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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“Furthermore, various ingredients of a standard diet are not equal in the content of dietary fiber; for example, total dietary fiber account for about 13, 45, and 17 gm% of wheat grains, wheat bran, and barley grains, respectively (56, 57).”
Background
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Manai‐Djebali, H., Taamalli, A., Iswaldi, I., Arraéz-Román, D., Segura‐Carretero, A., Marouani, A., Mliki, A., Martínez‐Cañas, M. A., & Ghorbel, A. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16605 · Cited by 4
Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours
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Cardioprotective Potential of Flaxseeds in Diabetes
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Diversity, Genetics, and Health Benefits of Sorghum Grain
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Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers
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Whole Grains from a Mechanistic View
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Self-citation
Effects of ingredients of Korean brown rice cookies on attenuation of cholesterol level and oxidative stress in high-fat diet-fed mice
Hong, S. H., Kim, M., Woo, M., & Song, Y. O. (2017) · Nutrition Research and Practice · doi:10.4162/nrp.2017.11.5.365 · Cited by 4
“Consumption of whole grains in a diet is strongly advised [3] to reduce the prevalence of obesity, which can cause cardiovascular diseases, diabetes, or cancer.”
Background
Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales.
Bernat, N. (2013) · doi:10.4995/thesis/10251/33748 · Cited by 4
“These metabolic diseases are linked with our daily lifestyle, notably an unbalanced energy-rich diet, lacking in fibre and protective bioactive compounds, such as micronutrients and phytochemicals (Fardet, 2010).”
Background
Lignans
Zarei, I., & Ryan, E. P. (2019) · doi:10.1002/9781119129486.ch16 · Cited by 4
Вперше за тисячі років: кольорове зерно злаків як функціональна їжа майбутнього
Рибалка, О. І., Morgun, V. V., Моргун, Б. В., & Polyshchuk, S. S. (2025) · Visnik Nacional noi academii nauk Ukrai ni · doi:10.15407/visn2025.07.007 · Cited by 3
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Nutraceutical biochromes in grain crop matrices
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“…the PCs and germinated forms of wheat, the highest levels of total anthocyanins, quercetin, and pelargonidin were found in the germinated forms of purple wheat species, surpassing those in the genotypes of blue or yellow wheat. a protein composed of glutenin and gliadin fractions [13, 14, 165–167].”
Microbiota–Gut–Brain Axis Disruption, Neuroinflammation, and Potential Antioxidant-Based Treatments in Metabolic Diseases
Carro-Rodríguez, J., Ibáñez-Cervantes, G., Cárdenas‐Rodríguez, N., Ignacio‐Mejía, I., Albores-Mendez, E. M., Pardo-Pacheco, B. R., Fernández-Sánchez, V., Balboa-Verduzco, A. M., Adame, C., Lara‐Padilla, E., et al. (2026) · Antioxidants · doi:10.3390/antiox15040522 · Cited by 4
“Whole grains rich in dietary fiber, lignans and phytosterols could also improve insulin sensitivity through modulation of the intestinal microbiota [197].”
Anti-diabetic Effects of Barnyard Millet Miryang 3 [Echinochloa esculenta (A. Braun)] Grains on Blood Glucose in C57BL/KsJ-db/db Mice
Kwon, G. H., Jun, D. Y., Lee, J. Y., Park, J., Woo, M. H., Yoon, Y. H., Ko, J. Y., Oh, I.-S., & Kim, Y. H. (2015) · Journal of Life Science · doi:10.5352/jls.2015.25.11.1265 · Cited by 3
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Tan, B. L., & Norhaizan, M. E. (2021) · Springer eBooks · doi:10.1007/978-3-030-82859-2_6 · Cited by 3
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Wholemeal products-the world's health strategy
Rybalka, O. I., Morgun, V. V., Polyshchuk, S. S., Chervonis, M. V., Моргун, Б. В., & Sokolov, V. M. (2024) · Fiziologia rastenij i genetika · doi:10.15407/frg2024.02.095 · Cited by 3
WHEAT BRAN EXTRACT MIMICS STATIN LIKE ACTION IN HYPERLIPIDEMIC RABBITS: AN EXPERIMENTAL STUDY
Chadha, R., & Purohit, A. (2018) · Asian Journal of Pharmaceutical and Clinical Research · doi:10.22159/ajpcr.2018.v11i3.23689 · Cited by 3
“Wheat bran is used as a source of dietary fiber and helps in the prevention of colorectal cancer, hemorrhoids, gallbladder disease, hiatal hernia, CVD, obesity, and some gastrointestinal diseases [10].”
Background
Consumption of Traditional Saudi Foods and Their Estimated Glycaemic Index and Glycaemic Load
Al-Mssalle, M. Q. (2018) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2018.518.523 · Cited by 3
Wheat Bran Extract Regulates Mast Cell-Mediated Allergic Responses In Vitro and In Vivo
Lee, J. Y., Ahn, E., Park, J.-H., & Oh, J. S. (2020) · Molecules · doi:10.3390/molecules25173997 · Cited by 3
Quinoa 21st Century Golden Grain for Nutrition Security and Health Benefits: A Review
Tripathy, B. S. S., & Kantwa, R. G. C. R. (2021) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2021.1002.127 · Cited by 3
“Bulking fibers absorb water, easing defecation (González Martín et al., 2014 and Fardet, 2010).”
Background
CARRIER DEVELOPMENT FOR PGPR-BIOFERTILIZER AND ITS EXPLOITATION UNDER CADMIUM AND LEAD STRESSED CONDITION
PAL, A. K., Sarkar, B., & Sengupta, C. (2022) · Journal of Microbiology Biotechnology and Food Sciences · doi:10.55251/jmbfs.2506 · Cited by 3
“Wheat bran contains almost all of the B-group vitamins: thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folates and different essential amino acids such as lysine, arginine glycine etc. (Fardet, 2010) with different carbohydrates.”
Background
Effects of Dehulling On the Mineral Elements Content of Some Cereals (Maize, Millet, And Guinea Corn)
(2022) · Global Journal of Agricultural Research · doi:10.37745/gjar.2013/vo10.n3pp112 · Cited by 3
Analysis of the supply of micronutrient-fortified foods in Portugal
Martins, A. P., Correia, D. M., Carvalho, C., Lopes, C. M. M., Gomes, A. M., & Torres, D. P. M. (2022) · Acta Portuguesa de Nutrição · doi:10.21011/apn.2022.2903 · Cited by 3
Biofortification of Wheat Using Current Resources and Future Challenges
Tayade, R., Kabange, N. R., Ali, M. W., Yun, B., & Nabi, R. B. S. (2023) · Springer eBooks · doi:10.1007/978-981-19-4308-9_7 · Cited by 3
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“…been shown to protect the consumer from constipation, cardiovascular diseases, obesity, diabetes, and several disorders associated with lifestyles (Fardet, 2010; Priebe et al., 2008). cereals and legumes are the most important food sources globally and are consumed in high proportions daily in…”
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“Given the high fibre content of whole grains, it has been proposed that changes in the gut flora and enhanced anti-inflammatory effects may improve insulin sensitivity and speed up gastric emptying [50,75].”
Wheat Fiber in Postprandial Metabolic Profile and Health
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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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