Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses [[electronic resource] ] : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals and Pulses: Nutraceutical Properties and Health Benefits; Contents; Contributors; 1 Cereals and pulses - an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; References; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; References
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-glucan; 3.5 Oat and health; 3.6 Conclusions; References; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of rice bran 4.6 Health benefits of whole rice grain consumption4.7 Future trends; References; 5 Hypolipedemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; References; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; References; 7 Bioactive compounds in corn 7.1 Introduction7.2 Phytochemicals in corn and their health benefits; 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; References; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; References; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat 9.5 Bioavailability of phenolic acids in wheat9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; References; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; References; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910139736903321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereals and pulses : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi
| Cereals and pulses : nutraceutical properties and health benefits / / edited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (330 p.) |
| Disciplina | 641.3/31 |
| Altri autori (Persone) |
YuLiangli
CaoRong ShahidiFereidoon <1951-> |
| Collana | Functional food science and technology series |
| Soggetto topico |
Cereals as food
Legumes as food Functional foods Grain in human nutrition Vegetables in human nutrition |
| ISBN |
1-283-45394-0
9786613453945 1-118-22935-5 1-118-22941-X 1-118-22944-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cereals and Pulses: Nutraceutical Properties and Health Benefits; Contents; Contributors; 1 Cereals and pulses - an overview; 1.1 Introduction; 1.2 Chemistry and nutraceutical compositions; 1.3 Potential health beneficial effects; References; 2 Effects of barley consumption on cardiovascular and diabetic risk; 2.1 Introduction; 2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis; 2.3 Other nutraceutical components and properties in barley; 2.4 Potential of hulless barley in health promotion and disease prevention; 2.5 Future studies; References
3 Nutraceutical properties and health benefits of oats3.1 Introduction; 3.2 Oat grain composition; 3.3 The chemical and physical property of oat β-glucan; 3.4 Effects of processing on oat β-glucan; 3.5 Oat and health; 3.6 Conclusions; References; 4 Nutraceutical properties and health benefits of rice; 4.1 Introduction; 4.2 Rice grain structure and nutritional composition distribution; 4.3 Nutrient compositions and their health benefits; 4.4 Biofortification of nutrients in rice grain to improve its health benefits; 4.5 Health benefits of rice bran 4.6 Health benefits of whole rice grain consumption4.7 Future trends; References; 5 Hypolipedemic effects of rice bran oil; 5.1 Introduction; 5.2 Chemical composition of rice bran oil (RBO); 5.3 Hypolipidemic effect of rice bran oil; 5.4 Other beneficial effects of rice bran oil; 5.5 Future studies; References; 6 Phenolic phytochemicals from rye (Secale Cereale L.); 6.1 Introduction; 6.2 Three classes of the phenolic compounds; 6.3 Extraction methodology; 6.4 Analysis methods; 6.5 Bioactivity; 6.6 Health beneficial effects of rye intake; 6.7 Summary; References; 7 Bioactive compounds in corn 7.1 Introduction7.2 Phytochemicals in corn and their health benefits; 7.3 Corn resistant starch and bioactivities; 7.4 Future studies; References; 8 Nutraceutical and health properties of adlay; 8.1 Introduction; 8.2 Health components of adlay; 8.3 Potential health beneficial properties; 8.4 Summary; References; 9 Antioxidant and health promoting properties of wheat (Triticum spp.); 9.1 Introduction; 9.2 Evidence of wheat's health promoting properties; 9.3 The antioxidant contents of wheat; 9.4 Reported antioxidant and other health promoting properties of wheat 9.5 Bioavailability of phenolic acids in wheat9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients; 9.7 Effects of processing on antioxidants in wheat-based food systems; References; 10 Buckwheat: A novel pseudocereal; 10.1 Introduction of buckwheat; 10.2 Nutritional composition of buckwheat; 10.3 Unique health components of buckwheat; 10.4 Allergens in buckwheat; 10.5 Research trends of buckwheat nutritional and functional properties; References; 11 Nutraceutical and health properties of psyllium; 11.1 Introduction 11.2 Health beneficial effects of psyllium |
