Yu / Tsao / Shahidi Cereals and Pulses

Nutraceutical Properties and Health Benefits
1. Auflage 2012
ISBN: 978-1-118-22946-0
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 328 Seiten, E-Book

Reihe: Food Science and Technology

Cereal and pulse crops are staple foods that provide essentialnutrients to many populations of the world. Traditionally, wholegrains were consumed but most current foods are derived fromrefined fractions of cereal and pulse crops. Consumption ofprocessed or refined products may reduce the health benefits offood. In wheat-based processed foods, for example, the removed 40%of the grain (mainly the bran and the germ of the wheat grain)contains the majority of the health beneficial components. Thesecomponents, particularly non-essential phytochemicals such ascarotenoids, polyphenols, phytosterols/ stanols, and dietaryfibers, have been shown to reduce the risk of major chronicdiseases of humans, such as cancer, cardiovascular diseases, andParkinson's disease.
Such bioactives are therefore good candidates for ingredients ofnutraceuticals and functional foods. There are many factors thatcan affect the bioactive content of cereal and pulse-based foodingredients, including genetics, growing and storage conditions,post-harvest treatments, food formulation and processing. All ofthese factors ultimately affect human health and wellness.Bioavailability is also important for these compounds for exertingtheir protective roles.
Cereals and Pulses: Nutraceutical Properties and HealthBenefits provides a summary of current research findingsrelated to phytochemical composition and properties of cereal andpulse crops. The nutraceutical properties of each major cereal andpulse are discussed. Coverage of cereals and pulse crops includesbarley, 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 toimprove crop utilization, nutraceutical components and properties,bioactive compositions, antioxidant properties, beneficial healtheffects, disease prevention activities, and areas for futureresearch. Also included are two chapters that examine thebeneficial health properties of dietary fibers and antioxidants.Edited and written by an international team of respectedresearchers, this book is a reference guide for scientists workingin food ingredients, food product research and development,functional foods and nutraceuticals, crop breeding and genetics,human nutrition, post-harvest treatment and processing of cerealgrains and pulses. It will enable them to effect value-added foodinnovation for health promotion and disease risk reduction.

Autoren/Hrsg.

Yu, Liangli L.

Tsao, Rong

Shahidi, Fereidoon

Über Autor(innen)

Professor Liangli (Lucy) Yu, Department of Nutrition andFood Science, University of Maryland, USA
Dr Rong Tsao, Guelph Food Research Center, Agricultureand Agri-Food Canada, Guelph, Ontario, Canada
Professor Fereidoon Shahidi, Department of Biochemistry,Memorial University of Newfoundland, Canada