Whole Grains and Their Bioactives: Composition and Health

ISBN-13: 9781119129455 / Angielski / Twarda / 2019 / 512 str.

Jodee Johnson; Taylor C. Wallace

Spis treści

List of Contributors xvPart I Introduction 11 Introduction to Whole Grains and Human Health 3Jodee Johnson and Taylor C. Wallace1.1 History of Whole Grains 41.2 Who Consumes Whole Grains? 51.3 What are Whole Grains? 51.4 Components of Whole Grains 61.5 Whole Grain Bioactives 61.6 Health-Promoting Effects of Whole Grains 71.7 Conclusion 13References 13Part II Whole Grains, Whole Food Nutrition 192 Wheat 21Daniel D. Gallaher and James A. Anderson2.1 Introduction 212.2 History of the Grain 212.3 Types 222.4 Nutritional Composition 252.5 Health Effects on Chronic Diseases 302.6 Conclusion 35References 363 Oats 45Yao Tang, Aaron Yerke and Shengmin Sang3.1 Introduction 453.2 Nutritional Composition 473.3 Health Effects in Chronic Diseases 523.4 Conclusion 55References 554 Rice 63Nora Jean Nealon and Elizabeth P. Ryan4.1 Introduction 634.2 History of Whole Grain Rice 634.3 Variety in Whole Grain Rice Quality and Preferences 644.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice 644.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease 774.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens 814.7 Conclusion 82Acknowledgments 83References 835 Corn 113Siyuan Sheng, Tong Li and Rui Hai Liu5.1 Introduction 1135.2 Macro-and Micronutrients in Corn 1145.3 Corn Phytochemicals 1145.4 Health Benefits 1245.5 Conclusion 128References 1286 Barley 135Clarence W. (Walt) Newman, Rosemary K. Newman and Christine E. Fastnaught6.1 Introduction 1356.2 The Beginning 1356.3 The Whole Grain Barley Kernel 1376.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases 1496.5 Conclusion 156References 1567 Rye 169Laila Meija and Indrikis Krams7.1 Introduction 1697.2 Types 1717.3 Consumption 1717.4 Epidemiological Studies of Rye Intake 1717.5 Rye Products 1727.6 Nutritional Composition 1777.7 Phytochemicals 1787.8 Rye Fiber 1787.9 Health Effects on Chronic Diseases 1867.10 Gut Health 1917.11 Cancer 1927.12 Conclusion 198References 198Part III Pseudo Cereal Grains, Whole Food Nutrition 2098 Amaranth 211Aída Jimena Velarde-Salcedo, Esaú Bojórquez-Velázquez and Ana Paulina Barba de la Rosa8.1 Introduction 2118.2 History of Amaranth 2128.3 Amaranth Genetic Diversity 2138.4 Amaranth Plant Physiology 2158.5 Amaranth Seed Morphology 2168.6 Amaranth Seed Chemical Composition and Nutritional Properties 2178.7 Phytochemical Compounds in Amaranth Seeds 2238.8 Amaranth Seed Storage Proteins 2248.9 Health Effects of Amaranth Grain 2268.10 Conclusion 240References 2409 Buckwheat 251Juan Antonio Giménez Bastida, José Moisés Laparra Llopis and Henryk Zielinski9.1 Introduction 2519.2 History of the Grain 2519.3 Nutritional Composition of Buckwheat 2539.4 Metabolism and Bioavailability 2549.5 Health Effects on Chronic Diseases 2559.6 Conclusion 260Acknowledgments 260References 26010 Quinoa 269Beenu Tanwar, Ankit Goyal, Syed Irshaan, Vikas Kumar, Manvesh Kumar Sihag, Ami Patel and Intelli Kaur10.1 Introduction 26910.2 History of the Quinoa Grain 27010.3 Types of Quinoa 27010.4 Nutritional Composition 27110.5 Phytochemicals/Bioactives and Antinutritional Factors 27710.6 Health Benefits 28710.7 Food Applications 