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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Boshuizen, B., Willems, M., Maré, L. D., Hosotani, G., de Oliveira, J. E., Horemans, B., de Vega, C. V. M., Verdegaal, E.-L. J. M. M., & Delesalle, C. J. G. (2025) · Frontiers in Physiology · doi:10.3389/fphys.2025.1644738 · Cited by 1
“…can be found in the following grain types: wheat, rye, barley, oats, rice, maize (corn), sorghum, millets, and triticale (Bohm and Buri, 2004; Brouns et al., 2010; 2012; Fardet, 2010; Pekkinen et al., 2014; Quemeneur et al., 2020; Deng et al., 2021; Boshuizen et al., 2021; Boshuizen et al., 2025).”
Influential
Alteration of gut microbiota and their metabolites by dietary phytochemicals
Mehrotra, N., Sharma, S., & Tripathi, P. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-36372-6.00008-2 · Cited by 1
Enhancing nutritional, functional, and sensory qualities of whole-wheat bread via Bacillus subtilis SH-mediated fiber modification
Fan, M., Lin, S., Xue-lian, H., Xu, L., Gu, Y., Liu, K., Tang, W., Jiao, Y., Wei, X., Liu, Y., et al. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149746 · Cited by 1
Phytomicronutrients in neurodegeneration: modulating microglial dynamics for neuroprotection
Adhikary, K., Prameela, G., Das, J., Ramzan, M., Ganguly, K., Datta, N., Banerjee, P., Barman, S., Sridhar, S. B., Taj, T., et al. (2026) · Zeitschrift für Naturforschung C · doi:10.1515/znc-2025-0239 · Cited by 2
“Even though the scienti ﬁ c data has not been conclusive to show the e ﬀ ectiveness of the antioxidant supplements in the prevention of diseases, a diet high in the antioxidant-rich foods seems to be friendly to the general health [245].”
Genomic prediction for stem rust resistance in the southern United States elite oat (Avena sativa L.) germplasm
Acharya, J. P., Khan, N., Kunwar, S., McBreen, J. C., Adewale, S. A., Harrison, S., Melson, E. E., Hathcoat, D., Nandety, R. S., Fiedler, J. D., et al. (2026) · Frontiers in Plant Science · doi:10.3389/fpls.2026.1795871 · Cited by 1
“…both food and feed markets and is valued for protein, b -glucan, and bioactive phytochemicals linked to human health, while also contributing to livestock forage systems in the southern United States (US) (Pomeranz et al., 1971; Federizzi and Mundstock, 2004; Fardet, 2010; Winkler et al., 2018).”
The impacts of ready-to-eat-cereals and cereal fibers on gut health, body weight, and cardiometabolic health
Comerford, K. B. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1717345 · Cited by 2
“…properties have also been linked to improved cardiovascular health, and it is proposed that the combined effects of consuming these compounds together with their cereal fiber intact may lead to greater cardiovascular benefits than consuming the cereal fiber alone in isolated form (52, 101).”
Species-specific changes in protein and phenolic compounds during germination of ancient and modern wheat
Čepková, P. H., Janovská, D., Jágr, M., Svoboda, P., & Dvořāček, V. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05135-3 · Cited by 1
“The increase was due to elevated ferulic acid and vanillin levels, in line with findings that common wheat contains lower baseline phenolic content compared to ancient wheats [47 ].”
