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

The DOI matches its Crossref record; 1,019 of the 1,031 references it cites were found in a registry or an index.

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

Open access

Fardet, Anthony·2010·Nutrition Research Reviews

Open this paper in CoChat — free account Open PDF

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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1017/s0954422410000041

Cites

1019 of 1019 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

1 retracted

Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon?
LOTITO, S. B., & Frei, B. B. (2006) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2006.04.033 · Cited by 780
Retracted
AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet
Reeves, P. G., Nielsen, F. H., & Fahey, G. C., Jr. (1993) · Journal of Nutrition · doi:10.1093/jn/123.11.1939 · Cited by 8,751
A Clinical Trial of the Effects of Dietary Patterns on Blood Pressure
Appel, L. J., Moore, T. J., Obarzanek, E., Vollmer, W. M., Svetkey, L. P., Sacks, F. M., Bray, G. A., Vogt, T. M., Cutler, J. A., Windhauser, M. M., et al. (1997) · New England Journal of Medicine · doi:10.1056/nejm199704173361601 · Cited by 5,981
Antimicrobial activity of flavonoids
Cushnie, T. P. T., & Lamb, A. J. (2005) · International Journal of Antimicrobial Agents · doi:10.1016/j.ijantimicag.2005.09.002 · Cited by 4,580
Antioxidant properties of phenolic compounds
Rice-Evans, C. A., Miller, N., & Paganga, G. (1997) · Trends in Plant Science · doi:10.1016/s1360-1385(97)01018-2 · Cited by 4,491
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219 · cited 1×
“The polyphenols in complex foods are generally not readily absorbed in the small intestine: 2–5 % for whole-grain cereal phenolic acids (Table 2), and 30– 40 % for flavonoids from vegetables, beverages and fruits, depending on the food((183)).”
Background
Endothelial dysfunction in cardiovascular diseases: the role of oxidant stress
Cai, H., & Harrison, D. G. (2000) · Circulation Research · doi:10.1161/01.res.87.10.840 · Cited by 3,839
Untitled work
(1992) · PubMed · Cited by 3,809
Modern Nutrition in Health and Disease.
(1988) · Annals of Internal Medicine · doi:10.7326/0003-4819-108-3-508_7 · Cited by 3,381
Potential Synergy of Phytochemicals in Cancer Prevention: Mechanism of Action
Liu, R. H. (2004) · Journal of Nutrition · doi:10.1093/jn/134.12.3479s · Cited by 2,295

Show all 1,031 references

Research works printed but not linked: 27

Bagheri, 1982, Bioavailability to rats of calcium, magnesium, phosphorus and zinc in wheat bran diets containing equal amounts of these minerals, Nutr Rep Int, 25, 583
Mühlum, 1989, Precaecal and postileal digestion of sucrose, lactose, stachyose and raffinose, Adv Anim Physiol Anim Nutr, 19, 31
Surget, 2005, Histologie du grain de blé (Histology of the wheat grain), Ind Cér, 145, 3
Fallahi, 2005, Effect of consumption of whole bread baked from cultivated wheat with micronutrient fertilizers on blood indices of iron, J Food Agric Environ, 3, 39
McCallum, 1990, Proanthocyanidins in wheat bran, Cereal Chem, 67, 282
1998, Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline
Fretzdorff, 2003, Fructan and raffinose contents in cereals and pseudo-cereal grains, Getreide, Mehl und Brot, 57, 3
Souci, 2000, Food Composition and Nutritional Tables
Antoine, 2002, Nutritional interest of the wheat seed aleurone layer, Sci Alim, 22, 545
2001, Dietary Reference Intake for Vitamin A, Vitamin K, Arsenic, Baron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc
Kies, 1984, Vitamin B6 availability from wheat, rice and corn brans for humans, Nutr Rep Int, 30, 483
2005, Lutein and zeaxanthin. Monograph, Altern Med Rev, 10, 128
Colonna, 1995, Nutrition des ruminants domestiques. Ingestion et digestion (Nutrition of domestic ruminants. Ingestion and digestion)
10.1093/ajcn/10.2.158 · DOI
1998, Development of the Norwegian Diet
10.1079/BJN2002601 · DOI
1997, Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride
Beattie, 2003, Evaluation of the in vivo antioxidant activity of wheat bran in human subjects, Proc Nutr Soc, 62, 17A
Linko, 1960, Changes in the soluble carbohydrates during browning of wheat embryos, Cereal Chem, 37, 548
Stringheta, 2006, Lutein: antioxidant properties and health benefits, Alimentos e Nutricao, 17, 229
Lioger, 2006, Intérêt de la fermentation, en milieu très hydraté, des produits céréaliers riches en fibres pour améliorer leur valeur nutritionnelle (Interest of fibre-rich cereal products fermentation in very hydrated environment to improve their nutritional value), Ind Cér, 149, 14
Martin, 2001, Apports nutritionnels conseillés pour la population française (Recommended Dietary Allowances for the French Population)
Rettura, 1983, Dimethylbenz(a)anthracene (DMBA)-induced tumors: prevention by supplemental β-carotene (BC), Fed Proc, 42, 786
Ishihara, 1982, Clinical effect of γ-oryzanol on climacteric disturbance - on serum lipid peroxides (article in Japanese), Nippon Sanka Fujinka Gakkai Zasshi, 34, 243
10.1016/S0753-3322(97)88045-6 · DOI · Paper page
Keaney, 2002, Obesity as a source of systemic oxidative stress: clinical correlates of oxidative stress in the Framingham Study, Circulation, 106, 467
Davis, 1981, Evaluation of the nutrient composition of wheat. 2. Proximate analysis, thiamin, riboflavin, niacin, and pyridoxine, Cereal Chem, 58, 116

