Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

Paola Vitaglione, Aurora Napolitano, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

360 Citations (Scopus)

Abstract

Epidemiological studies associate whole grain consumption with a reduced risk of many diseases. This paper focuses on the antioxidant component of cereal dietary fibre starting from its chemical structure, bioavailability and biological meaning. By the critical assessment of the intervention studies performed using cereal bran and whole grains, the hypothesis that the slow and continuous release in the gut of the dietary fibre bound antioxidants determines the health benefits, is illustrated. In the last part of the work, new perspectives and technological possibilities to enhance the health potential of this cereal component are also highlighted.

Original languageEnglish
Pages (from-to)451-463
Number of pages13
JournalTrends in Food Science and Technology
Volume19
Issue number9
DOIs
Publication statusPublished - Sep 2008
Externally publishedYes

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