| Record Nr. | UNINA-9910810863003321 |
| Ames, Iowa, : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Characterization and control of nutritional and sensory properties of raw and processed grains, legumes, and vegetables ... annual report
| Characterization and control of nutritional and sensory properties of raw and processed grains, legumes, and vegetables ... annual report |
| Pubbl/distr/stampa | Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 641 |
| Soggetto topico |
Grain - Nutrition - United States
Grain in human nutrition Legumes - Nutrition - United States Legumes as food Vegetables - Nutrition - United States Vegetables - Flavor and odor Horticultural products - Technological innovations - United States Value added Grain - Nutrition Legumes - Nutrition Vegetables - Nutrition |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2153-5167 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910698485103321 |
| Washington, D.C., : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Choosing whole-grain foods : 10 tips for purchasing and storing whole-grain foods
| Choosing whole-grain foods : 10 tips for purchasing and storing whole-grain foods |
| Pubbl/distr/stampa | [Alexandria, Va.?] : , : United States Department of Agriculture, Center for Nutrition Policy and Promotion, , 2012 |
| Descrizione fisica | 1 online resource (1 page) : color illustrations |
| Collana | 10 tips nutrition education series |
| Soggetto topico |
Cereal products
Grain in human nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Choosing whole-grain foods |
| Record Nr. | UNINA-9910702617503321 |
| [Alexandria, Va.?] : , : United States Department of Agriculture, Center for Nutrition Policy and Promotion, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Grain & oil science and technology
| Grain & oil science and technology |
| Pubbl/distr/stampa | Beijing : , : Science China Press Co., Ltd., , [2018]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Grain - Research
Oils and fats, Edible - Research Grain in human nutrition |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Grain and oil science and technology
GOST |
| Record Nr. | UNINA-9910372826803321 |
| Beijing : , : Science China Press Co., Ltd., , [2018]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Grain & oil science and technology
| Grain & oil science and technology |
| Pubbl/distr/stampa | Beijing : , : Science China Press Co., Ltd., , [2018]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Grain - Research
Oils and fats, Edible - Research Grain in human nutrition |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2590-2598 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Grain and oil science and technology
GOST |
| Record Nr. | UNINA-9910482910503321 |
| Beijing : , : Science China Press Co., Ltd., , [2018]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Grain & oil science and technology
| Grain & oil science and technology |
| Pubbl/distr/stampa | Beijing : , : Science China Press Co., Ltd., , [2018]- |
| Descrizione fisica | 1 online resource |
| Soggetto topico |
Grain - Research
Oils and fats, Edible - Research Grain in human nutrition |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Grain and oil science and technology
GOST |
| Record Nr. | UNISA-996328747103316 |
| Beijing : , : Science China Press Co., Ltd., , [2018]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Grains
| Grains |
| Pubbl/distr/stampa | [Washington, D.C.] : , : United States Department of Agriculture, Team Nutrition, , 2014 |
| Descrizione fisica | 1 online resource (12 unnumbered pages) : illustrations |
