Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds

Okarter, Neal

doi:10.5772/30558

Cited by 6 publications

(8 citation statements)

References 62 publications

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“…Absorption of soluble free ferulic acid occurred mostly from the small intestine (Kern et al 2003). However, ferulic acid found in the insoluble-bound fraction, did not show any cellular antioxidant activity (Okarter 2012). Digestion partially hydrolyses the hydrolysable phenolics and thereby increases the antioxidant capacity of cereal products (LiyanaPathirana and Shahidi 2005).…”

Section: Resultsmentioning

confidence: 99%

Spring, einkorn and emmer wheat species - potential rich sources of free ferulic acid and other phenolic compounds

Lachman¹,

Musilová²,

Kotíková³

et al. 2012

PLANT SOIL ENVIRON

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Einkorn (Triticum monococcum L., subsp. monococcum), emmer (Triticum dicoccum Schuebl [Schrank], subsp. dicoccum) and spring wheat (Triticum aestivum L.) may be rich in hydrophilic antioxidants, therefore being a potential food source with high nutritional properties. The aim of the present study was to assess the content of free ferulic acid (FFA) and total polyphenols (TP) beneficial for human health in wheat varieties and accessions for breeding and production. Einkorn, emmer and spring wheat varieties were assessed for TP and FFA contents in the precise two-year field experiments. The highest FFA content was determined in emmer wheat varieties and spring cv. Granny. High TP content was characteristic for emmer and spring wheat accessions, however also some einkorn ones were characterised by high levels. Year of cultivation showed a significant impact on FFA contents.

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Section: Resultsmentioning

confidence: 99%

Spring, einkorn and emmer wheat species - potential rich sources of free ferulic acid and other phenolic compounds

Lachman¹,

Musilová²,

Kotíková³

et al. 2012

PLANT SOIL ENVIRON

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“…While many of the low‐weight polyphenols, such as phenolic acids, are easily extractable with common solvents (methanol, water) and are also usually released during digestion in the gastric phase or in the small intestine, higher‐molecular‐weight compounds, such as tannins and proanthocyanidins, which are the major fractions constituting NEPPs, are typically covalently bound to dietary fiber or proteins and can only be extracted under more drastic conditions, such as after enzymatic cleavage or hydrolysis with sulfuric acid; in vivo, NEPPs would be expected to reach the colon . The amount of NEPPs in foods varies considerably between food items, ranging from over 50% in grains such as wheat, barley, and brown rice to 80–90% in some frequently consumed fruits such as apples, peaches, and nectarines to over 95% in some fiber‐rich foods, and NEPP intake in a Spanish population was shown to be up to four times higher than the intake of extractable polyphenols …”

Section: Influence Of Macroconstituents On Polyphenol Bioavailabilitymentioning

confidence: 99%

Dietary factors affecting polyphenol bioavailability

Bohn¹

2014

Nutr Rev

431

327

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While many epidemiological studies have associated the consumption of polyphenols within fruits and vegetables with a decreased risk of developing several chronic diseases, intervention studies have generally not confirmed these beneficial effects. The reasons for this discrepancy are not fully understood but include potential differences in dosing, interaction with the food matrix, and differences in polyphenol bioavailability. In addition to endogenous factors such as microbiota and digestive enzymes, the food matrix can also considerably affect bioaccessibility, uptake, and further metabolism of polyphenols. While dietary fiber (such as hemicellulose), divalent minerals, and viscous and protein-rich meals are likely to cause detrimental effects on polyphenol bioaccessibility, digestible carbohydrates, dietary lipids (especially for hydrophobic polyphenols, e.g., curcumin), and additional antioxidants may enhance polyphenol availability. Following epithelial uptake, polyphenols such as flavonoids may reduce phase II metabolism and excretion, enhancing polyphenol bioavailability. Furthermore, polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein. In order to understand polyphenol bioactivity, increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount.

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“…131 Another bioactive compound that has been found in spaghetti as the final product of durum wheat grain is phytic acid. 142,143 A different observation was made when comparing cooked regular and whole wheat spaghetti, where cooking decreased total phenolic content of both products by 22-53%. 43,140 Phytic acid is concentrated in the wheat bran, as white flour contains no phytate.…”

Section: Bioactive Compounds Of Whole Grain Found In Pastamentioning

confidence: 99%