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Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit
definitions interdisciplinary whole grain whole-grain foods standard methods HEALTHGRAIN health benefits
2018/12/19
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the princi...
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In Vitro Iron Availability
Iron absorption in vitro iron availability whole grain
2009/1/16
In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (...
Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals
β-glucan determination cereals pseudocereals functional foods
2014/3/4
Water-insoluble β-(1,3)-D-glucan (lichenan) was determined in 43 samples of various cereal (oats, barley, wheat, millet) and pseudocereal (buckwheat, amaranth) cultivars using a modified procedure wit...