Cereal fibres, antioxidant activity and health

P. Vitaglione*, V. Fogliano

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

6 Citations (Scopus)

Abstract

Whole grain consumption is associated with a reduced risk of many diseases, mainly CVD and diabetes. Some studies correlate these health benefits with cereal bran fraction because of its dietary fibre and some of its associated substances including antioxidants such as ferulic acid. Evidence suggests a physiological role for the cereal antioxidants along the gastrointestinal tract and the bioavailability of ferulic acids after fermentation by gut microflora. The potentiality of cereal functional ingredients tailored to maximise the prebiotic activity and the ferulic acid bioavailability is highlighted.

Original languageEnglish
Title of host publicationDietary Fibre
Subtitle of host publicationNew Frontiers for Food and Health
EditorsJan Willem van der Kamp, Julie Jones, Barry McCleary, David Topping
PublisherWageningen Academic Publishers
Pages379-393
Number of pages15
ISBN (Electronic)9789086866922
ISBN (Print)9789086861286
DOIs
Publication statusPublished - 2010
Externally publishedYes

Keywords

  • Cereal dietary fibre
  • Health
  • Polyphenols
  • Whole grains

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