| Soggetto topico |
Preschool children - Nutrition - United States
Nutrition - Requirements - United States Grain in human nutrition Grain Nutrition - Requirements Preschool children - Nutrition |
| Soggetto genere / forma |
Literature
Juvenile works. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Fruits
Grains |
| Record Nr. | UNINA-9910703441503321 |
| [Washington, D.C.] : , : United States Department of Agriculture, Team Nutrition, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Whole grains and health / / edited by Rikard Landberg, Nathalie Scheers
| Whole grains and health / / edited by Rikard Landberg, Nathalie Scheers |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , [2020] |
| Descrizione fisica | 1 online resource (483 pages) |
| Disciplina | 613 |
| Soggetto topico |
Grain - Therapeutic use
Health Grain in human nutrition |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-93941-7
1-118-93940-9 1-118-93942-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Editors' Biographies -- Acknowledgments -- Contributing Authors -- Supplementary Material -- Chapter 1 The Structure of Cereal Grains and Their Products -- 1.1 Introduction -- 1.2 Grain structure -- 1.3 Embryo -- 1.4 Endosperm -- 1.5 Bran -- 1.5.1 Pericarp -- 1.5.2 Testa -- 1.5.3 Aleurone layer -- 1.6 Rolled cereals and porridge -- 1.7 Protein network-based products -- 1.7.1 Bread -- 1.7.2 Sourdough bread -- 1.7.3 Cakes -- 1.7.4 Pasta -- 1.8 Starch network-based products -- 1.8.1 Whole grain flakes -- 1.8.2 Puffed-grain cereals -- 1.8.3 Extruded breakfast cereals and snacks -- 1.8.4 Crispbread -- 1.9 Conclusions -- 1.10 References -- Chapter 2 Definition of Whole Grain and Determination of Content in Cereal Products -- 2.1 Introduction -- 2.2 Definition of whole grain in different countries -- 2.2.1 AACC International and American Whole Grain Council definitions of whole grain -- 2.2.2 Whole grain definition in Denmark and the Scandinavian Keyhole -- 2.2.3 The HealthGrain definition of whole grain -- 2.3 Definition of whole grain food -- 2.4 Recommendations for intake of whole grain foods -- 2.5 Dietary recommendations for whole grain intake -- 2.6 Markers for whole grain wheat and rye content in food -- 2.7 Effects of processing on whole grain -- 2.8 References -- Chapter 3 Whole grain Fractions and Their Utilization in Foods -- 3.1 Introduction -- 3.2 Cereal technologies to obtain fractions from whole grains -- 3.3 The starchy endosperm fraction - a good source of energy -- 3.4 The germ fraction - the most unstable of cereal fractions -- 3.5 Bran fractions - a source of micronutrients to exploit? -- 3.6 Innovative fractions -- 3.6.1 The aleurone fraction - richest in micronutrients and phytochemicals -- 3.6.2 From a grain tissue separation to isolation of macromolecules.
3.7 Conclusion -- 3.8 References -- Chapter 4 Whole grain Carbohydrates -- 4.1 Introduction -- 4.2 General composition of whole grain carbohydrates -- 4.3 Dietary fibre -- 4.3.1 Arabinoxylan -- 4.3.2 -glucans -- 4.3.3 Other Cereal Dietary Fibres -- 4.3.4 Starch -- 4.4 Carbohydrate quality of whole grain foods -- 4.5 Slow digestion property of starch -- 4.6 Physical form of whole grain foods -- 4.7 Digestibility of dietary fibre -- 4.8 Phytochemicals -- 4.9 Future perspectives -- 4.10 References -- Chapter 5 Whole grain Content of Cereal Products -- 5.1 Introduction -- 5.2 Why is it important to know the whole grain content of food? -- 5.2.1 How whole grain content of cereal products has been reported -- 5.2.2 Quantifying whole grain content -- 5.2.3 Whole grain contents in different cereal foods -- 5.2.4 Measuring the whole grain content of foods -- 5.2.5 Reporting whole grain content in foods in clinical trials -- 5.3 How can we better measure whole grain content and intake in the future? -- 5.4 References -- Chapter 6 Whole grain consumption and associated lifestyle and sociodemographic factors -- 6.1 Introduction -- 6.2 Global whole grain intake -- 6.3 Whole grain intake according to Mica et al. (2015) -- 6.4 Single studies of whole grain intake -- 6.5 Consumers of whole grains -- 6.6 Recommendations and compliance with recommendations -- 6.7 Different cereal and product sources of whole grains -- 6.8 Factors associated with whole grain intake -- 6.9 Acknowledgements -- 6.10 References -- Chapter 7 Alkylresorcinols and Their Metabolites as Biomarkers for Whole grain Wheat and Rye -- 7.1 Introduction -- 7.2 What is a biomarker? -- 7.3 Dietary biomarkers -- 7.3.1 Biomarker features -- 7.4 Discovery and validation of a biomarker -- 7.4.1 Approaches for biomarker discovery -- 7.4.2 Biomarker evaluation. 