Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

Björck, Inger; Östman, Elin; Kristensen, Mette; Anson, Nuria Mateo; Price, Ruth K.; Haenen, Guido R.M.M.; Havenaar, R.; Knudsen, Knud Erik Bach; Frid, Anders; Mykkänen, Hannu; Welch, Rob W.; Riccardi, Gabriele

doi:10.1016/j.tifs.2011.11.005

Cited by 84 publications

(55 citation statements)

References 82 publications

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“…The extent of digestion during transit through the upper GI tract is important as it determines the proportion of starch that is available to the colon for fermentation (Fuentes-Zaragoza et al., 2010; Björk et al., 2012), and may also play a role in appetite control through the colonic brake feedback mechanism (Brownlee, 2011). Undigested food residues, including both cell walls and the carbohydrates and other nutrients that they have protected or escape from digestion, are now recognized as a valuable feedstock for the colonic ecosystem (Buttriss and Stokes, 2008).…”

Section: Health Impactsmentioning

confidence: 99%

Role of polysaccharides in food, digestion, and health

Lovegrove

Edwards

Noni

et al. 2015

Critical Reviews in Food Science and Nutrition

432

230

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Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.

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Section: Health Impactsmentioning

confidence: 99%

Role of polysaccharides in food, digestion, and health

Lovegrove

Edwards

Noni

et al. 2015

Critical Reviews in Food Science and Nutrition

432

230

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“…Major foods containing gluten include any bread, cereal or other food made with wheat, rye, barley, triticale, dinkel, kamut and oat flour or ingredients and byproducts made from those grains. In addition to that epidemiological studies have linked whole grain intake to the prevention of the metabolic syndrome, obesity and associated chronic diseases such as cardiovascular disease and type-2 diabetes (Björck et al, 2012). Therefore, further research is required for the formulation of high quality, healthy gluten-free food products such as bread and pasta for the international market using teff as a wholesome raw ingredient.…”

Section: Nutritional Valuesmentioning

confidence: 99%

Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients

Forsido

Rupasinghe

Astatkie

2013

International Journal of Food Sciences and Nutrition

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The total antioxidant capacity, total phenolics content (TPC) and nutritional content of five types of enset (Enset ventricosum) flour in comparison with four staples (teff [Eragrostis tef], wheat, corn and tapioca) were evaluated. Teff, corn and "amicho" (corm of enset) had the highest ferric reducing antioxidant power (FRAP). The FRAP and TPC of teff (1.8 mmol Trolox equivalence/100 g dry matter (DM) and 123.6 mg gallic acid equivalent/100 g DM, respectively) were over 4-fold larger than the lowest obtained from "bulla" (dehydrated juice of pseudostem of enset). Corn had the lowest IC(50) value of 1,1-diphenyl-2-picrylhydrazyl radical scavenging (10.27 mg DM mL(-1)). Teff had the highest crude fat content (3.71%) and some mineral profile (P, Mg, Mn and Cu). Enset products had higher fiber, Ca, K, Mg and Mn content as compared to wheat and corn. Ethiopian staple teff has a potential for developing value-added food products with nutritional and health benefits.

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“…Several mechanisms have been discussed as mediators of favorable metabolic outcomes following WG intake, e.g. low GI features, presence of dietary fibre (DF) per se and/or the presence of DF associated bioactive components [9-12]. It has been hypothesized that dietary factors may affect composition and metabolism of the gut microflora [13,14], and a close connection between the microbial composition and inflammatory status has been observed [15,16].…”

Section: Introductionmentioning

confidence: 99%

Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults

Johansson

Nilsson

Östman

et al. 2013

Nutr J

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BackgroundRecent knowledge in animals suggests that gut microbial metabolism may affect host metabolism, including appetite regulating hormones. The aim of the present study was to evaluate the potential effects of a whole grain barley kernel product, rich in intrinsic indigestible carbohydrates (dietary fibre and resistant starch), on markers of metabolism and appetite regulation in healthy subjects.MethodsBoiled barley kernels (BK) or white wheat bread (WWB; reference) were provided as late evening meals to 19 young adults in random order using a cross-over design. During subsequent ad libitum standardized breakfast and lunch meals (10.5-16 h), blood was collected for analysis of glucose, plasma insulin, adiponectin, ghrelin, glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1), serum free fatty acids (FFA) and interleukin (IL)-6. In addition, appetite sensations, voluntary energy intake and breath H2 were determined.ResultsBK as evening meal increased plasma GLP-1 at fasting (P < 0.05) and during the experimental day (P < 0.01) compared with WWB. In addition the BK evening meal decreased fasting serum FFA (P < 0.05) and tended to decrease fasting serum IL-6 (P = 0.06). At lunch, preceded by BK evening meal, voluntary energy intake was decreased (P < 0.05) when compared to WWB evening meal. The BK evening meal decreased incremental blood glucose area (P < 0.01), promoted higher breath H2 (P < 0.001), maintained adiponectin concentrations (P < 0.05) and reduced perceived hunger (P < 0.05) during 10.5-16 h after the meal.ConclusionsThe results indicate that the BK evening meal, facilitate glucose regulation, increase the release of GLP-1, reduce subsequent energy intake while at the same time decreasing hunger over 2 subsequent meals, and reduce fasting FFA the subsequent morning, possibly mediated through gut microbial fermentation of the indigestible carbohydrates.

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Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

Cited by 84 publications

References 82 publications

Role of polysaccharides in food, digestion, and health

Role of polysaccharides in food, digestion, and health

Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients

Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults

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