Sorted by citations

Items 401–500 of 999

Potential Health Benefits of Whole Grain Wheat Components
Dalton, S. M. C., Tapsell, L. C., & Probst, Y. (2012) · Nutrition Today · doi:10.1097/nt.0b013e31826069d0 · Cited by 28
“Where data were reported on a dry weight (DW) basis, values were converted to fresh weights using a conversion factor previously applied in the literature 1⁄2Hg=g FW 1⁄4 Hg = gDW x1⁄21:0 ð%moisture =100Þ .(12)”
BackgroundMethodInfluential
Methylation Status of Transcriptional Modulatory Genes Associated with Colorectal Cancer in Northeast China
Gao, H., Wang, X., Sun, H., Zhou, J., Lin, S., Xing, Y.-H., Zhu, L., Zhou, H., Zhao, Y., Chi, Q., et al. (2018) · Gut and Liver · doi:10.5009/gnl17163 · Cited by 27
“Whole grains contain choline that can help improve lipid status through preventing fat deposition in the liver and in balancing DNA methylation in the liver and colon.(42) This phenomenon may explain the interaction between coarse grains and CRH and TMEM132D gene methylation predicting on CRC risk.”
Background
Dietary approaches to stop hypertension (DASH) diet improves hepatic fibrosis, steatosis and liver enzymes in patients with non-alcoholic fatty liver disease: a randomized controlled trial
Sangouni, A. A., Nadjarzadeh, A., Rohani, F. S., Sharuni, F., Zare, Z., Rahimpour, S., Hojjat, H., & Hosseinzadeh, M. (2023) · European Journal of Nutrition · doi:10.1007/s00394-023-03221-w · Cited by 31
“Whole grains are rich sources of fermentable and non-fermentable dietary fibers [30].”
A novel antioxidant peptide derived from wheat germ prevents high glucose-induced oxidative stress in vascular smooth muscle cells in vitro
Chen, S., Lin, D., Gao, Y., Cao, X., & Shen, X. (2016) · Food & Function · doi:10.1039/c6fo01139j · Cited by 27
BREEDING FOR ANTIOXIDANT CONTENT IN GRAIN AS A PROMISING TREND IN OBTAINING HEALTHY FOOD PRODUCTS
Polonskiy, V. I., Лоскутов, И. Г., & Sumina, A. V. (2018) · Vavilov Journal of Genetics and Breeding · doi:10.18699/vj18.370 · Cited by 27
Intake of brown rice lees reduces waist circumference and improves metabolic parameters in type 2 diabetes
Kim, T. H., Kim, E. K., Lee, M.-S., Lee, H., Hwang, W. S., Choe, S. J., Kim, T., Han, S. J., Kim, H. J., Kim, D. J., et al. (2011) · Nutrition Research · doi:10.1016/j.nutres.2011.01.010 · Cited by 27
“The effects of magnesium (improved glycemic homeostasis through increased insulin secretion) together with the antioxidant and anticarcinogenic properties of numerous bioactive compounds especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols, alkylresorcinols) are today bei…”
Background
A novel neurological function of rice bran: a standardized rice bran supplement promotes non‐rapid eye movement sleep in mice through histamine H1 receptors
Um, M. Y., Kim, S., Jin, Y., Yoon, M., Yang, H., Lee, J., Jung, J., Urade, Y., Huang, Z., Kwon, S., et al. (2017) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201700316 · Cited by 26
Preventing constipation: a review of the laxative potential of food ingredients
Gélinas, P. (2013) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03207.x · Cited by 26
Steeping and germination of wheat (Triticum aestivum L.). I. Unlocking the impact of phytate and cell wall hydrolysis on bio-accessibility of iron and zinc elements
Lemmens, E., Brier, N. D., Goos, P., Smolders, E., & Delcour, J. A. (2019) · Journal of Cereal Science · doi:10.1016/j.jcs.2019.102847 · Cited by 26
Application of wheat bran based biomaterials and nano-catalyst in textile wastewater
Chung, W. J., Shim, J., & Ravindran, B. (2021) · Journal of King Saud University - Science · doi:10.1016/j.jksus.2021.101775 · Cited by 26
Nutritional Composition of Selected Commercial Biscuits in Malaysia
Norhayati, M., Fairulnizal, M. N. M., Zaiton, A., Syuriahti, W. Z. W., Rusidah, S., Aswir, A. R., Ang, J. L., Naeem, M. N. M., Suraiami, M., Jamilan, M. A., et al. (2015) · Sains Malaysiana · doi:10.17576/jsm-2015-4404-13 · Cited by 26
“Whole grain foods are rich in a number of vitamins, minerals, dietary fibre, protein and phytochemical (Fardet 2010; Marquart et al. 2002).”
Background
Use of air classification technology as green process to produce functional barley flours naturally enriched of alkylresorcinols, β-glucans and phenolic compounds
Gómez‐Caravaca, A. M., Verardo, V., Candigliota, T., Marconi, E., Segura‐Carretero, A., Fernández‐Gutiérrez, A., & Caboni, M. F. (2015) · Food Research International · doi:10.1016/j.foodres.2015.02.016 · Cited by 26
