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dc.contributor.author
Borneo Benista, Rafael
dc.contributor.author
Leon, Alberto Edel
dc.date.available
2023-06-07T02:59:20Z
dc.date.issued
2012-02
dc.identifier.citation
Borneo Benista, Rafael; Leon, Alberto Edel; Whole grain cereals: Functional components and health benefits; RSC Publishing; Food and Function; 3; 2; 2-2012; 110-119
dc.identifier.issn
2042-6496
dc.identifier.uri
http://hdl.handle.net/11336/199797
dc.description.abstract
Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In this review we will examine the main chemical components present in whole grains that may have health enhancing properties (dietary fiber, inulin, beta-glucan, resistant starch, carotenoids, phenolics, tocotrienols, and tocopherols) and the role that whole grains may play in disease prevention (cardiovascular diseases and strokes, hypertension, metabolic syndrome, type 2 diabetes mellitus, obesity, as well as different forms of cancer). The knowledge derived from the functional properties of the different chemical components present in whole grains will aid in the formulation and development of new food products with health enhancing characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
RSC Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Whole grains
dc.subject
Functional foods
dc.subject
Health
dc.subject
Nutrition
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Whole grain cereals: Functional components and health benefits
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-05-30T11:51:40Z
dc.identifier.eissn
2042-650X
dc.journal.volume
3
dc.journal.number
2
dc.journal.pagination
110-119
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Provincia de Córdoba. Ministerio de Ciencia y Técnica. Centro de Excelencia en Productos y Procesos de Córdoba; Argentina
dc.description.fil
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.journal.title
Food and Function
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1039/c1fo10165j
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2012/FO/C1FO10165J
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