Cereals and Pulses Nutraceutical Properties

Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. Each major cereal and pulse is discussed for its nutraceutical properties. 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 discuss the beneficial health properties of dietary fibers and antioxidants with focus on the mechanisms involved in their biological actions. Edited and authored by an international team of respected researchers, Cereals and Pulses will serve as a timely and long lasting guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post-harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value-added food innovation for health promotion and disease risk reduction.

Professor Liangli (Lucy) Yu, Department of Nutrition and Food Science, University of Maryland, USA 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

Contributors	p. ix
Cereals and pulses - an overview	p. 1
Introduction	p. 1
Chemistry and nutraceutical compositions	p. 2
Potential health beneficial effects	p. 2
References	p. 5
Effects of barley consumption on cardiovascular and diabetic risk	p. 7
Introduction	p. 7
Barley ß-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis	p. 7
Other nutraceutical components and properties in barley	p. 11
Potential of hulless barley in health promotion and disease prevention	p. 15
Future studies	p. 15
References	p. 16
Nutraceutical properties and health benefits of oats	p. 21
Introduction	p. 21
Oat grain composition	p. 22
The chemical and physical property of oat ß-glucan	p. 23
Effects of processing on oat ß-glucan	p. 25
Oat and health	p. 26
Conclusions	p. 31
References	p. 31
Nutraceutical properties and health benefits of rice	p. 37
Introduction	p. 37
Rice grain structure and nutritional composition distribution	p. 38
Nutrient compositions and their health benefits	p. 40
Biofortification of nutrients in rice grain to improve its health benefits	p. 53
Health benefits of rice bran	p. 54
Health benefits of whole rice grain consumption	p. 55
Future trends	p. 57
References	p. 57
Hypolipedemic effects of rice bran oil	p. 65
Introduction	p. 65
Chemical composition of rice bran oil (RBO)	p. 65
Hypolipidemic effect of rice bran oil	p. 66
Other beneficial effects of rice bran oil	p. 68
Future studies	p. 69
References	p. 70
Phenolic phytochemicals from rye (Secale Cereale L.)	p. 71
Introduction	p. 71
Three classes of the phenolic compounds	p. 72
Extraction methodology	p. 72
Analysis methods	p. 80
Bioactivity	p. 81
Health beneficial effects of rye intake	p. 82
Summary	p. 82
References	p. 82
Bioactive compounds in corn	p. 85
Introduction	p. 85
Phytochemicals in corn and their health benefits	p. 85
Corn resistant starch and bioactivities	p. 96
Future studies	p. 97
References	p. 98
Nutraceutical and health properties of adlay	p. 105
Introduction	p. 105
Health components of adlay	p. 105
Potential health beneficial properties	p. 107
Summary	p. 111
References	p. 111
Antioxidant and health promoting properties of wheat (Triticum spp.)	p. 113
Introduction	p. 113
Evidence of wheat's health promoting properties	p. 113
The antioxidant contents of wheat	p. 114
Reported antioxidant and other health promoting properties of wheat	p. 117
Bioavailability of phenolic acids in wheat	p. 119
Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients	p. 120
Effects of processing on antioxidants in wheat-based food systems	p. 123
References	p. 126
Buckwheat: A novel pseudocereal	p. 131
Introduction of buckwheat	p. 131
Nutritional composition of buckwheat	p. 133
Unique health components of buckwheat	p. 136
Allergens in buckwheat	p. 144
Research trends of buckwheat nutritional and functional properties	p. 145
References	p. 146
Nutraceutical and health properties of psyllium	p. 149
Introduction	p. 149
Health beneficial effects of psyllium	p. 150
Potential in controlled delivery of bioactives	p. 158
Possible adverse effects	p. 159
References	p. 160
Nutraceutical and health properties of sorghum and millet	p. 165
Introduction	p. 165
Phytochemicals in sorghum and millet grains and fractions	p. 167
Antioxidant properties of sorghum and millet grain and components	p. 173
Potential beneficial effects of sorghum and millet consumption in human health	p. 176
Perspectives	p. 182
References	p. 182
Nutraceutical and health properties of common beans (Phaseolus vulgaris)	p. 187
Introduction	p. 187
Health beneficial effects of Phaseolus vulgaris	p. 187
Possible adverse effects	p. 194
Conclusion	p. 194
References	p. 194
Health benefits and bioactive compounds in field peas, faba beans, and chickpeas	p. 199
Introduction	p. 199
Phenolic compounds in field peas, chickpeas, and faba beans	p. 200
Health benefits of compounds in field peas, chickpeas, and faba beans	p. 202
Antinutritional factors in peas, chickpeas, and faba beans	p. 209
Bioactive peptides	p. 210
References	p. 212
Bioactives and health benefits of lentils (Lens culinaris L.)	p. 217
Introduction	p. 217
Epidemiology: pulses and chronic diseases	p. 217
Health effects of pulse carbohydrates	p. 221
Health promoting vitamins and minerals in lentils	p. 222
Health promoting phenolic compounds in lentils	p. 222
References	p. 225
Soy isoflavones and bone health	p. 229
Introduction	p. 229
Biosynthesis and composition of isoflavones in soybeans	p. 230
Separation, characterization, and analysis of isoflavones	p. 231
Soy isoflavones and bone health	p. 232
Summary	p. 237
References	p. 238
Effects of dietary say on the prevention of cardiovascular disease	p. 243
Introduction	p. 243
Soy foods and serum cholesterol	p. 243
Soy and inhibition of LDL oxidation	p. 249
Soy and inflammation	p. 252
Soy and hypertension	p. 252
Soy and endothelial function	p. 253
Conclusions	p. 253
References	p. 254
Dietary fiber and human health	p. 261
Introduction	p. 261
Dietary of fiber and metabolic syndrome	p. 261
Dietary fiber and cancer	p. 264
Dietary fiber and cardiovascular diseases	p. 267
Potential undesirable effects	p. 268
Summary	p. 269
References	p. 269
Antioxidants and human health	p. 273
Introduction	p. 273
Anti-inclammatory capacity of antioxidants	p. 274
Antioxidants and metabolic syndrome	p. 278
Antioxidants and cancer	p. 285
Antioxidants and cardiovascular diseases	p. 290
Summary and conclusions	p. 295
References	p. 295
Index	p. 309
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Cereals and Pulses Nutraceutical Properties and Health Benefits

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