Benzoxazinoids: Cereal phytochemicals with putative therapeutic and health-protecting properties

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

  • Khem B. Adhikari, Danmark
  • Fariha Tanwir, Danmark
  • Per L. Gregersen
  • Stine Krogh Steffensen, Danmark
  • Bettina M. Jensen, Allergy Clinic, Copenhagen University Hospital, Danmark
  • Lars K. Poulsen, Allergy Clinic, Copenhagen University Hospital, Danmark
  • Claus H. Nielsen, Department of Infectious Medicine and Rheumatology, University of Copenhagen, Rigshospitalet, Danmark
  • Søren Høyer, Patologisk Institut, Århus Sygehus, Danmark
  • Michael Borre
  • Inge S. Fomsgaard
Benzoxazinoids (BXs) are a group of natural chemical compounds with putative pharmacological and health-protecting properties. BXs were formerly identified in and isolated from selected dicot medicinal plants and young cereal plants. Recently, BXs were found to be present in mature cereal grains and bakery products, such that knowledge about the pharmacological properties of BXs, which until now have unknowingly been consumed through the daily bread and breakfast cereals, have come into new focus. This review discusses published results from in vitro studies and a few human and animal model studies on the health effects and pharmacological responses of various BX compounds. Many of these studies have reported antimicrobial, anticancer, reproductive system stimulatory, central nervous system stimulatory, immunoregulatory, and appetite- and weight-reducing effects of BXs and/or BX derivatives. The health benefits of wholegrain intake may be associated with the solitary and/or overlapping biological effects of fibers, lignans, phenolic acids, alkylresorcinols, BXs, and other bioactive compounds. In the context of BXs as dietary ingredients, further comprehensive investigations are required to understand their biological functions, to elucidate the underlying mechanisms, to explore their potential contribution on the health effects associated with wholegrain consumption, and to examine their potential as functional food ingredients.
OriginalsprogEngelsk
TidsskriftMolecular Nutrition & Food Research
Vol/bind59
Nummer7
Sider (fra-til)1324-1338
Antal sider15
ISSN1613-4125
DOI
StatusUdgivet - jul. 2015

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