Absorption of plant lignans from cereals in an experimental pig model
Bolvig, A. K., Adlercreutz, H., Theil, P. K., Jørgensen, H. J. H., & Knudsen, K. E. B. (2016) · British Journal Of Nutrition · doi:10.1017/s0007114516000829 · Cited by 26
Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn
Abdel‐Aal, E. M., & Rabalski, I. (2022) · Antioxidants · doi:10.3390/antiox11061059 · Cited by 25
Effect of bran hydration with enzymes on functional properties of flour–bran blends
Park, E. Y., Fuerst, E. P., & Baik, B. (2018) · Cereal Chemistry · doi:10.1002/cche.10119 · Cited by 25
Alterations in gut microflora populations and brush border functionality following intra-amniotic administration ( Gallus gallus ) of wheat bran prebiotic extracts
Wang, X., Kolba, N., Liang, J., & Tako, E. (2019) · Food & Function · doi:10.1039/c9fo00836e · Cited by 25
Impact of a Fermented High-Fiber Rye Diet on Helicobacter pylori and Cardio-Metabolic Risk Factors: A Randomized Controlled Trial Among Helicobacter pylori-Positive Chinese Adults
Xue, K., Liu, Y., Iversen, K., Mazidi, M., Qu, Z., Dong, C., Jin, T., Hallmans, G., Åman, P., Johansson, A. S., et al. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2020.608623 · Cited by 26
“In addition to other wellestablished mechanisms (27), wholegrains and/or cereal fiber may have a favorable effect on local and systemic inflammatory processes (28–31).”
Background
The Beneficial Effect of Coarse Cereals on Chronic Diseases through Regulating Gut Microbiota
Ren, G., Fan, X. M., Teng, C., Li, Y., Everaert, N., & Blecker, C. S. (2021) · Foods · doi:10.3390/foods10112891 · Cited by 28
Human gut microbiome: Therapeutic opportunities for metabolic syndrome—Hype or hope?
Horvath, A., Žukauskaitė, K., Hazia, O., Balázs, I., & Stadlbauer, V. (2023) · Endocrinology Diabetes & Metabolism · doi:10.1002/edm2.436 · Cited by 30
“Whole-grain products are metabolized into short-chain fatty acids, 12 which are involved in glucose and lipid metabolism, 13,14 immune homeostasis 15 and intestinal permeability.”
Background
In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth
Sánchez‐Zapata, E. J., Fernández‐López, J., Pérez‐Álvarez, J. Á., Soares, J., Sousa, S. C., Gomes, A., & Pintado, M. (2012) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2012.11.003 · Cited by 25
Supplementation of Hydroxypropyl Methylcellulose into Yeast Leavened All-Whole Grain Barley Bread Potentiates Cholesterol-Lowering Effect
Kim, H., Turowski, M., Anderson, W. H. K., Young, S. A., Kim, Y., & YOKOYAMA, W. H. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf104821b · Cited by 25
Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans
Gunenc, A., Tavakoli, H., Seetharaman, K., Mayer, P., Fairbanks, D., & Hosseinian, F. S. (2013) · Food Research International · doi:10.1016/j.foodres.2013.01.033 · Cited by 25
Hog millet ( Panicum miliaceum L.)-supplemented diet ameliorates hyperlipidemia and hepatic lipid accumulation in C57BL/6J- ob/ob mice
Park, M.-Y., Jang, H.-H., Kim, J. B., Yoon, H.-N., Lee, J., Lee, Y. M., Kim, J. H., & Park, D. (2011) · Nutrition Research and Practice · doi:10.4162/nrp.2011.5.6.511 · Cited by 25
“Whole grains contain high fiber and essential nutrients, as well as phytochemicals such as polyphenols, sulfur compounds, and betaine [6].”
Background
Review of Nutraceuticals and Functional Properties of Whole Wheat
Poudel, R., & Bhatta, M. (2017) · Journal of Nutrition & Food Sciences · doi:10.4172/2155-9600.1000571 · Cited by 25
“The initiation and progression of the cardio vascular disease, arthritis, diabetes, pulmonary disease, autoimmune diseases etc. accelerate chronic inflammation [36].”
Influential
From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content
Martini, D., Ciccoritti, R., Nicoletti, I., Nocente, F., Corradini, D., D’Egidio, M. G., & Taddei, F. (2017) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2017.1336751 · Cited by 25
“The last ones, which include fibre and antioxidants, are known to have positive effects on human health, such as anti-inflammatory effects, and to protect against the development of many chronic diseases (Fardet 2010; Del Rio et al. 2013).”
Background
The effect of dietary approaches to stop hypertension (DASH) diet on fatty liver and cardiovascular risk factors in subjects with metabolic syndrome: a randomized controlled trial
Sangouni, A. A., Hosseinzadeh, M., & Parastouei, K. (2024) · BMC Endocrine Disorders · doi:10.1186/s12902-024-01661-x · Cited by 30
