranean Diet Pyramid: A Proposal for Italian People. A Systematic Review of Prospective Studies to Derive Serving Sizes
D'Alessandro, A., Lampignano, L., & Pergola, G. D. (2019) · Nutrients · doi:10.3390/nu11061296 · Cited by 55
“Also the MAI was very close to the MAI of the diet in 1960 that was 9.4 for males and 11.4 for females living in Nicotera [122].”
BackgroundInfluential
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
Paesani, C., Bravo‐Núñez, Á., & Gómez, M. (2020) · LWT · doi:10.1016/j.lwt.2020.109931 · Cited by 46
Carotenoids in cereals: an ancient resource with present and future applications
Mellado‐Ortega, E., & Hornero‐Méndez, D. (2015) · Phytochemistry Reviews · doi:10.1007/s11101-015-9423-3 · Cited by 46
“These emerging techniques are being incorporated into the traditional enhancement programs and genetic manipulation for obtaining bio-fortified grain crops (Fardet 2010; Hemery et al. 2007).”
Determination of Free Inositols and Other Low Molecular Weight Carbohydrates in Vegetables
Hernández‐Hernández, O., Ruiz‐Aceituno, L., Sanz, M. L., & Martínez-Castro, I. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1045552 · Cited by 46
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
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A comparison of the effects of resistant starch types on glycemic response in individuals with type 2 diabetes or prediabetes: A systematic review and meta-analysis
Pugh, J. E., Cai, M., Altieri, N., & Frost, G. S. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1118229 · Cited by 48
“Additionally, resistant starch type 1 may increase intestinal viscosity and have higher concentrations of phenolic compounds, found within whole grains, which contribute to a lower rate of digestion (72, 73).”
Background
Agronomic, Nutritional and Nutraceutical Aspects of Durum Wheat (Triticum Durum Desf.) Cultivars Under Low Input Agricultural Management
Dinelli, G., Marotti, I., Silvestro, R. D., Bosi, S., Bregola, V., Accorsi, M., Loreto, A. D., Benedettelli, S., Ghiselli, L., & Catizone, P. (2013) · Italian Journal of Agronomy · doi:10.4081/ija.2013.e12 · Cited by 45
“Recently, Fardet (2010) provided a complete description of the bioactive compounds present in whole wheat grains (including dietary fibre, polyphenols and carotenoids) and Gil et al. (2011) reported on the numerous studies that have demonstrated a direct relationship between wholegrain consumption…”
Background
Comparative effects of different whole grains and brans on blood lipid: a network meta-analysis
Hui, S., Liu, K., Lang, H., Liu, Y., Wang, X., Zhu, X., Doucette, S. P., Yi, L., & Mi, M. (2018) · European Journal of Nutrition · doi:10.1007/s00394-018-1827-6 · Cited by 46
Distribution of bioactive compounds in pearled fractions of tritordeum
Giordano, D., Reyneri, A., Locatelli, M., Coïsson, J. D., & Blandino, M. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125228 · Cited by 45
Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation
Saharan, P., Sadh, P. K., Duhan, S., & Duhan, J. S. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00399-z · Cited by 48
Inactive Fluorescently Labeled Xylanase as a Novel Probe for Microscopic Analysis of Arabinoxylan Containing Cereal Cell Walls
Dornez, E., Cuyvers, S., Holopainen‐Mantila, U., Nordlund, E., Poutanen, K. S., Delcour, J. A., & Courtin, C. M. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf200746g · Cited by 45
Developments in modulating glycaemic response in starchy cereal foods
TAYLOR, J. R. N., Emmambux, M. N., & Kruger, J. (2014) · Starch - Stärke · doi:10.1002/star.201400192 · Cited by 45
Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport
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Rye Flour and Rye Bran: New Perspectives for Use
Dziki, D. (2022) · Processes · doi:10.3390/pr10020293 · Cited by 44
Consumption of whole grains and risk of type 2 diabetes: A comprehensive systematic review and dose–response meta‐analysis of prospective cohort studies
Ghanbari‐Gohari, F., Mousavi, S. M., & Esmaillzadeh, A. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2811 · Cited by 45
“Consumption of these fibers reduces postprandial glycemic responses (Fardet, 2010).”
Background
Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions
Nurmi, T., Lampi, A., Nyström, L., Hémery, Y., Rouau, X., & Piironen, V. I. (2012) · Journal of Cereal Science · doi:10.1016/j.jcs.2012.04.010 · Cited by 43
Food, health, and complexity: towards a conceptual understanding to guide collaborative public health action
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Wheat aleurone layer: A site enriched with nutrients and bioactive molecules with potential nutritional opportunities for breeding
Meziani, S., Nadaud, I., Tasleem‐Tahir, A., Nurit, E., Benguella, R., & Branlard, G. (2021) · Journal of Cereal Science · doi:10.1016/j.jcs.2021.103225 · Cited by 43
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Protective potentials of wild rice (Zizania latifolia (Griseb) Turcz) against obesity and lipotoxicity induced by a high-fat/cholesterol diet in rats
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Santos, D., Pintado, M., & Lopes‐da‐Silva, J. A. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.05.010 · Cited by 54
Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars
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“In fact, dietary intake of whole wheat products has been associated with a reduced risk for developing metabolic diseases [1].”
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New perspectives on nutritional interventions to augment lipid utilisation during exercise
Gonzalez, J. T., & Stevenson, E. (2011) · British Journal Of Nutrition · doi:10.1017/s0007114511006684 · Cited by 43
Prebiotics: Inulin and Other Oligosaccharides
Mitmesser, S. H., & Combs, M. A. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-804024-9.00023-9 · Cited by 46
Quantity and variety of food groups consumption and the risk of diabetes in adults: A prospective cohort study
Liu, M., Liu, C., Zhang, Z., Zhou, C., Li, Q., He, P., Zhang, Y., Li, H., & Qin, X. (2021) · Clinical Nutrition · doi:10.1016/j.clnu.2021.10.003 · Cited by 43
Dietary Fibers and Cardiometabolic Diseases
Riccioni, G., Sblendorio, V., Gemello, E., Di Bello, B., Scotti, L., Cusenza, S., & D’Orazio, N. (2012) · International Journal of Molecular Sciences · doi:10.3390/ijms13021524 · Cited by 41

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
DOI: 10.1017/s0954422410000041
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
Licence: www.cambridge.org/core/terms (unspecified, 21 d)
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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New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

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