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About the Editors
Dr. Jodee Johnson, PhD, is Associate Principal Scientist, Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL, USA.
Dr. Taylor C. Wallace is the Principal & CEO at Think Healthy Group, Inc. and an Adjunct Professor at the Department of Nutrition and Food Studies, George Mason University, Fairfax, VA, USA.
Both Dr. Johnson and Dr. Wallace have published extensive research exploring the health-promoting effects of whole grains, other foods, and dietary bioactives.
List of Contributors xv
Part I Introduction 1
1 Introduction to Whole Grains and Human Health 3Jodee Johnson and Taylor C. Wallace
1.1 History of Whole Grains 4
1.2 Who Consumes Whole Grains? 5
1.3 What are Whole Grains? 5
1.4 Components of Whole Grains 6
1.5 Whole Grain Bioactives 6
1.6 Health-Promoting Effects of Whole Grains 7
1.7 Conclusion 13
References 13
Part II Whole Grains, Whole Food Nutrition 19
2 Wheat 21Daniel D. Gallaher and James A. Anderson
2.1 Introduction 21
2.2 History of the Grain 21
2.3 Types 22
2.4 Nutritional Composition 25
2.5 Health Effects on Chronic Diseases 30
2.6 Conclusion 35
References 36
3 Oats 45Yao Tang, Aaron Yerke and Shengmin Sang
3.1 Introduction 45
3.2 Nutritional Composition 47
3.3 Health Effects in Chronic Diseases 52
3.4 Conclusion 55
References 55
4 Rice 63Nora Jean Nealon and Elizabeth P. Ryan
4.1 Introduction 63
4.2 History of Whole Grain Rice 63
4.3 Variety in Whole Grain Rice Quality and Preferences 64
4.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice 64
4.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease 77
4.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens 81
4.7 Conclusion 82
Acknowledgments 83
References 83
5 Corn 113Siyuan Sheng, Tong Li and Rui Hai Liu
5.1 Introduction 113
5.2 Macro-and Micronutrients in Corn 114
5.3 Corn Phytochemicals 114
5.4 Health Benefits 124
5.5 Conclusion 128
References 128
6 Barley 135Clarence W. (Walt) Newman, Rosemary K. Newman and Christine E. Fastnaught
6.1 Introduction 135
6.2 The Beginning 135
6.3 The Whole Grain Barley Kernel 137
6.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases 149
6.5 Conclusion 156
References 156
7 Rye 169Laila Meija and Indrikis Krams
7.1 Introduction 169
7.2 Types 171
7.3 Consumption 171
7.4 Epidemiological Studies of Rye Intake 171
7.5 Rye Products 172
7.6 Nutritional Composition 177
7.7 Phytochemicals 178
7.8 Rye Fiber 178
7.9 Health Effects on Chronic Diseases 186
7.10 Gut Health 191
7.11 Cancer 192
7.12 Conclusion 198
References 198
Part III Pseudo Cereal Grains, Whole Food Nutrition 209
8 Amaranth 211Aída Jimena Velarde-Salcedo, Esaú Bojórquez-Velázquez and Ana Paulina Barba de la Rosa
8.1 Introduction 211
8.2 History of Amaranth 212
8.3 Amaranth Genetic Diversity 213
8.4 Amaranth Plant Physiology 215
8.5 Amaranth Seed Morphology 216
8.6 Amaranth Seed Chemical Composition and Nutritional Properties 217
8.7 Phytochemical Compounds in Amaranth Seeds 223
8.8 Amaranth Seed Storage Proteins 224
8.9 Health Effects of Amaranth Grain 226
8.10 Conclusion 240
References 240
9 Buckwheat 251Juan Antonio Giménez Bastida, José Moisés Laparra Llopis and Henryk Zielinski
9.1 Introduction 251
9.2 History of the Grain 251
9.3 Nutritional Composition of Buckwheat 253
9.4 Metabolism and Bioavailability 254
9.5 Health Effects on Chronic Diseases 255
