Wholegrains and phytochemicals

Okarter and Liu (2010 ) Health Benefits Phytochemicals of Whole Grain. Critical Reviews in Food Science and Nutrition vol 50, 193-208
A whole grain consists of the intact, ground, cracked, or flaked caryopsis, whose principal anatomical components, the starchy endosperm, germ. and bran-are present in the same relative proportions as they exist in the intact caryopsis. Whole grain food products can be intact, consisting of the original composition. of bran. germ, and endosperm. throughout the entire lifetime of the product, or reconstituted, in. which one or more of the original components of a whole grain is recombined 10 the relative proportion naturally occurring in the grain kernel. Increased consumption. of whole grains has been associated with reduced risk of major chronic diseases including cardiovascular disease, type 11 diabetes, and some cancers. Whole grain foods offer a wide range of phytochemicals with health benefits that are only recently becoming recognized. The unique phytochemicals in whole grains are proposed to be responsible for the health benefits of whole grain consumption. In this paper; whole grain phytochemicals and the health benefits associated witli their consumption are reviewed.
The whole grain phytochemicals which the autor identify as being of value include
Phenolics , phenolic acids, alkenylresorcinols , flavonoids
Carotenoids, vitamin E
γ-oryzanol , and
dietary fibre.

Martin Eastwood
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