Whole-Grain Cereal Bioactive Compounds and Their Health Benefits: A Review
作者： Adil Gani , SM Wani , FA Masoodi , G Hameed
DOI: 10.4172/2157-7110.1000146
关键词: Reduced risk 、 Fruits and vegetables 、 Food science 、 Biotechnology 、 Consumption (economics) 、 Type 2 diabetes 、 Health benefits 、 Food intake 、 Whole grains 、 Blood sugar 、 Medicine
摘要: Whole-grain cereals have received considerable attention in the last several decades due to presence of unique blend bioactive components like phytochemicals and antioxidants. However antioxidants whole-grains not as much fruits vegetables, although increased consumption whole-grain products has been associated with reduced risk developing chronic diseases such cardiovascular diseases, type 2 diabetes, some cancers allcause mortality. These compounds are proposed be responsible for health benefits consumption. In this paper, various their reviewed.
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