Cereals: Functional constituents and its health benefits

Abstract

Cereals are the major source of energy to good health over the world. The major and minor cereals are consumed either processed and semi processed with addition of other food ingredients. The cereals contains nutrients like carbohydrates, proteins, minerals, vitamins, fat and some of cereals having good amount of dietary fibre (soluble and insoluble). Some cereals especially colored rice, colored wheat, colored maize and some millets having the functional bioactive components such as polyphenols, tocopherol, orzyzenol (antioxidants) and vitamins these cereals having functional properties and ultimately fight against diseases and prevent or control the some disease in body i.e. cardiovascular risk, reduces the risk of cancer, type-2 diabetes, hypertension, high blood pressure etc. The cereal is consumed with pulses and fulfils the requirements essentials amino acid and its availability. Functional foods are consumed around the world; each functional food has its significance unique properties like taste, aroma, texture, consistency and flavour. The food may be consumed fermented while some are non-fermented. Fermented cereals are increasing the vitamins B complex and some other nutrients.

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

“…As noted earlier, polyphenols is divided into the major classes phenolic acids, flavonoids (flavonols, flavanols, isoflavones, flavanones, anthocyanins, proanthocyanins, etc. ), polyphenolic amides, stilbenes, lignans, and volatile oils (e.g., carvacrol, eugenol, menthol thymol) (Baniwal et al 2021; Brewer 2011; Kumar et al 2014;Papuc et al 2017;Prabhu et al 2021;Rasouli, Farzaei, and Khodarahmi 2017;Singla et al 2019). Notably, caffeic, carnosic, chlorogenic, gallic, and rosmarinic acids are among the most widely studied phenolic acids (Jiang and Xiong 2016;Papuc et al 2017).…”

Talbina as a functional food and a source of health-beneficial ingredients: a narrative review

“…Recently, the interest in barley as a functional food has been revived because of the presence of constituents in barley that are known to prevent and to alleviate certain diseases [27][28][29][30][31] . Barley is an excellent source of both soluble dietary fiber such as beta-glucan and insoluble dietary fiber, the physiological benefits of which include improvements in gastrointestinal health, weight management and glucose tolerance, as well as a reduction in cardiovascular diseases, colorectal cancer, blood cholesterol and glucose level 32 .…”

Development of Green UV-Vis Method for Direct Determination of Total Sugars in the Aqueous Extract of Teff (Eragrostis tef (Zuccagni) Trotter) Grains and Other Cereals

“…Whole grains can help to maintain pancreatic function by increasing glucosestimulated insulin production in overweight/obese people at risk of type 2 diabetes [4]. Whole grains are invaluable sources of carbohydrates, proteins, fbers, phytochemicals, minerals, and vitamins [2,5]. Te slow release of carbohydrate constituents was found to be useful for diabetic patients [6].…”

“…Furthermore, those who consume whole grains live a healthier lifestyle in general, including smoking less, taking less alcohol, and being more physically active [7]. Functional foods obtained from cereals help our body to boost immunity, defend against blood pressure, cholesterol levels, and blood sugar levels, decreasing risk of getting heart failure [5].…”