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Dietary fibers and associated phytochemicals in cereals
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| Zeitschriftentitel: | Molecular Nutrition & Food Research |
|---|---|
| Personen und Körperschaften: | , , , , |
| In: | Molecular Nutrition & Food Research, 61, 2017, 7 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
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Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard |
|---|---|
| author |
Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard |
| spellingShingle |
Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard Molecular Nutrition & Food Research Dietary fibers and associated phytochemicals in cereals Food Science Biotechnology |
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Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard 1613-4125 1613-4133 Wiley Food Science Biotechnology http://dx.doi.org/10.1002/mnfr.201600518 <jats:p>Epidemiological studies have linked whole‐grain (WG) cereal consumption to a reduced risk of developing several chronic diseases—coronary heart disease, arteriosclerosis, type‐2 diabetes, and some form of cancers. The underlying physiological mechanisms behind the protective effects of WG are unclear, but can most likely be assigned to a concerted action of dietary fiber (DF) and a wide variety of phytochemicals. Physiologically, it is important that soluble nonstarch polysaccharides contribute to higher viscosity in the small intestine as this may influence rate and extent of digestion and absorption. Associated with the DF matrix of cereals is an array of nonnutritive constituents predominantly concentrated in the bran fraction. Among them, the phenolic phytochemicals, benzoic acid and cinnamic derivatives and lignans, are of importance in a nutritional‐health perspective. Only a small fraction of the phenolics is absorbed in the small intestine, but the availability can be increased by bioprocessing. The major part, however, is passed to the large intestine where the microbiota, which degrade and metabolize DF to SCFAs and gases, also convert the phenolic compounds into a range of other metabolites that are absorbed into the body and with the capability of influencing the metabolism at the cellular level.</jats:p> Dietary fibers and associated phytochemicals in cereals Molecular Nutrition & Food Research |
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Dietary fibers and associated phytochemicals in cereals |
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Dietary fibers and associated phytochemicals in cereals |
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Dietary fibers and associated phytochemicals in cereals |
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Dietary fibers and associated phytochemicals in cereals |
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Dietary fibers and associated phytochemicals in cereals |
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Dietary fibers and associated phytochemicals in cereals |
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dietary fibers and associated phytochemicals in cereals |
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Food Science Biotechnology |
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http://dx.doi.org/10.1002/mnfr.201600518 |
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<jats:p>Epidemiological studies have linked whole‐grain (WG) cereal consumption to a reduced risk of developing several chronic diseases—coronary heart disease, arteriosclerosis, type‐2 diabetes, and some form of cancers. The underlying physiological mechanisms behind the protective effects of WG are unclear, but can most likely be assigned to a concerted action of dietary fiber (DF) and a wide variety of phytochemicals. Physiologically, it is important that soluble nonstarch polysaccharides contribute to higher viscosity in the small intestine as this may influence rate and extent of digestion and absorption. Associated with the DF matrix of cereals is an array of nonnutritive constituents predominantly concentrated in the bran fraction. Among them, the phenolic phytochemicals, benzoic acid and cinnamic derivatives and lignans, are of importance in a nutritional‐health perspective. Only a small fraction of the phenolics is absorbed in the small intestine, but the availability can be increased by bioprocessing. The major part, however, is passed to the large intestine where the microbiota, which degrade and metabolize DF to SCFAs and gases, also convert the phenolic compounds into a range of other metabolites that are absorbed into the body and with the capability of influencing the metabolism at the cellular level.</jats:p> |
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| author | Bach Knudsen, Knud Erik, Nørskov, Natalja P., Bolvig, Anne Katrine, Hedemann, Mette Skou, Lærke, Helle Nygaard |
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| description | <jats:p>Epidemiological studies have linked whole‐grain (WG) cereal consumption to a reduced risk of developing several chronic diseases—coronary heart disease, arteriosclerosis, type‐2 diabetes, and some form of cancers. The underlying physiological mechanisms behind the protective effects of WG are unclear, but can most likely be assigned to a concerted action of dietary fiber (DF) and a wide variety of phytochemicals. Physiologically, it is important that soluble nonstarch polysaccharides contribute to higher viscosity in the small intestine as this may influence rate and extent of digestion and absorption. Associated with the DF matrix of cereals is an array of nonnutritive constituents predominantly concentrated in the bran fraction. Among them, the phenolic phytochemicals, benzoic acid and cinnamic derivatives and lignans, are of importance in a nutritional‐health perspective. Only a small fraction of the phenolics is absorbed in the small intestine, but the availability can be increased by bioprocessing. The major part, however, is passed to the large intestine where the microbiota, which degrade and metabolize DF to SCFAs and gases, also convert the phenolic compounds into a range of other metabolites that are absorbed into the body and with the capability of influencing the metabolism at the cellular level.</jats:p> |
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| spelling | Bach Knudsen, Knud Erik Nørskov, Natalja P. Bolvig, Anne Katrine Hedemann, Mette Skou Lærke, Helle Nygaard 1613-4125 1613-4133 Wiley Food Science Biotechnology http://dx.doi.org/10.1002/mnfr.201600518 <jats:p>Epidemiological studies have linked whole‐grain (WG) cereal consumption to a reduced risk of developing several chronic diseases—coronary heart disease, arteriosclerosis, type‐2 diabetes, and some form of cancers. The underlying physiological mechanisms behind the protective effects of WG are unclear, but can most likely be assigned to a concerted action of dietary fiber (DF) and a wide variety of phytochemicals. Physiologically, it is important that soluble nonstarch polysaccharides contribute to higher viscosity in the small intestine as this may influence rate and extent of digestion and absorption. Associated with the DF matrix of cereals is an array of nonnutritive constituents predominantly concentrated in the bran fraction. Among them, the phenolic phytochemicals, benzoic acid and cinnamic derivatives and lignans, are of importance in a nutritional‐health perspective. Only a small fraction of the phenolics is absorbed in the small intestine, but the availability can be increased by bioprocessing. The major part, however, is passed to the large intestine where the microbiota, which degrade and metabolize DF to SCFAs and gases, also convert the phenolic compounds into a range of other metabolites that are absorbed into the body and with the capability of influencing the metabolism at the cellular level.</jats:p> Dietary fibers and associated phytochemicals in cereals Molecular Nutrition & Food Research |
| spellingShingle | Bach Knudsen, Knud Erik, Nørskov, Natalja P., Bolvig, Anne Katrine, Hedemann, Mette Skou, Lærke, Helle Nygaard, Molecular Nutrition & Food Research, Dietary fibers and associated phytochemicals in cereals, Food Science, Biotechnology |
| title | Dietary fibers and associated phytochemicals in cereals |
| title_full | Dietary fibers and associated phytochemicals in cereals |
| title_fullStr | Dietary fibers and associated phytochemicals in cereals |
| title_full_unstemmed | Dietary fibers and associated phytochemicals in cereals |
| title_short | Dietary fibers and associated phytochemicals in cereals |
| title_sort | dietary fibers and associated phytochemicals in cereals |
| title_unstemmed | Dietary fibers and associated phytochemicals in cereals |
| topic | Food Science, Biotechnology |
| url | http://dx.doi.org/10.1002/mnfr.201600518 |