7.5 Biomarkers of whole grain intake and cereal fibre -- 7.6 Alkylresorcinols as biomarkers of whole grain wheat and rye -- 7.6.1 Occurrence -- 7.6.2 Intake -- 7.6.3 Absorption -- 7.6.4 Distribution -- 7.6.5 Metabolism -- 7.6.6 Excretion -- 7.7 Analytical methods -- 7.8 Dose-response -- 7.9 Reproducibility -- 7.10 Relative validity -- 7.11 Applications -- 7.12 Interventions -- 7.13 References -- Chapter 8 Body Composition and Weight Management -- 8.1 Introduction -- 8.2 Obesity prevalence around the globe -- 8.3 Abdominal adiposity and cardiometabolic risk -- 8.4 Studies investigating the link between body weight and whole grain consumption -- 8.5 Defining grain ingredients and foods in observational studies -- 8.6 Defining grain ingredients and foods in intervention studies -- 8.7 Evidence from observational studies -- 8.7.1 Cross-sectional studies -- 8.7.2 Prospective cohort studies -- 8.8 Intervention studies -- 8.9 Studies without calorie-restriction -- 8.10 Studies with calorie-restriction -- 8.11 Proposed mechanism of action by which whole grains influence weight gain -- 8.12 Conclusion -- 8.12.1 Summary of the evidence -- 8.12.2 Future directions -- 8.13 Acknowledgements -- 8.14 References -- Chapter 9 Whole Grains and Type 2 Diabetes -- 9.1 Introduction -- 9.2 Evidence from epidemiological studies -- 9.2.1 Prospective studies -- 9.2.2 Cross-sectional studies -- 9.3 Evidence from randomized controlled trials -- 9.4 Potential biological mechanisms -- 9.5 Conclusions and future directions -- References -- Chapter 10 Whole Grains and Cardiovascular Disease -- 10.1 Introduction -- 10.2 Whole grains and CVD -- 10.3 Summary -- 10.4 References -- Chapter 11 Whole Grains and Cancer Risk -- 11.1 Introduction -- 11.2 Diet and cancer -- 11.3 Dietary fibre and colorectal cancer risk -- 11.4 Possible cancer protective mechanisms -- 11.5 Colorectal cancer. 11.5.1 Alkylresorcinols and colorectal cancer -- 11.6 Breast cancer -- 11.7 Other cancers -- 11.8 Cancer patients and prognosis -- 11.9 Epidemiological evidence - colorectal cancer -- 11.10 Epidemiological evidence - breast cancer -- 11.11 Epidemiological evidence - prostate cancer -- 11.12 Epidemiological evidence - endometrial cancer -- 11.13 Epidemiological evidence - stomach cancer -- 11.14 Epidemiological evidence - whole grains and cancer prognosis -- 11.15 Conclusion -- 11.16 Acknowledgments -- 11.17 References -- Chapter 12 Whole Grain Intake and Mortality -- 12.1 Introduction -- 12.2 Epidemiological evidence -- 12.2.1 Whole grains and mortality -- 12.2.2 Total mortality -- 12.2.3 Cardiovascular mortality -- 12.2.4 Total cancer mortality -- 12.2.5 Other causes of death -- 12.2.6 Summary -- 12.3 Types of whole grain products and varieties of grain -- 12.4 Dietary patterns with whole grains and mortality -- 12.5 Human intervention studies -- 12.6 Cell and animal studies -- 12.7 Conclusion -- 12.8 References -- Chapter 13 Whole Grains and Appetite -- 13.1 Introduction -- 13.2 Acute effects of whole grain intake on appetite -- 13.3 Potential mechanisms of acute effects of whole grain intake on appetite -- 13.3.1 Gastric emptying and distension -- 13.3.2 Lower glucose and insulin responses -- 13.3.3 Summary of potential mechanisms -- 13.4 Impact of whole grain characteristics on appetite and suggested mechanisms -- 13.4.1 Dietary fibre content -- 13.4.2 Structure and particle size -- 13.4.3 Cereal type -- 13.5 Second-meal effects of whole grain intake on appetite -- 13.5.1 Evidence from second meal studies -- 13.5.2 Potential Mechanisms of second-meal effects on appetite -- 13.6 Influence of whole grain characteristics on appetite and suggested mechanisms -- 13.7 Long-term effects of regular whole grain intake on appetite. 