Description
Cereals and Pulses
Nutraceutical Properties and Health Benefits
Hui: Food Science and Technology Series
Coordinators: Yu Liangli L., Tsao Rong, Shahidi Fereidoon
Language: English
Subject for Cereals and Pulses:
Keywords
cereals and pulses, cereals, cereal crops, pulse crops, nutraceutical properties of cereals, nutraceutical properties of pulses, beneficial properties of cereals, beneficial properties of pulses, food product research, food product development, functional foods, nutraceuticals, crop genetics, crop breeding
400 p. · 18.2x25.3 cm · Hardback
Description
/li>Contents
/li>Biography
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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.
1 Cereals and pulses – an overview 1
1.1 Introduction 1
1.2 Chemistry and nutraceutical compositions 2
1.3 Potential health beneficial effects 2
References 5
2 Effects of barley consumption on cardiovascular and diabetic risk 7
2.1 Introduction 7
2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis 7
2.3 Other nutraceutical components and properties in barley 11
2.4 Potential of hulless barley in health promotion and disease prevention 15
2.5 Future studies 15
References 16
3 Nutraceutical properties and health benefits of oats 21
3.1 Introduction 21
3.2 Oat grain composition 22
3.3 The chemical and physical property of oat β-glucan 23
3.4 Effects of processing on oat β-glucan 25
3.5 Oat and health 26
3.6 Conclusions 31
References 31
4 Nutraceutical properties and health benefits of rice 37
4.1 Introduction 37
4.2 Rice grain structure and nutritional composition distribution 38
4.3 Nutrient compositions and their health benefits 40
4.4 Biofortification of nutrients in rice grain to improve its health benefits 53
4.5 Health benefits of rice bran 54
4.6 Health benefits of whole rice grain consumption 55
4.7 Future trends 57
References 57
5 Hypolipedemic effects of rice bran oil 65
5.1 Introduction 65
5.2 Chemical composition of rice bran oil (RBO) 65
5.3 Hypolipidemic effect of rice bran oil 66
5.4 Other beneficial effects of rice bran oil 68
5.5 Future studies 69
References 70
6 Phenolic phytochemicals from rye ( Secale Cereale L .) 71
6.1 Introduction 71
6.2 Three classes of the phenolic compounds 72
6.3 Extraction methodology 72
6.4 Analysis methods 80
6.5 Bioactivity 81
6.6 Health beneficial effects of rye intake 82
6.7 Summary 82
References 82
7 Bioactive compounds in corn 85
7.1 Introduction 85
7.2 Phytochemicals in corn and their health benefits 85
7.3 Corn resistant starch and bioactivities 96
7.4 Future studies 97
References 98
8 Nutraceutical and health properties of adlay 105
8.1 Introduction 105
8.2 Health components of adlay 105
8.3 Potential health beneficial properties 107
8.4 Summary 111
References 111
9 Antioxidant and health promoting properties of wheat ( Triticum spp .) 113
9.1 Introduction 113
9.2 Evidence of wheat’s health promoting properties 113
9.3 The antioxidant contents of wheat 114
9.4 Reported antioxidant and other health promoting properties of wheat 117
9.5 Bioavailability of phenolic acids in wheat 119
9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients 120
9.7 Effects of processing on antioxidants in wheat-based food systems 123
References 126
10 Buckwheat: A novel pseudocereal 131
10.1 Introduction of buckwheat 131
10.2 Nutritional composition of buckwheat 133
10.3 Unique health components of buckwheat 136
10.4 Allergens in buckwheat 144
10.5 Research trends of buckwheat nutritional and functional properties 145
References 146
11 Nutraceutical and health properties of psyllium 149
11.1 Introduction 149
11.2 Health beneficial effects of psyllium 150
11.3 Potential in controlled delivery of bioactives 158
11.4 Possible adverse effects 159
References 160
12 Nutraceutical and health properties of sorghum and millet 165
12.1 Introduction 165
12.2 Phytochemicals in sorghum and millet grains and fractions 167
12.3 Antioxidant properties of sorghum and millet grain and components 173
12.4 Potential beneficial effects of sorghum and millet consumption in human health 176
12.5 Perspectives 182
References 182
13 Nutraceutical and health properties of common beans ( Phaseolus vulgaris ) 187
13.1 Introduction 187
13.2 Health beneficial effects of Phaseolus vulgaris 187
13.3 Possible adverse effects 194
13.4 Conclusion 194
References 194
14 Health benefits and bioactive compounds in field peas, faba beans, and chickpeas 199
14.1 Introduction 199
14.2 Phenolic compounds in field peas, chickpeas, and faba beans 200
14.3 Health benefits of compounds in field peas, chickpeas, and faba beans 202
14.4 Antinutritional factors in peas, chickpeas, and faba beans 209
14.5 Bioactive peptides 210
References 212
15 Bioactives and health benefits of lentils (Lens culinaris L.) 217
15.1 Introduction 217
15.2 Epidemiology: pulses and chronic diseases 217
15.3 Health effects of pulse carbohydrates 221
15.4 Health promoting vitamins and minerals in lentils 222
15.5 Health promoting phenolic compounds in lentils 222
References 225
16 Soy isoflavones and bone health 229
16.1 Introduction 229
16.2 Biosynthesis and composition of isoflavones in soybeans 230
16.3 Separation, characterization, and analysis of isoflavones 231
16.4 Soy isoflavones and bone health 232
16.5 Summary 237
References 238
17 Effects of dietary soy on the prevention of cardiovascular disease 243
17.1 Introduction 243
17.2 Soy foods and serum cholesterol 243
17.3 Soy and inhibition of LDL oxidation 249
17.4 Soy and inflammation 252
17.5 Soy and hypertension 252
17.6 Soy and endothelial function 253
17.7 Conclusions 253
References 254
18 Dietary fiber and human health 261
18.1 Introduction 261
18.2 Dietary fiber and metabolic syndrome 261
18.3 Dietary fiber and cancer 264
18.4 Dietary fiber and cardiovascular diseases 267
18.5 Potential undesirable effects 268
18.6 Summary 269
References 269
19 Antioxidants and human health 273
19.1 Introduction 273
19.2 Anti-inflammatory capacity of antioxidants 274
19.3 Antioxidants and metabolic syndrome 278
19.4 Antioxidants and cancer 285
19.5 Antioxidants and cardiovascular diseases 290
19.6 Summary and conclusions 295
References 295
Index 309
Dr Rong Tsao, Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
Professor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, Canada
