Health Benefits of Whole Grain Phytochemicals

作者：Okarter Neal; Liu Rui Hai^*

来源：Critical Reviews in Food Science and Nutrition, 2010, 50(3): 193-208.

DOI：10.1080/10408390802248734

• Whole grains
• wheat
• phytochemicals
• phenolics

A whole grain consists of the intact, ground, cracked, or flaked caryopsis, whose principal anatomical componentsthe starchy endosperm, germ, and branare present in the same relative proportions as they exist in the intact caryopsis. Whole grain food products can be intact, consisting of the original composition of bran, germ, and endosperm, throughout the entire lifetime of the product, or reconstituted, in which one or more of the original components of a whole grain is recombined to the relative proportion naturally occurring in the grain kernel. Increased consumption of whole grains has been associated with reduced risk of major chronic diseases including cardiovascular disease, type II diabetes, and some cancers. Whole grain foods offer a wide range of phytochemicals with health benefits that are only recently becoming recognized. The unique phytochemicals in whole grains are proposed to be responsible for the health benefits of whole grain consumption. In this paper, whole grain phytochemicals and the health benefits associated with their consumption are reviewed.

• 出版日期2010