13.7.1 Evidence from intervention studies -- 13.7.2 Potential mechanisms of long-term effects on appetite -- 13.7.3 Potential adaption of appetite sensation to whole grain intake -- 13.8 Concluding remarks -- 13.9 References -- Chapter 14 Modulating Glycaemia with Cereal Products -- 14.1 Introduction -- 14.2 Postprandial glucose fluxes and hormonal responses determining glycaemia -- 14.3 Postprandial glucose fluxes - monitoring with the stable isotope technique -- 14.4 Glycaemia and underlying glucose fluxes - results of isotope studies -- 14.4.1 Postprandial glycaemia and glucose fluxes -- 14.4.2 Second-meal glycaemia and glucose fluxes -- 14.4.3 Postprandial glycaemia and hormonal response -- 14.5 Food factors influencing GIP release -- 14.6 Food factors influencing GLP-1 release -- 14.7 Conclusion -- 14.8 General implications -- 14.9 References -- Chapter 15 Whole Grains, Cereal Fibre and the Gut Function -- 15.1 Introduction -- 15.2 Whole grains and influence on gut physiology -- 15.2.1 Importance of molecular structure and solubility -- 15.2.2 Gastrointestinal transit time -- 15.2.3 Nutrient absorption -- 15.3 The intestinal gut microbiome -- 15.3.1 Whole grain cereals and the intestinal microbiome -- 15.4 Microbial fermentation end-products and their impact for gut function -- 15.5 Microbiome mediated benefits of whole grain consumption -- 15.6 References -- Chapter 16 Bioactive Compounds in Whole Grains and Their Implications for Health -- 16.1 Introduction -- 16.2 Folate -- 16.2.1 Chemical characteristics -- 16.2.2 Folate content in cereals -- 16.2.3 The effect of food processing on folate content -- 16.2.4 Bioavailability and health implications of folate -- 16.2.5 Folate and cancer -- 16.3 Glycine betaine, choline and trigonelline -- 16.4 Tocopherols and tocotrienols. 16.4.1 Chemical characteristics, contents in cereals and effects of food processing. |
| Record Nr. | UNINA-9910555049003321 |
| Hoboken, New Jersey : , : Wiley, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Whole grains and health / / edited by Rikard Landberg, Nathalie Scheers
| Whole grains and health / / edited by Rikard Landberg, Nathalie Scheers |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , [2020] |
| Descrizione fisica | 1 online resource (483 pages) |
| Disciplina | 613 |
| Soggetto topico |
Grain - Therapeutic use
Health Grain in human nutrition |
| ISBN |
1-118-93941-7
1-118-93940-9 1-118-93942-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Editors' Biographies -- Acknowledgments -- Contributing Authors -- Supplementary Material -- Chapter 1 The Structure of Cereal Grains and Their Products -- 1.1 Introduction -- 1.2 Grain structure -- 1.3 Embryo -- 1.4 Endosperm -- 1.5 Bran -- 1.5.1 Pericarp -- 1.5.2 Testa -- 1.5.3 Aleurone layer -- 1.6 Rolled cereals and porridge -- 1.7 Protein network-based products -- 1.7.1 Bread -- 1.7.2 Sourdough bread -- 1.7.3 Cakes -- 1.7.4 Pasta -- 1.8 Starch network-based products -- 1.8.1 Whole grain flakes -- 1.8.2 Puffed-grain cereals -- 1.8.3 Extruded breakfast cereals and snacks -- 1.8.4 Crispbread -- 1.9 Conclusions -- 1.10 References -- Chapter 2 Definition of Whole Grain and Determination of Content in Cereal Products -- 2.1 Introduction -- 2.2 Definition of whole grain in different countries -- 2.2.1 AACC International and American Whole Grain Council definitions of whole grain -- 2.2.2 Whole grain definition in Denmark and the Scandinavian Keyhole -- 2.2.3 The HealthGrain definition of whole grain -- 2.3 Definition of whole grain food -- 2.4 Recommendations for intake of whole grain foods -- 2.5 Dietary recommendations for whole grain intake -- 2.6 Markers for whole grain wheat and rye content in food -- 2.7 Effects of processing on whole grain -- 2.8 References -- Chapter 3 Whole grain Fractions and Their Utilization in Foods -- 3.1 Introduction -- 3.2 Cereal technologies to obtain fractions from whole grains -- 3.3 The starchy endosperm fraction - a good source of energy -- 3.4 The germ fraction - the most unstable of cereal fractions -- 3.5 Bran fractions - a source of micronutrients to exploit? -- 3.6 Innovative fractions -- 3.6.1 The aleurone fraction - richest in micronutrients and phytochemicals -- 3.6.2 From a grain tissue separation to isolation of macromolecules.