29410.8 Future Prospects 29410.9 Conclusion 295References 295Part IV Health-Promoting Properties of Whole Grain Bioactive Compounds 30711 Avenanthramides 309Tianou Zhang and Li Li Ji11.1 Introduction 30911.2 Presence in Whole Grains 30911.3 Chemical Structure and Biosynthesis 31011.4 Effects of Processing 31111.5 Absorption, Distribution, Metabolism, and Excretion 31411.6 Health Benefits 32011.7 Conclusions and Future Research 330References 33112 beta-Glucans 339Susan Tosh and S. Shea Miller12.1 Introduction 33912.2 Presence and Distribution in Whole Grains 34012.3 Chemistry 34212.4 Mechanisms of Action 34412.5 Effects of Processing 34812.6 Conclusion 350References 35113 Phenolic Acids 357C-Y. Oliver Chen, Sérgio M. Costa and Klinsmann Carolo13.1 Introduction 35713.2 Presence of Phenolic Acids in Whole Grain 35813.3 Factors Affecting Phenolic Acid Content in Grains 36313.4 Bioaccessibility and Bioavailability of Grain Phenolic Acids 36513.5 Health Benefits of Grain Phenolic Acids 36613.6 Conclusion 370References 37114 Carotenoids 383Elizabeth J. Johnson14.1 Introduction 38314.2 Chemistry 38414.3 Presence in Whole Grains 38414.4 Dietary Databases 38714.5 Bioavailability 38714.6 Effect of Processing, Storage, and Environment 38814.7 Conclusion 389References 38915 Alkylresorcinols 393Alastair B. Ross15.1 Introduction 39315.2 Chemistry and Nomenclature 39315.3 Presence of Alkylresorcinols in Cereals 39415.4 Effect of Food Processing on Alkylresorcinols 39415.5 Measuring Alkylresorcinols 39615.6 Intake of Alkylresorcinols 39715.7 Bioavailability and Pharmacokinetics of Alkylresorcinols 39815.8 Biological Effects of Alkylresorcinols 39815.9 Mechanisms of Action 39915.10 Use of Alkylresorcinols and Their Metabolites as Biomarkers of Whole Grain Intake 40015.11 Conclusion 402References 40216 Lignans 407Iman Zarei and Elizabeth P. Ryan16.1 Introduction 40716.2 Presence in Whole Grains 40816.3 Chemistry 40816.4 Metabolism of Lignans by Human Gut Microbiota and Bioavailability 41016.5 Biological Activities 41316.6 Impact of Agronomic Factors on Lignan Content in Foods 41416.7 Effect of Processing 41416.8 Safety 41516.9 Conclusion 415Acknowledgments 420References 42017 Phytosterols 427Dan Zhu, and Laura Nyström17.1 Introduction 42717.2 Chemistry 42717.3 Presence in Whole Grains 43117.4 Bioaccessibility and Bioavailability 44217.5 Mechanisms of Action 44617.6 Effect of Processing 45117.7 Conclusion 454References 45418 Phytic Acid and Phytase Enzyme 467Vikas Kumar, Amit K. Sinha and Kimia Kajbaf18.1 Introduction 46718.2 Food Sources of Phytic Acid 46818.3 Phytase 46918.4 Classification of Phytase 47418.5 Factors Influencing Phytase Bioefficacy 47418.6 Source of Phytase 47618.7 Beneficial Health Effects of Phytate 47618.8 Conclusion 478References 478Index 485

O autorze

About the EditorsDr. Jodee Johnson, PhD, is Associate Principal Scientist, Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL, USA.Dr. Taylor C. Wallace is the Principal & CEO at Think Healthy Group, Inc. and an Adjunct Professor at the Department of Nutrition and Food Studies, George Mason University, Fairfax, VA, USA.Both Dr. Johnson and Dr. Wallace have published extensive research exploring the health-promoting effects of whole grains, other foods, and dietary bioactives.