Cereal fibres, antioxidant activity and health

P. Vitaglione; V. Fogliano

doi:10.3920/978-90-8686-692-2

Cereal fibres, antioxidant activity and health

P. Vitaglione^*, V. Fogliano

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-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 language	English
Title of host publication	Dietary Fibre
Subtitle of host publication	New Frontiers for Food and Health
Editors	Jan Willem van der Kamp, Julie Jones, Barry McCleary, David Topping
Publisher	Wageningen Academic Publishers
Pages	379-393
Number of pages	15
ISBN (Electronic)	9789086866922
ISBN (Print)	9789086861286
DOIs	https://doi.org/10.3920/978-90-8686-692-2
Publication status	Published - 2010
Externally published	Yes

Keywords

Cereal dietary fibre
Health
Polyphenols
Whole grains

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.3920/978-90-8686-692-2

Cite this

@inbook{fcc3ed9c810947358f0dbdb7a4e70093,

title = "Cereal fibres, antioxidant activity and health",

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.",

keywords = "Cereal dietary fibre, Health, Polyphenols, Whole grains",

author = "P. Vitaglione and V. Fogliano",

year = "2010",

doi = "10.3920/978-90-8686-692-2",

language = "English",

isbn = "9789086861286",

pages = "379--393",

editor = "{van der Kamp}, {Jan Willem} and Julie Jones and Barry McCleary and David Topping",

booktitle = "Dietary Fibre",

publisher = "Wageningen Academic Publishers",

address = "Netherlands",

}

TY - CHAP

T1 - Cereal fibres, antioxidant activity and health

AU - Vitaglione, P.

AU - Fogliano, V.

PY - 2010

Y1 - 2010

N2 - 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.

AB - 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.

KW - Cereal dietary fibre

KW - Health

KW - Polyphenols

KW - Whole grains

U2 - 10.3920/978-90-8686-692-2

DO - 10.3920/978-90-8686-692-2

M3 - Chapter

AN - SCOPUS:78651067586

SN - 9789086861286

SP - 379

EP - 393

BT - Dietary Fibre

A2 - van der Kamp, Jan Willem

A2 - Jones, Julie

A2 - McCleary, Barry

A2 - Topping, David

PB - Wageningen Academic Publishers

ER -

Cereal fibres, antioxidant activity and health

Abstract

Keywords

UN SDGs

Access to Document

Fingerprint

Cite this