Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

This book explores the health benefits of cereal grains, processing technologies, and bioactive compounds in chronic disease prevention. It also discusses innovative technologies to improve the functional benefits of cereal-based products, including bio-fortification and extraction of bioactives.

Format: Paperback / softback
Length: 320 pages
Publication date: 25 September 2023
Publisher: Apple Academic Press Inc.

Cereal grains have been a staple food for centuries, providing essential nutrients and energy to people around the world. However, with the increasing demand for healthier and more functional food products, there has been a growing interest in the health benefits of cereal grains. In this book, we will explore the health benefits of selected cereal grains, the processing technologies used to enhance their nutritional value, the specific roles of bioactive compounds in chronic disease prevention, and the latest technologies to improve the functional benefits of cereal-based products.

One of the key health benefits of cereal grains is their high fiber content. Fiber is a crucial component of a healthy diet, as it helps to regulate digestion, promote satiety, and lower the risk of chronic diseases such as diabetes, heart disease, and colon cancer. Cereal grains are rich in fiber, with whole grains typically containing more fiber than refined grains. For example, a serving of oatmeal contains about 5 grams of fiber, while a serving of white bread contains only about 1 gram of fiber.

Another important health benefit of cereal grains is their protein content. Protein is essential for building and repairing tissues, promoting muscle growth and repair, and supporting the immune system. Cereal grains are a good source of protein, with wheat, rice, and corn being particularly rich in protein. For example, a serving of wheat bread contains about 8 grams of protein, while a serving of brown rice contains about 4 grams of protein.

In addition to their fiber and protein content, cereal grains contain a variety of other nutrients that are important for good health. For example, they are a good source of vitamins and minerals such as iron, magnesium, and zinc. They also contain phytochemicals, which are natural compounds that have been shown to have anti-inflammatory and antioxidant properties.

One of the processing technologies used to enhance the nutritional value of cereal grains is milling. Milling involves grinding the grain into flour, which can then be used to make a variety of products such as bread, pasta, and cereals. During milling, the grain is stripped of its outer layer, which contains most of the fiber and protein. However, milling can also result in the loss of some of the nutrients, such as vitamins and minerals.

Another processing technology used to enhance the nutritional value of cereal grains is fermentation. Fermentation involves the breakdown of carbohydrates into organic acids, which can improve the digestibility of the grain and increase the availability of nutrients. For example, fermentation can increase the levels of vitamin B12 in wheat flour, which is important for the development of red blood cells and the nervous system.

In addition to processing technologies, plant breeding and biotechnology have also contributed to improving the nutritional quality and functionality of cereal grains. Plant breeders have developed new varieties of cereal grains that are higher in fiber, protein, and other nutrients. Biotechnology has been used to introduce new traits into cereal grains, such as resistance to pests and diseases, and improved digestibility.

One of the specific roles of bioactive compounds in cereal grains in chronic disease prevention is their ability to reduce the risk of heart disease. Bioactive compounds such as flavonoids, tannins, and phytosterols have been shown to have anti-inflammatory and antioxidant properties, which can help to reduce the risk of heart disease by reducing the levels of inflammation and cholesterol in the body.

Another important role of bioactive compounds in cereal grains is their ability to reduce the risk of type 2 diabetes. Bioactive compounds such as fiber and phytosterols have been shown to improve insulin sensitivity and glucose metabolism, which can help to reduce the risk of type 2 diabetes by reducing the levels of blood sugar and insulin resistance.

In addition to their role in chronic disease prevention, bioactive compounds in cereal grains can also have other health benefits. For example, they can help to reduce the risk of colon cancer by reducing the levels of inflammation in the colon and promoting the growth of healthy bacteria. They can also help to reduce the risk of osteoporosis by promoting bone density and reducing the risk of bone fractures.

To improve the functional benefits of cereal-based products, there have been a variety of new technologies developed. One of these technologies is bio-fortification, which involves the addition of nutrients to cereal grains to improve their nutritional value. For example, vitamin A can be added to wheat flour to improve its vitamin A content and reduce the risk of vitamin A deficiency.

Another technology is extraction of bioactives from cereal grains, which involves the isolation and purification of specific bioactive compounds from the grain. For example, flavonoids can be extracted from wheat bran to be used as a natural food coloring or as a source of antioxidants.

In conclusion, cereal grains have been a staple food for centuries, providing essential nutrients and energy to people around the world. With the increasing demand for healthier and more functional food products, there has been a growing interest in the health benefits of cereal grains. In this book, we have explored the health benefits of selected cereal grains, the processing technologies used to enhance their nutritional value, the specific roles of bioactive compounds in chronic disease prevention, and the latest technologies to improve the functional benefits of cereal-based products. By understanding the nutritional value and functional benefits of cereal grains, we can make informed choices about our diet and lifestyle to promote good health and prevent chronic diseases.

Weight: 625g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774637883