3.7 Conclusion -- 3.8 References -- Chapter 4 Whole grain Carbohydrates -- 4.1 Introduction -- 4.2 General composition of whole grain carbohydrates -- 4.3 Dietary fibre -- 4.3.1 Arabinoxylan -- 4.3.2 -glucans -- 4.3.3 Other Cereal Dietary Fibres -- 4.3.4 Starch -- 4.4 Carbohydrate quality of whole grain foods -- 4.5 Slow digestion property of starch -- 4.6 Physical form of whole grain foods -- 4.7 Digestibility of dietary fibre -- 4.8 Phytochemicals -- 4.9 Future perspectives -- 4.10 References -- Chapter 5 Whole grain Content of Cereal Products -- 5.1 Introduction -- 5.2 Why is it important to know the whole grain content of food? -- 5.2.1 How whole grain content of cereal products has been reported -- 5.2.2 Quantifying whole grain content -- 5.2.3 Whole grain contents in different cereal foods -- 5.2.4 Measuring the whole grain content of foods -- 5.2.5 Reporting whole grain content in foods in clinical trials -- 5.3 How can we better measure whole grain content and intake in the future? -- 5.4 References -- Chapter 6 Whole grain consumption and associated lifestyle and sociodemographic factors -- 6.1 Introduction -- 6.2 Global whole grain intake -- 6.3 Whole grain intake according to Mica et al. (2015) -- 6.4 Single studies of whole grain intake -- 6.5 Consumers of whole grains -- 6.6 Recommendations and compliance with recommendations -- 6.7 Different cereal and product sources of whole grains -- 6.8 Factors associated with whole grain intake -- 6.9 Acknowledgements -- 6.10 References -- Chapter 7 Alkylresorcinols and Their Metabolites as Biomarkers for Whole grain Wheat and Rye -- 7.1 Introduction -- 7.2 What is a biomarker? -- 7.3 Dietary biomarkers -- 7.3.1 Biomarker features -- 7.4 Discovery and validation of a biomarker -- 7.4.1 Approaches for biomarker discovery -- 7.4.2 Biomarker evaluation. 7.5 Biomarkers of whole grain intake and cereal fibre -- 7.6 Alkylresorcinols as biomarkers of whole grain wheat and rye -- 7.6.1 Occurrence -- 7.6.2 Intake -- 7.6.3 Absorption -- 7.6.4 Distribution -- 7.6.5 Metabolism -- 7.6.6 Excretion -- 7.7 Analytical methods -- 7.8 Dose-response -- 7.9 Reproducibility -- 7.10 Relative validity -- 7.11 Applications -- 7.12 Interventions -- 7.13 References -- Chapter 8 Body Composition and Weight Management -- 8.1 Introduction -- 8.2 Obesity prevalence around the globe -- 8.3 Abdominal adiposity and cardiometabolic risk -- 8.4 Studies investigating the link between body weight and whole grain consumption -- 8.5 Defining grain ingredients and foods in observational studies -- 8.6 Defining grain ingredients and foods in intervention studies -- 8.7 Evidence from observational studies -- 8.7.1 Cross-sectional studies -- 8.7.2 Prospective cohort studies -- 8.8 Intervention studies -- 8.9 Studies without calorie-restriction -- 8.10 Studies with calorie-restriction -- 8.11 Proposed mechanism of action by which whole grains influence weight gain -- 8.12 Conclusion -- 8.12.1 Summary of the evidence -- 8.12.2 Future directions -- 8.13 Acknowledgements -- 8.14 References -- Chapter 9 Whole Grains and Type 2 Diabetes -- 9.1 Introduction -- 9.2 Evidence from epidemiological studies -- 9.2.1 Prospective studies -- 9.2.2 Cross-sectional studies -- 9.3 Evidence from randomized controlled trials -- 9.4 Potential biological mechanisms -- 9.5 Conclusions and future directions -- References -- Chapter 10 Whole Grains and Cardiovascular Disease -- 10.1 Introduction -- 10.2 Whole grains and CVD -- 10.3 Summary -- 10.4 References -- Chapter 11 Whole Grains and Cancer Risk -- 11.1 Introduction -- 11.2 Diet and cancer -- 11.3 Dietary fibre and colorectal cancer risk -- 11.4 Possible cancer protective mechanisms -- 11.5 Colorectal cancer. 