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A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds.…mehr
A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: * Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health * Beneficial properties of certain bioactive compounds found in particular grain species * How bioactive compounds work within an individual's overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.
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Autorenporträt
About the Editors Dr. 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.
Inhaltsangabe
List of Contributors xv
Part I Introduction 1
1 Introduction to Whole Grains and Human Health 3 Jodee Johnson and Taylor C. Wallace
1.1 History of Whole Grains 4
1.2 Who Consumes Whole Grains? 5
1.3 What are Whole Grains? 5
1.4 Components of Whole Grains 6
1.5 Whole Grain Bioactives 6
1.6 Health-Promoting Effects of Whole Grains 7
1.7 Conclusion 13
References 13
Part II Whole Grains, Whole Food Nutrition 19
2 Wheat 21 Daniel D. Gallaher and James A. Anderson
2.1 Introduction 21
2.2 History of the Grain 21
2.3 Types 22
2.4 Nutritional Composition 25
2.5 Health Effects on Chronic Diseases 30
2.6 Conclusion 35
References 36
3 Oats 45 Yao Tang, Aaron Yerke and Shengmin Sang
3.1 Introduction 45
3.2 Nutritional Composition 47
3.3 Health Effects in Chronic Diseases 52
3.4 Conclusion 55
References 55
4 Rice 63 Nora Jean Nealon and Elizabeth P. Ryan
4.1 Introduction 63
4.2 History of Whole Grain Rice 63
4.3 Variety in Whole Grain Rice Quality and Preferences 64
4.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice 64
4.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease 77
4.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens 81
4.7 Conclusion 82
Acknowledgments 83
References 83
5 Corn 113 Siyuan Sheng, Tong Li and Rui Hai Liu
5.1 Introduction 113
5.2 Macro-and Micronutrients in Corn 114
5.3 Corn Phytochemicals 114
5.4 Health Benefits 124
5.5 Conclusion 128
References 128
6 Barley 135 Clarence W. (Walt) Newman, Rosemary K. Newman and Christine E. Fastnaught
6.1 Introduction 135
6.2 The Beginning 135
6.3 The Whole Grain Barley Kernel 137
6.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases 149
6.5 Conclusion 156
References 156
7 Rye 169 Laila Meija and Indrikis Krams
7.1 Introduction 169
7.2 Types 171
7.3 Consumption 171
7.4 Epidemiological Studies of Rye Intake 171
7.5 Rye Products 172
7.6 Nutritional Composition 177
7.7 Phytochemicals 178
7.8 Rye Fiber 178
7.9 Health Effects on Chronic Diseases 186
7.10 Gut Health 191
7.11 Cancer 192
7.12 Conclusion 198
References 198
Part III Pseudo Cereal Grains, Whole Food Nutrition 209
8 Amaranth 211 Aída Jimena Velarde-Salcedo, Esaú Bojórquez-Velázquez and Ana Paulina Barba de la Rosa
8.1 Introduction 211
8.2 History of Amaranth 212
8.3 Amaranth Genetic Diversity 213
8.4 Amaranth Plant Physiology 215
8.5 Amaranth Seed Morphology 216
8.6 Amaranth Seed Chemical Composition and Nutritional Properties 217
8.7 Phytochemical Compounds in Amaranth Seeds 223
8.8 Amaranth Seed Storage Proteins 224
8.9 Health Effects of Amaranth Grain 226
8.10 Conclusion 240
References 240
9 Buckwheat 251 Juan Antonio Giménez Bastida, José Moisés Laparra Llopis and Henryk Zielinski
