Genomics of Cereal-Based Functional Foods

摘要: Cereal grains, with an annual production of over two billion tonnes, are the basic source calories in human diet. In addition to providing energy requirements, cereals sources novel functional foods. Recent research has highlighted properties whole-grain due their health promoting phytochemicals. Soluble fibers such as β-glucans, arabinoxylans and inulin have prebiotic effects. Bioactive compounds phenolic acids, lignans, flavonoids, carotenoids tocopherols act against oxidative stress, inflammation, hyperglycaemia even carcinogenesis. Cereals can also be used fermentable substrates for growth probiotic microorganisms. Genetic genomic studies cereal crops unraveling path from genes phenotypes. Mapping information is enabling identification cloning structural regulatory roles biosynthetic pathways food components. Comparative analysis genomes bioinformatics based approaches useful discovering related branches across different species. New technological platforms being increasingly investigate gene functions. Transcriptome profiling investigating coordinated expression involved metabolic that synthesis bioactive cereals. This review summarizes how genomics genetics shaping future become a significant food.