“Whole grains, fruits, and vegetables provide high amounts of dietary fibers [33].”
Background
Extrusion cooking of gluten‐free whole grain flour blends
Toledo, V. C. D. S., de Carvalho, C. W. P., Vargas-Solórzano, J. W., Ascheri, J. L. R., & Rabanal, R. C. (2019) · Journal of Food Process Engineering · doi:10.1111/jfpe.13303 · Cited by 24
Grain Quality in Breeding
Helguera, M., Абугалиева, А. И., Battenfield, S. D., Békés, F., Branlard, G., Cuniberti, M., Hüsken, A., Johansson, E., Morris, C. F., Nurit, E., et al. (2020) · Springer eBooks · doi:10.1007/978-3-030-34163-3_12 · Cited by 24
Bioactive Compounds of a Wheat Bran Oily Extract Obtained with Supercritical Carbon Dioxide
Rebolleda, S., José, M., Sanz, M. T., Beltrán, S., & Solaesa, Á. G. (2020) · Foods · doi:10.3390/foods9050625 · Cited by 24
“Wheat bran is an important source of bioactive compounds, which are related to the human health-protective mechanisms of whole-grain cereals in general [3].”
Background
Comparative Study of Nutritional Value of Wheat, Maize, Sorghum, Millet, and Fonio: Some Cereals Commonly Consumed in Côte d’Ivoire
Jocelyne, R. É., Bah, K. B. N., & Ernest, A. K. (2020) · European Scientific Journal ESJ · doi:10.19044/esj.2020.v16n21p118 · Cited by 24
“Food fibers consist of bioactive compounds which contribute to the prevention of coronary diseases, gastrointestinal tract trouble, and diabetes (Fardet, 2010; Shobana et al., 2010).”
Background
Anthocyanins: Potential Therapeutic Approaches towards Obesity and Diabetes Mellitus Type 2
Sebastián, D. F.-S., Alaniz-Monreal, S., Rabadán-Chávez, G. M., Vázquez-Manjarrez, N., Hernández-Ortega, M., & Gutiérrez-Salmeán, G. (2023) · Molecules · doi:10.3390/molecules28031237 · Cited by 26
A method for the simultaneous extraction and quantitation of lipophilic antioxidants in Triticum sp. by HPLC-DAD/FLD-MSn
Ziegler, J. U., Schweiggert, R. M., & Carle, R. (2015) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.11.011 · Cited by 24
Optimization of alkylresorcinols extraction from triticale bran using response surface methodology
Agil, R., Oomah, B. D., Mazza, G., & Hosseinian, F. S. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0756-7 · Cited by 24
“Studies have shown that consumption of whole grains have beneficial health effects, including reduced risk of diabetes (Fardet 2010; He et al. 2010), obesity and coronary heart diseases (CHD) (Jansson et al. 2010; ZantPrzeworska et al. 2010), in addition to their antioxidant and anticarcinogenic…”
Background
Mycotoxins of Concern in Children and Infant Cereal Food at European Level: Incidence and Bioaccessibility
Pereira, C., Cunha, S. C., & Fernandes, J. O. (2022) · Toxins · doi:10.3390/toxins14070488 · Cited by 23
Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review
Ali, A., Kumar, R. R., Vinutha, T., Singh, T., Singh, S. P., Satyavathi, C. T., Praveen, S., & Goswami, S. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04026-7 · Cited by 23
Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics
Mencin, M., Jamnik, P., Mikulič-Petkovšek, M., Veberič, R., & Terpinc, P. (2022) · LWT · doi:10.1016/j.lwt.2022.114046 · Cited by 23
“Consumption of bound phenolics is associated with enhanced antioxidant and anti-inflammatory activity, and many evidences point to their preventive role in the development of intestinal diseases (Fardet, 2010).”
Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts)
Khan, Z. S., Amir, S., Cvetnić, T. S., Tušek, A. J., Benković, M., Jurina, T., Valinger, D., & Kljusurić, J. G. (2023) · Plants · doi:10.3390/plants12162904 · Cited by 26
New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism
Fardet, A. (2014) · Cereal Foods World · doi:10.1094/cfw-59-5-0224 · Cited by 23
Self-citation
Treatments with organic acids and pullulanase differently affect resistant starch and fiber composition in flour of various barley genotypes (Hordeum vulgare L.)
Harder, H., Khol‐Parisini, A., & Zebeli, Q. (2015) · Starch - Stärke · doi:10.1002/star.201400254 · Cited by 23
The search for a new paradigm to study micronutrient and phytochemical bioavailability: From reductionism to holism
Fardet, A., & Rock, E. (2013) · Medical Hypotheses · doi:10.1016/j.mehy.2013.11.035 · Cited by 23
Self-citation
A lifestyle intervention among elderly men on active surveillance for non-aggressive prostate cancer: a randomised feasibility study with whole-grain rye and exercise
Eriksen, A. K., Hansen, R. D., Borre, M., Larsen, R. G., Jensen, J. M., Overgaard, K., Borre, M., Kyrø, C., Landberg, R., Olsen, A., et al. (2017) · Trials · doi:10.1186/s13063-016-1734-1 · Cited by 24
