Aarhus University Seal / Aarhus Universitets segl

Dietary fibers and associated phytochemicals in cereals

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


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.
TidsskriftMolecular Nutrition & Food Research
Sider (fra-til)1600518
Antal sider16
StatusUdgivet - 3 jul. 2017

Se relationer på Aarhus Universitet Citationsformater


ID: 108710946