Work

Improving cereal grain carbohydrates for diet and health

Year: 2014

Type: review

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 the content and composition of grain polysaccharides to increase their health benefits are discussed, including exploiting natural variation and using mutagenesis and transgenesis to generate further variation. These studies will facilitate the development of new types of cereals and cereal products to face the major health challenges of the 21st century.

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2014.01.001

Authors: Domenico Lafiandra, Gabriele Riccardi, Peter R. Shewry

Institutions: Università degli Studi della Tuscia, Federico II University Hospital, University of Naples Federico II, Rothamsted Research, University of Reading

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,930