“Whole-grain rye and rye bran have a high content of dietary fibre, lignans and a number of other compounds with anticipated health effects [7].”
Background
The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables
Li, M., Ho, K. K. H. Y., Hayes, M., & Ferruzzi, M. G. (2019) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-032818-121330 · Cited by 23
Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science
Aweya, J. J., Sharma, D., Bajwa, R. K., Earnest, B., Krache, H., & Moghadasian, M. H. (2025) · Foods · doi:10.3390/foods14142529 · Cited by 22
“The cumulative and synergistic action of these bioactive components underpins the observed protective effects of ancient grains against chronic diseases such as type 2 diabetes, cardiovascular disease, obesity, and certain cancers [6,59,82].”
Providing evidence to support the development of whole grain dietary recommendations in the United Kingdom
Mann, K. D., Pearce, M. S., & Seal, C. J. (2016) · Proceedings of The Nutrition Society · doi:10.1017/s0029665116000793 · Cited by 22
Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities
Santos, M. C. B., Lima, L. R. D. S., D’Almeida, C. T. D. S., Victorio, V. C. M., Cameron, L. C., Bourlieu‐Lacanal, C., & Ferreira, M. S. L. (2021) · LWT · doi:10.1016/j.lwt.2021.112519 · Cited by 22
“The health benefits of cereals have fostered research on the phytochemical composition, mainly, the phenolic compounds (PC), of the different varieties and species of wheat (Dinelli et al., 2009; Fardet, 2010).”
Background
Microbiome-metabolome analysis reveals alterations in the composition and metabolism of caecal microbiota and metabolites with dietary Enteromorpha polysaccharide and Yeast glycoprotein in chickens
Wassie, T., Cheng, B., Zhou, T., Gao, L., Lu, Z., Xie, C., & Wu, X. (2022) · Frontiers in Immunology · doi:10.3389/fimmu.2022.996897 · Cited by 22
“Dietary fibers have been recognize to play an important role in improving health and energy hemostasis (1).”
Background
Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles
Zhou, B., Zhu, F., Shan, F., Cai, Y., & Corke, H. (2011) · Cereal Chemistry · doi:10.1094/cchem-01-11-0006 · Cited by 22
Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed
de Almeida, S. S., da Costa, G. B. M., Barreto, M. S., Freire, D. M. G., Lobo, L. A., Domingues, R. M. C. P., Moura‐Nunes, N., Monteiro, M. C., & Perrone, D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127473 · Cited by 22
How can both the health potential and sustainability of cereal products be improved? A French perspective
Fardet, A. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2014.07.013 · Cited by 23
“Additionally, some recent studies and reviews showed that the association between the consumption of whole-grain products and the quality of bone andmental health should be more clearly determined (Fardet, 2010; Fardet and Boirie, 2014).”
BackgroundInfluentialSelf-citation
Triticale Bran Alkylresorcinols Enhance Resistance to Oxidative Stress in Mice Fed a High-Fat Diet
Agil, R., Patterson, Z. R., Mackay, H., Abizaid, A. B., & Hosseinian, F. S. (2016) · Foods · doi:10.3390/foods5010005 · Cited by 22
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography–Tandem Mass Spectrometry
Montevecchi, G., Setti, L., Olmi, L., Buti, M., Laviano, L., Antonelli, A., & Sgarbi, E. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b05629 · Cited by 22
Weight loss induced by whole grain-rich diet is through a gut microbiota-independent mechanism
Wu, W., Inui, A., & Chen, C.-Y. (2020) · World Journal of Diabetes · doi:10.4239/wjd.v11.i2.26 · Cited by 24
Gut microbiota and gut-derived metabolites are altered and associated with dietary intake in women with polycystic ovary syndrome
da Silva, T. R., Marchesan, L. B., Rampelotto, P. H., Longo, L., de Oliveira, T. F., Landberg, R., de Mello, V. D., & Spritzer, P. M. (2024) · Journal of Ovarian Research · doi:10.1186/s13048-024-01550-w · Cited by 25
The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals
Vingrys, K., Mathai, M. L., Ashton, J., Stojanovska, L., Vasiljevic, T., McAinch, A. J., & Donkor, O. N. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16271 · Cited by 21
Bioavailability and metabolism of hydroxycinnamates in rats fed with durum wheat aleurone fractions
Calani, L., Ounnas, F., Salen, P., Demeilliers, C., Bresciani, L., Scazzina, F., Brighenti, F., Melegari, C., Crozier, A., de Lorgeril, M., et al. (2014) · Food & Function · doi:10.1039/c4fo00328d · Cited by 21
