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Knud Erik Bach Knudsen

Dietary fibers and associated phytochemicals in cereals

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Dietary fibers and associated phytochemicals in cereals. / Knudsen, Knud Erik Bach; Nørskov, Natalja; Bolvig, Anne Katrine; Hedemann, Mette Skou; Lærke, Helle Nygaard.

I: Molecular Nutrition & Food Research, Bind 61, Nr. 7, 03.07.2017, s. 1600518 .

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Author

Knudsen, Knud Erik Bach ; Nørskov, Natalja ; Bolvig, Anne Katrine ; Hedemann, Mette Skou ; Lærke, Helle Nygaard. / Dietary fibers and associated phytochemicals in cereals. I: Molecular Nutrition & Food Research. 2017 ; Bind 61, Nr. 7. s. 1600518 .

Bibtex

@article{bda71dedfdfd49f0b0562f37f4bfcc56,
title = "Dietary fibers and associated phytochemicals in cereals",
abstract = "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.",
keywords = "dietary fiber, health, nutrtion, phytochemicals, whole grain",
author = "Knudsen, {Knud Erik Bach} and Natalja N{\o}rskov and Bolvig, {Anne Katrine} and Hedemann, {Mette Skou} and L{\ae}rke, {Helle Nygaard}",
year = "2017",
month = "7",
day = "3",
doi = "10.1002/mnfr.201600518",
language = "English",
volume = "61",
pages = "1600518",
journal = "Molecular Nutrition & Food Research",
issn = "1613-4125",
publisher = "Wiley-VCH Verlag",
number = "7",

}

RIS

TY - JOUR

T1 - Dietary fibers and associated phytochemicals in cereals

AU - Knudsen, Knud Erik Bach

AU - Nørskov, Natalja

AU - Bolvig, Anne Katrine

AU - Hedemann, Mette Skou

AU - Lærke, Helle Nygaard

PY - 2017/7/3

Y1 - 2017/7/3

N2 - 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.

AB - 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.

KW - dietary fiber

KW - health

KW - nutrtion

KW - phytochemicals

KW - whole grain

U2 - 10.1002/mnfr.201600518

DO - 10.1002/mnfr.201600518

M3 - Journal article

VL - 61

SP - 1600518

JO - Molecular Nutrition & Food Research

JF - Molecular Nutrition & Food Research

SN - 1613-4125

IS - 7

ER -