Whole Grains and their Bioactives: Composition and Health

A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.

Table of Contents:
List of Contributors xv Part I Introduction 1 1 Introduction to Whole Grains and Human Health 3 Jodee Johnson and Taylor C. Wallace 1.1 History of Whole Grains 4 1.2 Who Consumes Whole Grains? 5 1.3 What are Whole Grains? 5 1.4 Components of Whole Grains 6 1.5 Whole Grain Bioactives 6 1.6 Health-Promoting Effects of Whole Grains 7 1.7 Conclusion 13 References 13 Part II Whole Grains, Whole Food Nutrition 19 2 Wheat 21 Daniel D. Gallaher and James A. Anderson 2.1 Introduction 21 2.2 History of the Grain 21 2.3 Types 22 2.4 Nutritional Composition 25 2.5 Health Effects on Chronic Diseases 30 2.6 Conclusion 35 References 36 3 Oats 45 Yao Tang, Aaron Yerke and Shengmin Sang 3.1 Introduction 45 3.2 Nutritional Composition 47 3.3 Health Effects in Chronic Diseases 52 3.4 Conclusion 55 References 55 4 Rice 63 Nora Jean Nealon and Elizabeth P. Ryan 4.1 Introduction 63 4.2 History of Whole Grain Rice 63 4.3 Variety in Whole Grain Rice Quality and Preferences 64 4.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice 64 4.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease 77 4.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens 81 4.7 Conclusion 82 Acknowledgments 83 References 83 5 Corn 113 Siyuan Sheng, Tong Li and Rui Hai Liu 5.1 Introduction 113 5.2 Macro-and Micronutrients in Corn 114 5.3 Corn Phytochemicals 114 5.4 Health Benefits 124 5.5 Conclusion 128 References 128 6 Barley 135 Clarence W. (Walt) Newman, Rosemary K. Newman and Christine E. Fastnaught 6.1 Introduction 135 6.2 The Beginning 135 6.3 The Whole Grain Barley Kernel 137 6.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases 149 6.5 Conclusion 156 References 156 7 Rye 169 Laila Meija and Indrikis Krams 7.1 Introduction 169 7.2 Types 171 7.3 Consumption 171 7.4 Epidemiological Studies of Rye Intake 171 7.5 Rye Products 172 7.6 Nutritional Composition 177 7.7 Phytochemicals 178 7.8 Rye Fiber 178 7.9 Health Effects on Chronic Diseases 186 7.10 Gut Health 191 7.11 Cancer 192 7.12 Conclusion 198 References 198 Part III Pseudo Cereal Grains, Whole Food Nutrition 209 8 Amaranth 211 Aída Jimena Velarde-Salcedo, Esaú Bojórquez-Velázquez and Ana Paulina Barba de la Rosa 8.1 Introduction 211 8.2 History of Amaranth 212 8.3 Amaranth Genetic Diversity 213 8.4 Amaranth Plant Physiology 215 8.5 Amaranth Seed Morphology 216 8.6 Amaranth Seed Chemical Composition and Nutritional Properties 217 8.7 Phytochemical Compounds in Amaranth Seeds 223 8.8 Amaranth Seed Storage Proteins 224 8.9 Health Effects of Amaranth Grain 226 8.10 Conclusion 240 References 240 9 Buckwheat 251 Juan Antonio Giménez Bastida, José Moisés Laparra Llopis and Henryk Zielinski 9.1 Introduction 251 9.2 History of the Grain 251 9.3 Nutritional Composition of Buckwheat 253 9.4 Metabolism and Bioavailability 254 9.5 Health Effects on Chronic Diseases 255 9.6 Conclusion 260 Acknowledgments 260 References 260 10 Quinoa 269 Beenu Tanwar, Ankit Goyal, Syed Irshaan, Vikas Kumar, Manvesh Kumar Sihag, Ami Patel and