Functional Cereal Products in the Diet for Type 2 Diabetes Patients
Krawęcka, A., Sobota, A., & Sykut‐Domańska, E. (2019) · International Journal of Food Science · doi:10.1155/2019/4012450 · Cited by 22
Modification of appetite by bread consumption: A systematic review of randomized controlled trials
Gonzalez-Anton, C., Artacho, R., Ruiz‐López, M. D., Gil, Á., & Mesa, M. D. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1084490 · Cited by 21
“Bread is also an important source of proteins, fiber, minerals, B vitamins and bioactive compounds (Fardet, 2010).”
Background
Epidemiological studies of oats consumption and risk of cancer and overall mortality
Boffetta, P., Thiès, F., & Kris‐Etherton, P. M. (2014) · British Journal Of Nutrition · doi:10.1017/s0007114514002268 · Cited by 21
Phytochemical Pharmacokinetics and Bioactivity of Oat and Barley Flour: A Randomized Crossover Trial
Sawicki, C. M., McKay, D. L., McKeown, N. M., Dallal, G. E., Chen, C., & Blumberg, J. B. (2016) · Nutrients · doi:10.3390/nu8120813 · Cited by 21
Whole Tibetan Hull‐Less Barley Exhibit Stronger Effect on Promoting Growth of Genus Bifidobacterium than Refined Barley In Vitro
Gong, L., Cao, W., Gao, J., Wang, J., Zhang, H., Sun, B., & Yin, M. (2018) · Journal of Food Science · doi:10.1111/1750-3841.14086 · Cited by 21
Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids
Martini, D., D’Egidio, M. G., Nicoletti, I., Corradini, D., & Taddei, F. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.04.054 · Cited by 21
New Concepts and Paradigms for the Protective Effects of Plant-Based Food Components in Relation to Food Complexity
Fardet, A. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-803968-7.00016-2 · Cited by 21
Self-citation
Microencapsulation of polyphenols and xylooligosaccharides from oat bran in whey protein-maltodextrin complex coacervates: In-vitro evaluation and controlled release
Владимировна, Б. А., Равильевич, З. Д., Евтеев, А., Drevko, Y. B., & Evdokimov, I. A. (2020) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2020.100236 · Cited by 20
Whole-Grain Intake and Pancreatic Cancer Risk—The Danish, Diet, Cancer and Health Cohort
Schacht, S. R., Olsen, A., Dragsted, L. O., Overvad, K., Tjønneland, A. M., & Kyrø, C. (2020) · Journal of Nutrition · doi:10.1093/jn/nxaa385 · Cited by 20
Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice
Tananuwong, K., & Tangsrianugul, N. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03159.x · Cited by 20
Flaxseed meal and oat hulls supplementation modulates growth performance, blood lipids, intestinal fermentation, bile acids, and neutral sterols in growing pigs fed corn–soybean meal–based diets1
Ndou, S. P., Kiarie, E. G., Thandapilly, S. J., Walsh, M. C., Ames, N. P., & Nyachoti, C. M. (2017) · Journal of Animal Science · doi:10.2527/jas.2016.1328 · Cited by 19
Impact of Genotype, Weather Conditions and Production Technology on the Quantitative Profile of Anti-Nutritive Compounds in Rye Grains
Grabinski, J., Sułek, A., Wyzińska, M., Stuper‐Szablewska, K., Cacak‐Pietrzak, G., Nieróbca, A., & Dziki, D. (2021) · Agronomy · doi:10.3390/agronomy11010151 · Cited by 19
Estimated Phytate Intake Is Associated with Improved Cognitive Function in the Elderly, NHANES 2013–2014
Larvie, D. Y., & Armah, S. M. (2021) · Antioxidants · doi:10.3390/antiox10071104 · Cited by 19
Nutritional prospects of wheatgrass (Triticum aestivum) and its effects in treatment and chemoprevention
Minocha, N., Saini, S., & Pandey, P. (2022) · Exploration of Medicine · doi:10.37349/emed.2022.00104 · Cited by 19
“Wheatgrass also contains lignin and oligosaccharides [37, 38].”
Using Inflammatory Biological Age To Evaluate the Preventing Aging Effect of a Polyphenol-Probiotic-Enhanced Dietary Pattern in Adults Aged 50 Years and Older
Meng, N., Zhou, Y., Zhang, Q., Yu, X., Li, H., Liu, Y., Liu, M., & Li, Q. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c07241 · Cited by 17
Taioba ( Xanthosoma sagittifolium ) Leaves: Nutrient Composition and Physiological Effects on Healthy Rats
Jackix, E. D. A., Monteiro, E. B., Raposo, H. F., Vanzela, E. C., & Amaya‐Farfán, J. (2013) · Journal of Food Science · doi:10.1111/1750-3841.12301 · Cited by 19
Nutritional, antioxidant, and glycaemic characteristics of new functional bread
Mikušová, L., Gereková, P., Kocková, M., Šturdı́k, E., Valachovičová, M., Holubková, A., Vajdák, M., & Mikuš, Ľ. (2012) · Chemical Papers · doi:10.2478/s11696-012-0258-8 · Cited by 19