Whole-grain consumption and cardiometabolic risk: a meta-analysis of randomized trials
Naghshi, S., Kiani, S., Ostadrahimi, A., Jayedi, A., Mobasseri, M., Arefhosseini, S., Tutunchi, H., & Aune, D. (2026) · European Heart Journal · doi:10.1093/eurheartj/ehag519 · Cited by 1
Grain-Based Products, Food Structure and Health Potential: Holism Vs Reductionism Editorial
Fardet, A. (2014) · Cited by 1
Self-citation
Chapter 2 Dietary carbohydrates and type 2 diabetes
de Koning, L., Malik, V., & Hu, F. B. (2013) · CRC Press eBooks · doi:10.1201/b15389-3 · Cited by 1
Bread Intake and Abdominal Fat
Bautista-Castaño, I., Sánchez‐Villegas, A., & Serra‐Majem, L. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-407869-7.00025-8 · Cited by 1
Diety roślinne w kontekście chorób układu sercowo-naczyniowego
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The Effect of Cell Wall Content of Wheat and Rice Brans on Biological Relative Bioavailability Value of Minerals Binding from the Broilers Diet
Yaghobfar, A. (2016) · Journal of Nutrition & Food Sciences · doi:10.4172/2155-9600.1000562 · Cited by 1
Chapter 2 Advanced Techniques in Extraction of Phenolics from Cereals, Pulses, Fruits, and Vegetables
Das, A. K., Adsare, S. R., Das, M., Kulthe, P. S., & Ponesakki, G. (2016) · Apple Academic Press eBooks · doi:10.1201/9781315207506-13 · Cited by 2
Innovative Technologies for the Production of Semi-Finished Meat Products as a Factor in the Development of the Consumer Market
Chugunova, O., Ponomarev, A., Kokoreva, L., & Feofilaktova, O. V. (2021) · SHS Web of Conferences · doi:10.1051/shsconf/20219304016 · Cited by 1
The role of rye bran and antibiotics on the digestion, fermentation process and short-chain fatty acid production and absorption in an intact pig model
Xu, Y., Bolvig, A. K., McCarthy-Sinclair, B., Marco, M. L., Knudsen, K. E. B., Hedemann, M. S., & Lærke, H. N. (2021) · Food & Function · doi:10.1039/d1fo00213a · Cited by 1
Vegetarian Diet: Why Is It Beneficial?
Sun, W. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/714/2/022004 · Cited by 4
STUDIES ON DEVELOPMENT OF GLUTEN FREE MALTED MULTI-MILLET COOKIES
Pramod, T., Ramesh, M. S., & Arun, K. A. (2021) · Journal of Emerging Technologies and Innovative Research · Cited by 1
Dietary Fiber
Lyon, M. R. (2013) · Elsevier eBooks · doi:10.1016/b978-1-4377-2333-5.00052-3 · Cited by 1
Evaluation of Herbal Choline and Methionine Supplementation on a Milk Production in Dairy Cows
Ferretiz-Rodríguez, F., Roque-Jimenez, J. A., Lee-Rangel, H. A., Álvarez-Fuentes, G., García-López, J. C., & Rubio, R. R. (2021) · Advances in Animal and Veterinary Sciences · doi:10.17582/journal.aavs/2022/10.3.544.547 · Cited by 1
“This has been shown from its antioxidant action, lipotropic, in integrity and signaling functions of cell membranes (Fardet, 2010).”
Dietary Fibers
Dragan, S. R., Damian, G., Pah, A.-M., Hayta, M., & Kahraman, K. (2019) · Springer eBooks · doi:10.1007/978-981-13-1745-3_31-1 · Cited by 1
Chapter 2 Advanced Techniques in Extraction of Phenolics from Cereals, Pulses, Fruits, and Vegetables
Das, A. K., Adsare, S. R., Das, M., Kulthe, P. S., & Ponesakki, G. (2016) · Apple Academic Press eBooks · doi:10.1201/9781315366319-3 · Cited by 1
Pflanzliche Lebensmittel
Nussbaumer, H. (2018) · Springer eBooks · doi:10.1007/978-3-662-57808-7_6 · Cited by 1
Isolation and Study of the Nutritional Variability of Peripheral Layers of Barley Grains During Development
Labga, L., Meziani, S., Haoud, K., Saidani, S., & Aysha, T. T. (2022) · Advanced Research in Life Sciences · doi:10.2478/arls-2022-0032 · Cited by 1
Bioaktive fytokjemikalier i fullkorn og mulige fysiologiske virkningsmekanismer
Bieniek, D. (2017) · Norsk tidsskrift for ernæring · doi:10.18261/ntfe.15.2.2 · Cited by 1
Cereal Based Fermented Products
Shah, M. A., Jabeen, R., Majid, I. U., & Mir, S. A. (2023) · Springer eBooks · doi:10.1007/978-3-031-40308-8_11 · Cited by 1
The role of lipotropic factors in the correction of metabolic disorders in women during the perimenopausal period
Орлова, С. В., & Никитина, Е. А. (2023) · Medical alphabet · doi:10.33667/2078-5631-2023-19-7-15 · Cited by 1
[Research Progress of the Effect of Mediterranean Diet on the Correlation of Lung Cancer].