11.5.1 Alkylresorcinols and colorectal cancer -- 11.6 Breast cancer -- 11.7 Other cancers -- 11.8 Cancer patients and prognosis -- 11.9 Epidemiological evidence - colorectal cancer -- 11.10 Epidemiological evidence - breast cancer -- 11.11 Epidemiological evidence - prostate cancer -- 11.12 Epidemiological evidence - endometrial cancer -- 11.13 Epidemiological evidence - stomach cancer -- 11.14 Epidemiological evidence - whole grains and cancer prognosis -- 11.15 Conclusion -- 11.16 Acknowledgments -- 11.17 References -- Chapter 12 Whole Grain Intake and Mortality -- 12.1 Introduction -- 12.2 Epidemiological evidence -- 12.2.1 Whole grains and mortality -- 12.2.2 Total mortality -- 12.2.3 Cardiovascular mortality -- 12.2.4 Total cancer mortality -- 12.2.5 Other causes of death -- 12.2.6 Summary -- 12.3 Types of whole grain products and varieties of grain -- 12.4 Dietary patterns with whole grains and mortality -- 12.5 Human intervention studies -- 12.6 Cell and animal studies -- 12.7 Conclusion -- 12.8 References -- Chapter 13 Whole Grains and Appetite -- 13.1 Introduction -- 13.2 Acute effects of whole grain intake on appetite -- 13.3 Potential mechanisms of acute effects of whole grain intake on appetite -- 13.3.1 Gastric emptying and distension -- 13.3.2 Lower glucose and insulin responses -- 13.3.3 Summary of potential mechanisms -- 13.4 Impact of whole grain characteristics on appetite and suggested mechanisms -- 13.4.1 Dietary fibre content -- 13.4.2 Structure and particle size -- 13.4.3 Cereal type -- 13.5 Second-meal effects of whole grain intake on appetite -- 13.5.1 Evidence from second meal studies -- 13.5.2 Potential Mechanisms of second-meal effects on appetite -- 13.6 Influence of whole grain characteristics on appetite and suggested mechanisms -- 13.7 Long-term effects of regular whole grain intake on appetite. 13.7.1 Evidence from intervention studies -- 13.7.2 Potential mechanisms of long-term effects on appetite -- 13.7.3 Potential adaption of appetite sensation to whole grain intake -- 13.8 Concluding remarks -- 13.9 References -- Chapter 14 Modulating Glycaemia with Cereal Products -- 14.1 Introduction -- 14.2 Postprandial glucose fluxes and hormonal responses determining glycaemia -- 14.3 Postprandial glucose fluxes - monitoring with the stable isotope technique -- 14.4 Glycaemia and underlying glucose fluxes - results of isotope studies -- 14.4.1 Postprandial glycaemia and glucose fluxes -- 14.4.2 Second-meal glycaemia and glucose fluxes -- 14.4.3 Postprandial glycaemia and hormonal response -- 14.5 Food factors influencing GIP release -- 14.6 Food factors influencing GLP-1 release -- 14.7 Conclusion -- 14.8 General implications -- 14.9 References -- Chapter 15 Whole Grains, Cereal Fibre and the Gut Function -- 15.1 Introduction -- 15.2 Whole grains and influence on gut physiology -- 15.2.1 Importance of molecular structure and solubility -- 15.2.2 Gastrointestinal transit time -- 15.2.3 Nutrient absorption -- 15.3 The intestinal gut microbiome -- 15.3.1 Whole grain cereals and the intestinal microbiome -- 15.4 Microbial fermentation end-products and their impact for gut function -- 15.5 Microbiome mediated benefits of whole grain consumption -- 15.6 References -- Chapter 16 Bioactive Compounds in Whole Grains and Their Implications for Health -- 16.1 Introduction -- 16.2 Folate -- 16.2.1 Chemical characteristics -- 16.2.2 Folate content in cereals -- 16.2.3 The effect of food processing on folate content -- 16.2.4 Bioavailability and health implications of folate -- 16.2.5 Folate and cancer -- 16.3 Glycine betaine, choline and trigonelline -- 16.4 Tocopherols and tocotrienols. 16.4.1 Chemical characteristics, contents in cereals and effects of food processing. |
| Record Nr. | UNINA-9910830469903321 |
| Hoboken, New Jersey : , : Wiley, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Grain in human nutrition
(12)
- Grain - Therapeutic use (4)
- Health (4)
- Grain - Research (3)
- Legumes as food (3)