“This is due not only to the vitamins, and minerals occurring in the fibre, but also to other beneficial phytochemicals present in the outer layer of the grain, including polyphenolic compounds and flavonoids (Mikušová et al., 2011; Fardet, 2010).”
Background
A comparative study on free and bound phenolic acid content and their antioxidant activity in bran of rice (Oryza sativa L.) cultivars of Eastern Himalayan range
Begum, A., Goswami, A., & Chowdhury, P. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12920 · Cited by 19
Impact of Wheat Aleurone Structure on Metabolic Disorders Caused by a High-Fat Diet in Mice
Rosa, N. N., Pekkinen, J., Zavala, K., Fouret, G., Korkmaz, A., Feillet‐Coudray, C., Atalay, M., Hanhineva, K., Mykkänen, H. M., Poutanen, K. S., et al. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf503314a · Cited by 20
Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals
Harasym, J., & Olędzki, R. (2018) · Nutrients · doi:10.3390/nu10020207 · Cited by 19
“The antioxidant activity has been assigned to trace elements and minerals, vitamins, carotenoids, polyphenolic acids, alkylresorcinols, betaine, choline, sulfur amino acids, phytic acids, lignans and avenanthramides (mainly located in the bran and germ fractions) [11].”
Background
Associations of Whole and Refined Grain Intakes with Adiposity-Related Cancer Risk in the Framingham Offspring Cohort (1991–2013)
Makarem, N., Bandera, E. V., Lin, Y., McKeown, N. M., Hayes, R. B., & Parekh, N. (2018) · Nutrition and Cancer · doi:10.1080/01635581.2018.1470647 · Cited by 19
“Whole grains contain potential anticarcinogenic agents such as antioxidants, trace minerals, phytate, phenolic acids, phytoestrogens, and fiber (6,7).”
Background
The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context
Luo, K., Zhou, X., & Zhang, G. (2019) · Journal of Cereal Science · doi:10.1016/j.jcs.2019.102798 · Cited by 19
Higher Alkylresorcinol Concentrations, a Consequence of Whole-Grain Intake, are Inversely Associated with Gestational Diabetes Mellitus in Iceland
Tryggvadóttir, E. A., Halldorsson, T. I., Landberg, R., Hrólfsdóttir, L., Birgisdóttir, B. E., Magnúsdóttir, Ó. K., Hreidarsdottir, I. T., Harðardóttir, H., & Gunnarsdóttir, I. (2020) · Journal of Nutrition · doi:10.1093/jn/nxaa449 · Cited by 18
Determinants of dietary lignan intake in a representative sample of young Spaniards: association with lower obesity prevalence among boys but not girls
Peñalvo, J. L., Moreno‐Franco, B., Ribas‐Barba, L., & Serra‐Majem, L. (2012) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2012.45 · Cited by 19
Saffron ( Crocus sativus L.) Powder as an Ingredient of Rye Bread: An Anti-Diabetic Evaluation
Bajerska, J., Mildner–Szkudlarz, S., Podgórski, T., & Pruszyńska‐Oszmałek, E. (2013) · Journal of Medicinal Food · doi:10.1089/jmf.2012.0168 · Cited by 19
“36 The beneﬁcial effect of sourdough fermentation on glycemia was proposed by Liljeberg and Bjorck, 37 and Jenkins et al .”
Dietary Alkylresorcinols and Lignans in the Spanish Diet: Development of the Alignia Database
Moreno‐Franco, B., García‐González, Á., Montero-Bravo, A., Iglesias‐Gutiérrez, E., Úbeda, N., Maroto-Núñez, L., Adlercreutz, H., & Peñalvo, J. L. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2015446 · Cited by 19
The Influence of Glumes on Malting and Brewing of Hulled Wheats
Marconi, O., Mayer, H., Chiacchieroni, F., Ricci, E., Perretti, G., & Fantozzi, P. (2013) · Journal of the American Society of Brewing Chemists · doi:10.1094/asbcj-2013-0124-01 · Cited by 19
“Other research on lignans in rye and wheat indicate that they may influence the flavor of these cereals (10,13,19,27).”
Background
Dietary fiber sources for gestation sows: Evaluations based on combined in vitro and in vivo methodology
Mou, D., Li, S., Yan, C., Zhang, Q., Li, J., Wu, Q., Qiu, P., He, Y., Li, Y., Liu, H., et al. (2020) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2020.114636 · Cited by 19
Application of response surface methodology for optimization of wheat flour milling process
Kalitsis, J., Minasny, B., Quail, K. J., & McBratney, A. B. (2021) · Cereal Chemistry · doi:10.1002/cche.10474 · Cited by 18
Partial substitution of red or processed meat with plant-based foods and the risk of type 2 diabetes
Maukonen, M., Harald, K., Kaartinen, N. E., Tapanainen, H., Albanes, D., Eriksson, J. G., Härkänen, T., Jousilahti, P., Koskinen, S. V. P., Päivärinta, E., et al. (2023) · Scientific Reports · doi:10.1038/s41598-023-32859-z · Cited by 18