Intelli Kaur 10.1 Introduction 269 10.2 History of the Quinoa Grain 270 10.3 Types of Quinoa 270 10.4 Nutritional Composition 271 10.5 Phytochemicals/Bioactives and Antinutritional Factors 277 10.6 Health Benefits 287 10.7 Food Applications 294 10.8 Future Prospects 294 10.9 Conclusion 295 References 295 Part IV Health-Promoting Properties of Whole Grain Bioactive Compounds 307 11 Avenanthramides 309 Tianou Zhang and Li Li Ji 11.1 Introduction 309 11.2 Presence in Whole Grains 309 11.3 Chemical Structure and Biosynthesis 310 11.4 Effects of Processing 311 11.5 Absorption, Distribution, Metabolism, and Excretion 314 11.6 Health Benefits 320 11.7 Conclusions and Future Research 330 References 331 12 𝛃-Glucans 339 Susan Tosh and S. Shea Miller 12.1 Introduction 339 12.2 Presence and Distribution in Whole Grains 340 12.3 Chemistry 342 12.4 Mechanisms of Action 344 12.5 Effects of Processing 348 12.6 Conclusion 350 References 351 13 Phenolic Acids 357 C-Y. Oliver Chen, Sérgio M. Costa and Klinsmann Carolo 13.1 Introduction 357 13.2 Presence of Phenolic Acids in Whole Grain 358 13.3 Factors Affecting Phenolic Acid Content in Grains 363 13.4 Bioaccessibility and Bioavailability of Grain Phenolic Acids 365 13.5 Health Benefits of Grain Phenolic Acids 366 13.6 Conclusion 370 References 371 14 Carotenoids 383 Elizabeth J. Johnson 14.1 Introduction 383 14.2 Chemistry 384 14.3 Presence in Whole Grains 384 14.4 Dietary Databases 387 14.5 Bioavailability 387 14.6 Effect of Processing, Storage, and Environment 388 14.7 Conclusion 389 References 389 15 Alkylresorcinols 393 Alastair B. Ross 15.1 Introduction 393 15.2 Chemistry and Nomenclature 393 15.3 Presence of Alkylresorcinols in Cereals 394 15.4 Effect of Food Processing on Alkylresorcinols 394 15.5 Measuring Alkylresorcinols 396 15.6 Intake of Alkylresorcinols 397 15.7 Bioavailability and Pharmacokinetics of Alkylresorcinols 398 15.8 Biological Effects of Alkylresorcinols 398 15.9 Mechanisms of Action 399 15.10 Use of Alkylresorcinols and Their Metabolites as Biomarkers of Whole Grain Intake 400 15.11 Conclusion 402 References 402 16 Lignans 407 Iman Zarei and Elizabeth P. Ryan 16.1 Introduction 407 16.2 Presence in Whole Grains 408 16.3 Chemistry 408 16.4 Metabolism of Lignans by Human Gut Microbiota and Bioavailability 410 16.5 Biological Activities 413 16.6 Impact of Agronomic Factors on Lignan Content in Foods 414 16.7 Effect of Processing 414 16.8 Safety 415 16.9 Conclusion 415 Acknowledgments 420 References 420 17 Phytosterols 427 Dan Zhu, and Laura Nyström 17.1 Introduction 427 17.2 Chemistry 427 17.3 Presence in Whole Grains 431 17.4 Bioaccessibility and Bioavailability 442 17.5 Mechanisms of Action 446 17.6 Effect of Processing 451 17.7 Conclusion 454 References 454 18 Phytic Acid and Phytase Enzyme 467 Vikas Kumar, Amit K. Sinha and Kimia Kajbaf 18.1 Introduction 467 18.2 Food Sources of Phytic Acid 468 18.3 Phytase 469 18.4 Classification of Phytase 474 18.5 Factors Influencing Phytase Bioefficacy 474 18.6 Source of Phytase 476 18.7 Beneficial Health Effects of Phytate 476 18.8 Conclusion 478 References 478 Index 485