2014
DOI: 10.1016/j.jcs.2014.01.001
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Abstract: Starch and cell wall polysaccharides (dietary fibre) of cereal grains contribute to the health benefits associated with the consumption of whole grain cereal products, including reduced risk of obesity, type 2 diabetes, cardiovascular disease and colorectal cancer. The physiological bases for these effects are reviewed in relation to the structures and physical properties of the polysaccharides and their behaviour (including digestion and fermentation) in the gastro-intestinal tract. Strategies for modifying t… Show more

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Cited by 186 publications
(121 citation statements)
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References 158 publications
(174 reference statements)
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“…Structure of finger millet arabinoxylan (Rao & Muralikrishna 2004) Review Czech J. Food Sci., 35, 2017 (1): 7-17 doi: 10.17221/206/2016-CJFS Lafiandra et al 2014). The structural analysis of purified arabinoxylans isolated from hemicellulose B of finger millet showed structural similarity to other cereal arabinoxylans.…”
Section: Finger Millet Arabinoxylanmentioning
confidence: 97%
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“…Structure of finger millet arabinoxylan (Rao & Muralikrishna 2004) Review Czech J. Food Sci., 35, 2017 (1): 7-17 doi: 10.17221/206/2016-CJFS Lafiandra et al 2014). The structural analysis of purified arabinoxylans isolated from hemicellulose B of finger millet showed structural similarity to other cereal arabinoxylans.…”
Section: Finger Millet Arabinoxylanmentioning
confidence: 97%
“…Dietary fibre (DF) is a multi-component mixture of plant origin and forms the main food constituent that influences the rate and extent to which blood glucose increases after ingestion of a carbohydrate or analogous carbohydrate food (AACC 2001;Fardet 2010). Primary plant dietary fibres include non-starch polysaccharides, non-α-glucan oligosaccharide, resistance starches, some polyols, and modified starches (Lafiandra et al 2014).…”
Section: Dietary Fibre Components Of Finger Milletmentioning
confidence: 99%
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“…Los AX son los principales polisacáridos no celulósicos en los cereales (Mendis y Simsek, 2014), están constituidos por una cadena principal lineal de β-D-(1,4)-xilopiranosasustituida en los grupos hidroxilo de las posiciones 2 y 3 por residuos de tipo L-arabinofuranosil unidos mediante enlaces glucosídicos β (1,4).La posición 5 suele estar sustituida por restos de ácido ferúlico (Broekaert et al, 2011;Lafiandra et al, 2014).La hidrólisis enzimática de los AX por las xilanasas y las arabinofuranosidasasproduce arabinoxilooligosacáridos (AXOS) y xilooligosacáridos (XOS) (Adams et al, 2004) que son considerados fibra dietética y que tienen múltiples efectos beneficiosos para la salud (efecto inmunomodulador, hipocolesterolémicos, control de la diabetes tipo 2, mayor absorción de ciertos minerales, efecto prebiótico, etc.) (Mendis y Simsek, 2014).…”
Section: Introductionunclassified