Genetic Variability for Grain Components Related to Nutritional Quality in Spelt and Common Wheat
Huertas-García, A. B., Tabbita, F., Álvarez, J. B., SILLERO, J. C., Ibba, M. I., Rakszegi, M., & Guzmán, C. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c02365 · Cited by 18
The application of static digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective
Lin, J., Liu, C., Bai, R., Pang, J., Li, J., Zhang, C., Liu, X., Li, H., & Hu, S. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104306 · Cited by 18
Phenolic Acids from Wheat Show Different Absorption Profiles in Plasma: A Model Experiment with Catheterized Pigs
Nørskov, N. P., Hedemann, M. S., Theil, P. K., Fomsgaard, I. S., Laursen, B. B., & Knudsen, K. E. B. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf4002044 · Cited by 18
Biodisponibilidad de compuestos fenólicos dietéticos: Revisión
Gutiérrez-Grijalva, E. P., Ambriz-Pérez, D. L., Leyva-López, N., Castillo-López, R. I., & Heredia, J. B. (2015) · Revista Española de Nutrición Humana y Dietética · doi:10.14306/renhyd.20.2.184 · Cited by 17
Zymolytic Grain Extract (ZGE) Significantly Extends the Lifespan and Enhances the Environmental Stress Resistance of Caenorhabditis elegans
Hou, L., Jiang, M., Guo, Q., & Shi, W. (2019) · International Journal of Molecular Sciences · doi:10.3390/ijms20143489 · Cited by 20
“The phytochemicals contained in cereals, including fibers, oligosaccharides, fatty acids, lignin and polyphenols, have multiple physiological functions and recognized health benefits [27].”
Background
Vitamin B1 Content in Potato: Effect of Genotype, Tuber Enlargement, and Storage, and Estimation of Stability and Broad-Sense Heritability
Goyer, A., & Haynes, K. G. (2011) · American Journal of Potato Research · doi:10.1007/s12230-011-9203-6 · Cited by 18
“Thiamine helps to promote healthy nerves, improves mood, strengthens the heart, and decreases heartburn (Fardet 2010).”
Background
Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value
Ciccoritti, R., Terracciano, G., Cammerata, A., Sgrulletta, D., Frate, V. D., Gazza, L., & Nocente, F. (2017) · Food Science and Technology International · doi:10.1177/1082013217745199 · Cited by 18
New alkylresorcinol metabolites in spot urine as biomarkers of whole grain wheat and rye intake in a Swedish middle-aged population
Landberg, R., Wierzbicka, R., Shi, L. S., Nybacka, S., Kamal‐Eldin, A., Hedblad, B., Lindroos, A. K., Winkvist, A., & Forslund, H. B. (2018) · European Journal of Clinical Nutrition · doi:10.1038/s41430-017-0079-5 · Cited by 18
“The following grains are included in the definition: wheat, rye, oats, barley, spelt, maize, millet, rice and sorghum [36].”
Background
Plant Storage Products (Carbohydrates, Oils and Proteins)
Kermode, A. R. (2011) · Encyclopedia of Life Sciences · doi:10.1002/9780470015902.a0001325.pub2 · Cited by 18
Modulating the fatty acid composition of black soldier fly larvae via substrate fermentation
IJdema, F., Lievens, S., Smets, R., Poma, G., Borght, M. V. D., Lievens, B., & Smet, J. D. (2024) · animal · doi:10.1016/j.animal.2024.101383 · Cited by 18
A wheat aleurone-rich diet improves oxidative stress but does not influence glucose metabolism in overweight/obese individuals: Results from a randomized controlled trial
Costabile, G., Vitale, M., Pepa, G. D., Cipriano, P., Vetrani, C., Testa, R., Mena, P. R., Bresciani, L., Tassotti, M., Calani, L., et al. (2021) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2021.12.016 · Cited by 17
Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds
Dziki, D., Gawlik‐Dziki, U., Tarasiuk, W., & Różyło, R. (2022) · Molecules · doi:10.3390/molecules27092621 · Cited by 17
Effects of Quinoa Intake on Markers of Cardiovascular Risk: A Systematic Literature Review and Meta-Analysis
Li, L., Lietz, G., & Seal, C. J. (2023) · Food Reviews International · doi:10.1080/87559129.2022.2148689 · Cited by 17
Review on nutritional benefits of triticale
Каманова, С. Г., Yermekov, Y., Shah, K., Mulati, A., Liu, X. H., Bulashev, B., Toimbayeva, D., & Ospankulova, G. (2023) · Czech Journal of Food Sciences · doi:10.17221/67/2023-cjfs · Cited by 17
Association of Whole Grain Consumption and Cognitive Decline
Liu, X., Beck, T. L., Dhana, K., Desai, P., Krueger, K. R., Tangney, C., Holland, T. M., Agarwal, P., Evans, D. A., & Rajan, K. B. (2023) · Neurology · doi:10.1212/wnl.0000000000207938 · Cited by 20

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks