食品加工与技术杂志

抽象的

Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review

Adil Gani, Wani SM, Masoodi FA and Gousia Hameed

Whole-grain cereals have received considerable attention in the last several decades due to the presence of unique blend of bioactive components like phytochemicals and antioxidants. However phytochemicals and antioxidants in whole-grains have not received as much attention as the phytochemicals in fruits and vegetables, although the increased consumption of whole-grains and whole-grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular diseases, type 2 diabetes, some cancers and allcause mortality. These unique bioactive compounds in whole-grains are proposed to be responsible for the health benefits of whole-grain consumption. In this paper, various whole-grain bioactive compounds and the health benefits associated with their consumption are reviewed.