Gao, M., Lai, K., Lu, Z., Liu, Y., Li, N., & Geng, Q. (2024) · PubMed Central · doi:10.3779/j.issn.1009-3419.2024.106.09 · Cited by 1
“…分析的结果显示，全谷物摄入量可以使癌症风险降低 6%-12% [67] 。谷物是膳食纤维的重要来源，而膳食纤维已被究 [73, 疫系统的正常功能和癌症抵抗力相关 [68] 。谷物含有丰富的抗氧化物质，如维生素 E 、硒等，这些成分有助于中和自由基，减少细胞氧化应激，从而降低癌症的风险 [69] 。另外， MD 中的谷物主要是整粒谷物，如全麦、糙米等，它们具有较低的升糖指数，通过维持较稳定的血糖水平，谷物有助于预防胰岛素抵抗和糖尿病 [70] 要探索不同饮食结构的组成来提高患者的生活质量 [71] 。蔬菜、水果、全谷物、鱼类和大豆制品等都被证明可以降低肺癌的发病风险…”
The potential causal effect of the pre-pregnancy dietary phytochemical index on gestational diabetes mellitus: a prospective cohort study
Heidarzadeh‐Esfahani, N., Heshmati, J., Pirjani, R., Moini, A., Shafaatdoost, M., Esmaeili, M., Mardi-Mamaghani, A., Nachvak, S. M., & Sepidarkish, M. (2024) · BMC Pregnancy and Childbirth · doi:10.1186/s12884-024-06643-4 · Cited by 1
“The possible mechanism might be that whole-grain diet contained fiber and phytochemical components increased gut health, and improved glycemic response [23, 43].”
Background
Fatty Acid Composition, Oxidative Status, and Content of Biogenic Elements in Raw Oats Modified Through Agricultural Practices
Wojtacki, M., Żuk‐Gołaszewska, K., Duliński, R., Giza-Gołaszewska, J., Kalisz, B., & Gołaszewski, J. (2024) · Foods · doi:10.3390/foods13223622 · Cited by 1
“Fardet [18] and Gil et al. [19] found that whole-grain oats reduced the risk of diabetes and cancer.”
Mitigating digestive complications and neutropenia in pediatric leukemia through a Persian medicine product of whole wheat-based dietary intervention: a randomized triple-blind placebo-controlled trial
Zohalinezhad, M. E., Barkhori, S., Zekavat, O. R., Namjoyan, F., Bordbar, M., & Hashempur, M. H. (2025) · Supportive Care in Cancer · doi:10.1007/s00520-025-09177-3 · Cited by 1
“Research has suggested that wheat bran could have positive effects on preventing diseases such as colorectal cancer, cardiovascular disease, obesity, diverticular disease, constipation, and irritable bowel syndrome [7].”
Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility
Castillo, A., & Jennifer, A. (2014) · Lincoln (University of Nebraska) · Cited by 1
Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects
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Efecto del endospermo de semilla de tara y polvo de las hojas de Agave americana en el peso corporal y velocidad de tránsito intestinal en ratas
Vilcanqui-Pérez, F., Villanueva-Espinoza, M. E., & Vílchez‐Perales, C. (2018) · Revista Peruana de Medicina Experimental y Salud Pública · doi:10.17843/rpmesp.2018.352.2897 · Cited by 1
MICROSCOPY TECHNIQUES FOR INVESTIGATING NUTRITIONAL PROPERTIES OF CEREALS AND THEIR TRANSFORMATION INTO FOODSTUFFS
Ninfali, P., Panato, A., Bortolotti, F., Valentini, L., & Gobbi, P. (2018) · Istituto Lombardo - Accademia di Scienze e Lettere - Incontri di Studio · doi:10.4081/incontri.2018.435 · Cited by 1
“All of them may be consumed in grains or milled into flours, that can be mixed with different ingredients and used for bakery, flaked or extruded products, such as pasta (Fardet, 2010).”
BackgroundInfluential
Bound phenolic compounds of whole cereals grain as a functional food component: part one
Terpinc, P. (2019) · Acta agriculturae Slovenica · doi:10.14720/aas.2019.114.2.12 · Cited by 1
Foods as First Defense Against COVID-19
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Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds
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“According to cultivars, this increase ranged between 2 and 4 folds was related to the amylolytic enzyme’s action [32].”
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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