Phytochemicals in whole grain wheat and their health‐promoting effects

Zhu, Yingdong; Sang, Shengmin

doi:10.1002/mnfr.201600852

Cited by 99 publications

(73 citation statements)

References 166 publications

(230 reference statements)

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“…In the present study, it was also shown that adolescents with PMS had a low consumption of whole grains and a high consumption of refined grains which could also be a contributing factor triggering the symptoms of PMS. Whole grains are important components of a healthy diet as they are packed with protein, fibre, B vitamins, iron, zinc, copper, magnesium and antioxidants including vitamin E and phytochemicals . The content of B vitamins, fibre and minerals of whole grains might be especially linked to PMS symptoms.…”

Section: Discussionmentioning

confidence: 99%

Diet quality in adolescents with premenstrual syndrome: A cross‐sectional study

Isgin-Atici

Kanbur

Akgül

et al. 2019

Nutrition & Dietetics

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Aim: Premenstrual syndrome (PMS) is a complex of symptoms that can seriously affect the quality of life in women. It has been suggested that the nutritional status of adult women may influence the presence and/or severity of PMS symptoms. However, little is known about this association in adolescents. The present study aimed to examine the relationship between diet quality and the presence/severity of PMS symptoms in adolescents. Methods: A case-control study of 272 female students, aged 13-18 years, was conducted in a high school. PMS was diagnosed and the symptoms were recorded using Premenstrual Syndrome Scale (PMSS)-2006 in 2 consecutive months. Dietary intake was assessed with 24-hour-dietary intake recall method and Healthy Eating Index-2010 (HEI-2010) score was calculated as an indicator of diet quality. Anthropometric measurements, including body weight, height, waist circumference and hip circumference were taken. Results: PMS was diagnosed in 56.9% of the study sample. The mean HEI-2010 score was significantly lower in the PMS group (47.5 AE 23.95) when compared to the control group (53.5 AE 20.98), P = 0.034. The PMS symptoms, anxiety (P = 0.009), depressive feelings (P = 0.016) and changes in sleeping pattern (P = 0.000) were associated with lower diet quality scores in the PMS group. No significant difference in anthropometric measurements was observed between the groups. Conclusions: The present study suggested that adolescents with a high-quality diet might experience depressive feelings, anxiety or changes in sleeping less when compared to those with a low quality diet. Therefore, the causal relationship between diet quality and presence/severity of PMS should be investigated in further studies.

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Section: Discussionmentioning

confidence: 99%

Diet quality in adolescents with premenstrual syndrome: A cross‐sectional study

Isgin-Atici

Kanbur

Akgül

et al. 2019

Nutrition & Dietetics

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“…Health beneficial constituents of WGs include phytochemicals, bioactive carbohydrate fractions, peptides, and other phytonutrients [11,[13][14][15][16]. WGs contain high amounts of phytochemicals, which are plant secondary metabolites that have shown biological activity and have been broadly investigated as health beneficial groups of compounds in food [17][18][19]. Particularly important are phenolic constituents, which are major forms of these phytochemicals and vital with reference to their unique contribution to the health benefits of WGs.…”

Section: Introductionmentioning

confidence: 99%

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2020

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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

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“…However, recent studies indicated that the nutritional benefits of WGs may partly be attributed to some phytochemicals other than fiber because of their strong antioxidant and anti‐inflammatory effects, such as avenanthramides (AVAs) in oats and alkylresorcinols (ARs) in wheat and rye. [ 6,7 ]…”

Section: Introductionmentioning

confidence: 99%

5‐Heptadecylresorcinol, a Biomarker for Whole Grain Rye Consumption, Ameliorates Cognitive Impairments and Neuroinflammation in APP/PS1 Transgenic Mice

Liu

Wang

et al. 2020

Molecular Nutrition Food Res

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Scope 5‐heptadecylresorcinol (AR‐C17) is a biomarker for whole grain rye consumption, which is also an important active component with potential health benefits. The aim of this study is to investigate the protective effect of AR‐C17 on cognitive deficits in amyloid precursor protein (APP)/PS1 transgenic mice. Methods and results Cognitive function is evaluated using Morris water maze test. The result shows that oral administration of AR‐C17 (150 mg kg−1 day−1) for 5 months can ameliorate APP/PS1 transgenic mice memory impairment and improve learning ability. Moreover, AR‐C17 treatment can notably reduce β‐amyloid plaques accumulation and tau hyperphosphorylation while enhancing a disintegrin and metalloprotease 10 (ADAM10), postsynaptic density protein‐95 (PSD‐95), and synaptophysin protein expression in APP/PS1 transgenic mice. Furthermore, AR‐C17 treatment reduces neuroinflammation by inhibiting microglial activation and astrogliosis as well as decreasing NOD‐like receptor family, pyrin domain‐containing 3 (NLRP3) inflammasome‐mediated IL‐1β production and activating the sirtuin 3 (SIRT3)/superoxide dismutase 2 (SOD2) signaling pathway. Additionally, AR‐C17 consumption significantly modulated gut dysbiosis in APP/PS1 transgenic mice through improving the relative abundance of Akkermansia and Lactobacillus while reducing the abundance of Clostridium and Desulfovibr according to16S rRNA analysis. Conclusion AR‐C17 can be applied as a potential functional food ingredient to ameliorate cognitive impairments and prevent Alzheimer's disease.

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Phytochemicals in whole grain wheat and their health‐promoting effects

Cited by 99 publications

References 166 publications

Diet quality in adolescents with premenstrual syndrome: A cross‐sectional study

Diet quality in adolescents with premenstrual syndrome: A cross‐sectional study

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

5‐Heptadecylresorcinol, a Biomarker for Whole Grain Rye Consumption, Ameliorates Cognitive Impairments and Neuroinflammation in APP/PS1 Transgenic Mice

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