Cereals: Functional constituents and its health benefits

Baniwal, Poonam; Mehra, Rahul; Kumar, Nishant; Sharma, Swati; Kumar, Sudhir

doi:10.22271/tpi.2021.v10.i3a.5681

Cited by 6 publications

(5 citation statements)

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“…Tryptophan is an important component of bovine colostrum and plays a key role in the synthesis of protein and muscle tissue in the human body. The milk caseins are also acknowledged as the exceptional carrier of polyphenols due to the high level of proline and self-association properties [38][39][40][41] . These polyphenols exhibits numerous therapeutic application towards human health (Kumar et al 2014a) [42] .…”

Section: Colostrummentioning

confidence: 99%

A review on nutritional advantages and nutraceutical properties of cow and goat milk

Chauhan¹,

Powar²,

Mehra³

2021

Int. J. Appl. Res.

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Milk is considered a wholesome food and is largely consumed globally. The bovine and caprine are the foremost source of milk, which also played a noteworthy role in the social-economic development of both developed and under-developed countries. The composition of milk significantly depends upon the environmental conditions, genetics, type of breed, and other internal and external factors. The protein, carbohydrate, lipid and vitamin and mineral content together makes milk into a wholesome nutritious fluid. Bovine milk is majorly consumed among milk from other species. On the other hand, the goats or caprine were the first domesticated animals by humans which also regard as "poor man cow". Milk of both varieties is highly nutritious and have potential benefits. The amount of water in the milk of both varieties is somewhat similar while on the other hand cow milk have a comparatively higher carbohydrate content than goat milk. The casein and whey protein (WPs) ratio in cow and goat milk is almost similar i.e., 80:20. Lipid content is an essential factor that regulates the physical and sensory values of milk. Goat milk is known for its better digestibility as compared to cow milk due to the existence of small-sized lipid globules. The poly-unsaturated fatty acids (PUFA) in goat milk account for their anti-cancerous properties. In the context of the bioavailability of minerals, goat milk is preferred and high levels of vitamin A is also recorded in goat milk. It has lesser content of vitamin B9, B12 and vitamin E than cow milk. Emerging evidence from the scientific research suggests that both goat and cow are comprised of an adequate number of bioactive constituents viz immunoglobins, lactoferrin, lysozyme and others that offer the medical application in the prevention and pre-treatment of numerous ailments.

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Section: Colostrummentioning

confidence: 99%

A review on nutritional advantages and nutraceutical properties of cow and goat milk

Chauhan¹,

Powar²,

Mehra³

2021

Int. J. Appl. Res.

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“…Similar to minerals, the vitamins are mainly found in the germ, highlighting the importance of consuming whole grains as opposed to refined cereals (Baniwal et al, 2021).…”

Section: Cereal Grains: Economic and Nutritional Importancementioning

confidence: 99%

Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review

Shahidi¹,

Danielski²,

Ikeda³

2021

JFB

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Cereals are a staple food in the diets of many populations globally. Besides their nutritive function in food, they are also rich in various groups of bioactive compounds, especially polyphenols. Wheat, rice, barley, rye, oat, maize, millet, sorghum, and other cereal grains present a great variety of phenolic acids, flavonoids, proanthocyanidins, alkylresorcinols, and lignans, which can be affected in many ways by the post-harvest treatments and further processing of these feedstocks. This review discusses up-to-date studies about the effects of common cereal processing techniques on their phenolic composition, biological activities, and bioefficiency. Generally, mild thermal and high-pressure treatments enhance cereals’ phenolic composition by releasing the insoluble-bound fraction, which increases their bioaccessibility. On the other hand, processes involving extreme temperature conditions and removal of the grains’ outer layers may drastically reduce the phenolic content. Therefore, it is imperative to optimize the processing conditions of cereals, so their health-promoting benefits are preserved.

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“…Ferulic acid can be mainly found in the outer coats of the grain. The pericarp and the aleurone layer of wheat grain contain 98 % of the total ferulic acid (Baniwal et al, 2021; ChauhaN et al, 2018; Kaushik et al, 2018) [23][24][25] . The constrained forms are quinic acid, glycosylated tartaric acid, shikimic acid or aldehydes.…”

Section: Phenolic Acidmentioning

confidence: 99%

Polyphenols: Types, sources and therapeutic applications

Rudra¹,

Arvind²,

Mehra³

2021

Int. J. Home Sci.

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Polyphenols have been known for being rich and varied daily nutrients for us and play a very crucial function in the eradication of certain anomalies like heart diseases and cancer that are growing. Polyphenols' benefit on health is determined by the level absorbed as well as their bioavailability. The origin and types along with their contents found in different food resources of the various polyphenols, as well as their impact are important as these compounds provide many health advantages in the fight against diseases found in humans. Referring to a balanced food regime is always a crucial aspect in maintaining good health and nutrition in today's world. Certain researchers have deduced that a population that eats a certain meal (notably polyphenol-abundant regimens) have lower chances of developing a variety of chronic anomalies, including cancer, diabetes, coronary disease, obesity, and so on. Specifically, polyphenols and their types have been explored and reviewed making sure via its conclusions, future research on polyphenols becomes easier.

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Cereals: Functional constituents and its health benefits

Cited by 6 publications

References 0 publications

A review on nutritional advantages and nutraceutical properties of cow and goat milk

A review on nutritional advantages and nutraceutical properties of cow and goat milk

Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review

Polyphenols: Types, sources and therapeutic applications

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