Cereals and Pulses : Nutraceutical Properties and Health Benefits.
Title:
Cereals and Pulses : Nutraceutical Properties and Health Benefits.
Author:
Yu, Liangli L.
ISBN:
9781118229446
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (330 pages)
Series:
Hui: Food Science and Technology
Contents:
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 oats -- 3.1 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 consumption -- 4.7 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 Introduction.
7.2 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 wheat -- 9.6 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 -- 11.3 Potential in controlled delivery of bioactives -- 11.4 Possible adverse effects -- References -- 12 Nutraceutical and health properties of sorghum and millet -- 12.1 Introduction -- 12.2 Phytochemicals in sorghum and millet grains and fractions -- 12.3 Antioxidant properties of sorghum and millet grain and components -- 12.4 Potential beneficial effects of sorghum and millet consumption in human health -- 12.5 Perspectives -- References -- 13 Nutraceutical and health properties of common beans (Phaseolus vulgaris) -- 13.1 Introduction -- 13.2 Health beneficial effects of Phaseolus vulgaris -- 13.3 Possible adverse effects.
13.4 Conclusion -- References -- 14 Health benefits and bioactive compounds in field peas, faba beans, and chickpeas -- 14.1 Introduction -- 14.2 Phenolic compounds in field peas, chickpeas, and faba beans -- 14.3 Health benefits of compounds in field peas, chickpeas, and faba beans -- 14.4 Antinutritional factors in peas, chickpeas, and faba beans -- 14.5 Bioactive peptides -- References -- 15 Bioactives and health benefits of lentils (Lens culinaris L.) -- 15.1 Introduction -- 15.2 Epidemiology: pulses and chronic diseases -- 15.3 Health effects of pulse carbohydrates -- 15.4 Health promoting vitamins and minerals in lentils -- 15.5 Health promoting phenolic compounds in lentils -- References -- 16 Soy isoflavones and bone health -- 16.1 Introduction -- 16.2 Biosynthesis and composition of isoflavones in soybeans -- 16.3 Separation, characterization, and analysis of isoflavones -- 16.4 Soy isoflavones and bone health -- 16.5 Summary -- References -- 17 Effects of dietary soy on the prevention of cardiovascular disease -- 17.1 Introduction -- 17.2 Soy foods and serum cholesterol -- 17.3 Soy and inhibition of LDL oxidation -- 17.4 Soy and inflammation -- 17.5 Soy and hypertension -- 17.6 Soy and endothelial function -- 17.7 Conclusions -- References -- 18 Dietary fiber and human health -- 18.1 Introduction -- 18.2 Dietary fiber and metabolic syndrome -- 18.3 Dietary fiber and cancer -- 18.4 Dietary fiber and cardiovascular diseases -- 18.5 Potential undesirable effects -- 18.6 Summary -- References -- 19 Antioxidants and human health -- 19.1 Introduction -- 19.2 Anti-inflammatory capacity of antioxidants -- 19.3 Antioxidants and metabolic syndrome -- 19.4 Antioxidants and cancer -- 19.5 Antioxidants and cardiovascular diseases -- 19.6 Summary and conclusions -- References -- Index.
Abstract:
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson's disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties,
beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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