9.6 Conclusion 260
Acknowledgments 260
References 260
10 Quinoa 269Beenu Tanwar, Ankit Goyal, Syed Irshaan, Vikas Kumar, Manvesh Kumar Sihag, Ami Patel and Intelli Kaur
10.1 Introduction 269
10.2 History of the Quinoa Grain 270
10.3 Types of Quinoa 270
10.4 Nutritional Composition 271
10.5 Phytochemicals/Bioactives and Antinutritional Factors 277
10.6 Health Benefits 287
10.7 Food Applications 294
10.8 Future Prospects 294
10.9 Conclusion 295
References 295
Part IV Health-Promoting Properties of Whole Grain Bioactive Compounds 307
11 Avenanthramides 309Tianou Zhang and Li Li Ji
11.1 Introduction 309
11.2 Presence in Whole Grains 309
11.3 Chemical Structure and Biosynthesis 310
11.4 Effects of Processing 311
11.5 Absorption, Distribution, Metabolism, and Excretion 314
11.6 Health Benefits 320
11.7 Conclusions and Future Research 330
References 331
12 ¿¿¿¿-Glucans 339Susan Tosh and S. Shea Miller
12.1 Introduction 339
12.2 Presence and Distribution in Whole Grains 340
12.3 Chemistry 342
12.4 Mechanisms of Action 344
12.5 Effects of Processing 348
12.6 Conclusion 350
References 351
13 Phenolic Acids 357C-Y. Oliver Chen, Sérgio M. Costa and Klinsmann Carolo
13.1 Introduction 357
13.2 Presence of Phenolic Acids in Whole Grain 358
13.3 Factors Affecting Phenolic Acid Content in Grains 363
13.4 Bioaccessibility and Bioavailability of Grain Phenolic Acids 365
13.5 Health Benefits of Grain Phenolic Acids 366
13.6 Conclusion 370
References 371
14 Carotenoids 383Elizabeth J. Johnson
14.1 Introduction 383
14.2 Chemistry 384
14.3 Presence in Whole Grains 384
14.4 Dietary Databases 387
14.5 Bioavailability 387
14.6 Effect of Processing, Storage, and Environment 388
14.7 Conclusion 389
References 389
15 Alkylresorcinols 393Alastair B. Ross
15.1 Introduction 393
15.2 Chemistry and Nomenclature 393
15.3 Presence of Alkylresorcinols in Cereals 394
15.4 Effect of Food Processing on Alkylresorcinols 394
15.5 Measuring Alkylresorcinols 396
15.6 Intake of Alkylresorcinols 397
15.7 Bioavailability and Pharmacokinetics of Alkylresorcinols 398
15.8 Biological Effects of Alkylresorcinols 398
15.9 Mechanisms of Action 399
15.10 Use of Alkylresorcinols and Their Metabolites as Biomarkers of Whole Grain Intake 400
15.11 Conclusion 402
References 402
16 Lignans 407Iman Zarei and Elizabeth P. Ryan
16.1 Introduction 407
16.2 Presence in Whole Grains 408
16.3 Chemistry 408
16.4 Metabolism of Lignans by Human Gut Microbiota and Bioavailability 410
16.5 Biological Activities 413
16.6 Impact of Agronomic Factors on Lignan Content in Foods 414
16.7 Effect of Processing 414
16.8 Safety 415
16.9 Conclusion 415
Acknowledgments 420
References 420
17 Phytosterols 427Dan Zhu, and Laura Nyström
17.1 Introduction 427
17.2 Chemistry 427
17.3 Presence in Whole Grains 431
17.4 Bioaccessibility and Bioavailability 442
17.5 Mechanisms of Action 446
17.6 Effect of Processing 451
17.7 Conclusion 454
References 454
18 Phytic Acid and Phytase Enzyme 467 Vikas Kumar, Amit K. Sinha and Kimia Kajbaf
18.1 Introduction 467
18.2 Food Sources of Phytic Acid 468
18.3 Phytase 469
18.4 Classification of Phytase 474
18.5 Factors Influencing Phytase Bioefficacy 474
18.6 Source of Phytase 476
18.7 Beneficial Health Effects of Phytate 476
18.8 Conclusion 478
References 478
Index 485
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