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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Alkylresorcinols activate SIRT1 and delay ageing in Drosophila melanogaster
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“…especially in the prevention of chronic diseases such as cardiovascular diseases, type 2 diabetes, and cancer among others because of present awareness of alterations in the glycemic index (GI) followed the consumption of carbohydrate- rich food (Fardet, 2010; Marquart, Slavin, & Fulcher, 2002).”
Background
Chemoprevention effect of the Mediterranean diet on colorectal cancer: Current studies and future prospects
Mahmod, A. I., Haif, S. K., Kamal, A., Al-ataby, I. A., & Talib, W. H. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.924192 · Cited by 37
Development of a LC-MS/MS method for the simultaneous screening of seven water-soluble vitamins in processing semi-coarse wheat flour products
Nurit, E., Lyan, B., Piquet, A., Branlard, G., & Pujos‐Guillot, E. (2015) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-015-8553-1 · Cited by 33
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“There is no uniform definition of whole grain and no consensus about the minimum amount of whole grain that defines a whole grain product (40).”
Background
Prediagnostic plasma enterolactone levels and mortality among women with breast cancer
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“Dietary fibre improves intestinal health, while the antioxidant and antiinflammatory properties of most phytochemicals may help prevent cancer and cardiovascular disease (Fardet, 2010).”
Background
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
Hadnađev, T. D., Stupar, A., Stevanović, D., Škrobot, D., Maravić, N., Tomić, J., & Hadnađev, M. S. (2022) · Foods · doi:10.3390/foods11243985 · Cited by 32
“[10] and Fardet [11], polyphenols exert more beneficial health effects such as antioxidants, anti-inflammatories, antimutagenics and anticarcinogenics.”
Background
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods
Valli, V., Danesi, F., Gianotti, A., Nunzio, M. D., Saa, D. L. T., & Bordoni, A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.12.010 · Cited by 32
“…and the importance of some aspects related to the foodmatrix (i.e. different geographical origin of khorasan wheat and different fermentation), both well recognized factors of the overall antioxidant effectiveness (Fardet, 2010) that are ignored in studies evaluating the effect of pure compounds.”
Background
Effects of Disintegration on in Vitro Fermentation and Conversion Patterns of Wheat Aleurone in a Metabolical Colon Model
Rosa, N. N., Aura, A., Saulnier, L., Holopainen‐Mantila, U., Poutanen, K. S., & Micard, V. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4001814 · Cited by 32
Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model
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“The outer structures of grain, in particular the pericarp seed coat and aleurone layers, contain higher levels of phytochemicals like phenolic compounds, phytosterols, tocols, betaine, and folate than the germ and endosperm [39, 40].”
Background
Hepatic PRMT1 ameliorates diet-induced hepatic steatosis via induction of PGC1α
Xu, L., Huang, Z. P., Lo, T.-H., Lee, J. T. H., Yang, R., Yan, X., Ye, D., Xu, A., & Wong, C. (2022) · Theranostics · doi:10.7150/thno.63824 · Cited by 33
Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs
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Do Large Intestinal Events Explain the Protective Effects of Whole Grain Foods Against Type 2 Diabetes?
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“Consumption of whole grain foods has been associated with decreased risk of type 2 diabetes (Liu et al., 2000; Meyer et al., 2000; Fung et al., 2002; Montonen et al., 2003; van Dam et al., 2006; de Munter et al., 2007).”
Background
Consumption of Whole-Grain Bread and Risk of Colorectal Cancer among Norwegian Women (the NOWAC Study)
Bakken, T., Braaten, T., Olsen, A., Kyrø, C., Lund, E., & Skeie, G. (2016) · Nutrients · doi:10.3390/nu8010040 · Cited by 31
Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread
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Ferulic Acid Derivatives and Avenanthramides Modulate Endothelial Function through Maintenance of Nitric Oxide Balance in HUVEC Cells
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Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods
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Quality and nutritional properties of pasta products enriched with immature wheat grain
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Fibre intake and incident colorectal cancer depending on fibre source, sex, tumour location and Tumour, Node, Metastasis stage
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Biometric Analyses of Yield, Oil and Protein Contents of Wheat (Triticum aestivum L.) Genotypes in Different Environments
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Cereal-Based Nonalcoholic Beverages
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Perspective: Why Whole Grains Should Be Incorporated into Nutrient-Profile Models to Better Capture Nutrient Density
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“The majority of these nutrients and phytochemicals are located in the aleurone, bran, and germ layers of the intact cereal grain and are removed from the grain during milling to produce refined (white) flours (46).”
Background
Structural development of aleurone and its function in common wheat
Xiong, F., Yu, X., Zhou, L., Wang, Z., Wang, F., & Xiong, A. (2013) · Molecular Biology Reports · doi:10.1007/s11033-013-2795-9 · Cited by 30
Phenolic acid composition and antioxidant activity of hard red winter wheat varieties
Tian, W., & Li, Y. (2018) · Journal of Food Biochemistry · doi:10.1111/jfbc.12682 · Cited by 30
Pasta: Role in Diet
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Associations between dietary intake and the presence of the metabolic syndrome in patients with non‐alcoholic fatty liver disease
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Glycaemic and insulin index of four common German breads
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“The association of dietary fiber to micronutrient intake was surprisingly inconsistent, although fiber-rich and whole-grain foods are generally rich in B vitamins and minerals, particularly magnesium (34).”
Background
Sensory Acceptability of Infant Cereals with Whole Grain in Infants and Young Children
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An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain
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“understanding that whole grains are more than just fibre [16], providing a range of micronutrients and other bioactive compounds with a variety of functions.”
Background
Biomarkers of Whole-Grain and Cereal-Fiber Intake in Human Studies: A Systematic Review of the Available Evidence and Perspectives
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“Some bioactive compounds found in whole grains may play a beneficial role in T2D [186,187].”
Background
Consumption of whole grain/bran rye instead of refined wheat decrease concentrations of TNF-R2, e-selectin, and endostatin in an exploratory study in men with prostate cancer
Zamaratskaia, G., Omar, N. A. M., Brunius, C. F., Hallmans, G., Johansson, J., Andersson, S.-O., Larsson, A. O., Åman, P., & Landberg, R. (2019) · Clinical Nutrition · doi:10.1016/j.clnu.2019.01.007 · Cited by 28
Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea
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Biological functions of lignans in plants
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Dietary fiber and grain consumption in relation to head and neck cancer in the NIH-AARP Diet and Health Study
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“Whole grains are grains in their original form contain three parts: the bran, the germ, and the endosperm [ 37 ].”
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
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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