Cereals and pulses : nutraceutical properties and health benefits
Cereals as food Functional foods Grain in human nutrition Legumes as food Vegetables in human nutrition Home Economics sähkökirjat
Wiley-Blackwell
2012
EISBN 9781118229415
Front matter.
Cereals and pulses : an overview.
Effects of barley consumption on cardiovascular and diabetic risk.
Nutraceutical properties and health benefits of oats.
Nutraceutical properties and health benefits of rice.
Hypolipidemic effects of rice bran oil.
Phenolic phytochemicals from rye (Secale Cereale L.).
Bioactive compounds in corn.
Nutraceutical and health properties of adlay.
Antioxidant and health promoting properties of wheat (Triticum spp.).
Buckwheat: A novel pseudocereal.
Nutraceutical and health properties of psyllium.
Nutraceutical and health properties of sorghum and millet.
Nutraceutical and health properties of common beans (Phaseolus vulgaris).
Health benefits and bioactive compounds in field peas, faba beans, and chickpeas.
Bioactives and health benefits of lentils (Lens culinaris L.).
Soy isoflavones and bone health.
Effects of dietary soy on the prevention of cardiovascular disease.
Dietary fiber and human health.
Antioxidants and human health.
Index.
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. 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.
Cereals and pulses : an overview.
Effects of barley consumption on cardiovascular and diabetic risk.
Nutraceutical properties and health benefits of oats.
Nutraceutical properties and health benefits of rice.
Hypolipidemic effects of rice bran oil.
Phenolic phytochemicals from rye (Secale Cereale L.).
Bioactive compounds in corn.
Nutraceutical and health properties of adlay.
Antioxidant and health promoting properties of wheat (Triticum spp.).
Buckwheat: A novel pseudocereal.
Nutraceutical and health properties of psyllium.
Nutraceutical and health properties of sorghum and millet.
Nutraceutical and health properties of common beans (Phaseolus vulgaris).
Health benefits and bioactive compounds in field peas, faba beans, and chickpeas.
Bioactives and health benefits of lentils (Lens culinaris L.).
Soy isoflavones and bone health.
Effects of dietary soy on the prevention of cardiovascular disease.
Dietary fiber and human health.
Antioxidants and human health.
Index.
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. 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.
