Alkylresorcinols in Cereals and Cereal Products

Ross, Alastair B.; Shepherd, Martin J.; Schüpphaus, Meike; Sinclair, Vicky; Alfaro, Begoña; Kamal‐Eldin, Afaf; Åman, Per

doi:10.1021/jf0340456

Cited by 304 publications

(426 citation statements)

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“…These values are comparable to literature: 61.9-65.5 mg/100 g FW by Ross et al (2003), 92.7 mg/100 g FW by Mattila et al (2005), 134.2 mg/100 g FW by Landberg et al (2009).…”

Section: Discussionsupporting

confidence: 88%

“…The alkyl chain in cereal ARs varies from 15 to 27 carbon atoms. They are located in the intermediate layers between pericarp and testa in the grain (Landberg et al, 2008), and are found in high concentrations only in whole grain and/or bran products of wheat (31.7-143.9 mg/100 g dry matter, DM) and rye (36.0-320.0 mg/100g DM), and in very small amounts in refined flour (white bread, most breakfast cereals, pasta) or in any other commonly consumed foods (Ross et al, 2003;Ross et al, 2004a;Ross and Kochhar, 2009;Annica et al, 2010). They are also present in triticale (43.9-64.7 mg/100 g DM), and in small amounts in barley (4.2-5.1 mg/100 g DM), but not in oats (Ross et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…These values are comparable to literature: 61.9-65.5 mg/100 g FW by Ross et al (2003), 92.7 mg/100 g FW by Mattila et al (2005), 134.2 mg/100 g FW by Landberg et al (2009).…”

Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…They are present in high amounts in rye, common-and durum wheat and in lower amounts in barley (Landberg et al, 2006a;Andersson et al, 2008). AR are located in the outer cuticule of testa or inner cuticule of pericarp and thus their occurrence in blood reflect individual intake of bran (Ross et al, 2001(Ross et al, , 2003Landberg et al, 2008b).…”

Section: Introductionmentioning

confidence: 99%

“…In rye, the quantitatively most abundant AR homologues are C17:0, C19:0 and C21:0, whereas C19:0 and C21:0 are the most abundant homologues in wheat (Ross et al, 2003). The ratio between C17:0 and C21:0 has been suggested to distinguish between different cereals because the ratio is close to 1.0 for rye, 0.1 for common wheat and 0.001 for durum wheat (Chen et al, 2004;Landberg et al, 2006a).…”

Section: Introductionmentioning

confidence: 99%

Reliability of fasting plasma alkylresorcinol concentrations measured 4 months apart

et al. 2010

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Background/Objectives: Alkylresorcinols (ARs) have been suggested as specific dietary biomarkers of whole-grain intake. Evaluation of long-term reliability in repeatedly collected samples in population-based studies is needed to assess whether plasma AR reflect long-term exposure and may be used to study exposure-disease relationships in large-scale epidemiologic studies. The objective of this study was to analyze the reliability (reproducibility) of AR concentrations in fasting plasma measured 4 months apart. Conclusions: Overall, we observed moderate reliability in concentration of total AR and individual homologues over time, although reliability was weaker in men than in women. These findings should be taken into account when using AR as blood biomarkers for whole-grain intake in large-scale epidemiologic studies.

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“…Los alquilrescinoles son lípidos fenólicos presentes en las partes exter nas de ciertos cereales con propiedades antioxidantes y la posibilidad de tener efectos anticáncer y antimicrobiano (Ross et al, 2003). Los alquilrescinoles se encuentran en mayor cantidad en el centeno que en el trigo y casi nada en la avena y en el arroz.…”

Section: Alquilrescinolesunclassified

Compuestos importantes para la salud encontrados en los cereales enteros

Flores

2012

Ing. ind. (Lima)

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Resumen: Los productos basados en granos enteros han ganado importan cia, pues se les considera entre los alimentos que mejoran la salud y redu cen el riesgo de enfermedades relacionadas con los hábitos alimentarios. La cáscara y el germen de los cereales contienen más vitaminas, minerales, antioxidantes naturales y fibra dietética que el endosperma, que principal mente contiene almidón y proteína. Estudios recientes indican que existen una serie de beneficios para la salud relacionados con el consumo de fibra dietética, entre los cuales se pueden mencionar la regulación de la glucosa de la sangre y del nivel de insulina, la reducción del colesterol de la sangre, la prevención del cáncer de colon y de desórdenes cardiovasculares. Palabras clave: Cereales / cáscara / salvado / salud / prevención de enfermedades Health important compounds found in whole grainsAbstRAct: Whole grain based products are gaining importance in improv ing health and reducing risk diseases related to food habits. Cereal bran and germ contain more vitamins, minerals, natural antioxidants and die tary fiber than the endosperm that mainly contains starch and protein. Actual research shows beneficial aspects for health related to the con sumption of dietary fiber like, for example, blood glucose and insulin level regulation improvement, blood cholesterol reduction and colonic cancer and cardiovascular disorders prevention. Keywords: Cereals / bran / health / preventionIngeniería Industrial n. o 30, 2012 208 Rafael Villanueva Flores INTRODUCCIÓNLos cereales constituyen la fuente principal de alimentos para el mun do. Cuando se consumen tras quitarle las cubiertas y el germen, se de nomina cereal 'refinado'. Cuando se procesa sin quitarle las cubiertas, el producto resultante se denomina 'entero'.En los últimos años, los productos basados en granos enteros han ganado atención debido a los beneficios que aportan a la salud. Pode mos definir a los granos enteros como aquellos granos intactos, moli dos, chancados o laminados luego de haberles removido las partes no comestibles, en los cuales sus principales componentes (endosperma, germen y cáscara) mantienen la misma proporción relativa, tal como existen en el grano intacto. Se consideran también aquellos que sufrie ron la separación temporal de sus componentes durante el procesa miento para una posterior recombinación.Cada día es más evidente que los productos elaborados sobre la base de granos enteros tienen potencial para mejorar la salud y para reducir el riesgo de enfermedades relacionadas con los hábitos alimentarios.Los cereales son principalmente fuente de carbohidratos provenien tes del endosperma del grano de donde se obtiene la mayoría de los pro ductos industriales, como la harina de trigo o el arroz pilado. Sin em bargo, también son una fuente importante de componentes favorables para la salud, como la fibra dietética, los prebióticos, los minerales, los lípidos, las vitaminas y las ligninas ubicados principalmente en la cás cara y el germen del grano que, en muchos casos, al ser ...

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Alkylresorcinols in Cereals and Cereal Products

Cited by 304 publications

References 31 publications

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Reliability of fasting plasma alkylresorcinol concentrations measured 4 months apart

Compuestos importantes para la salud encontrados en los cereales enteros

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