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Germinated grains - sources of bioactive compounds

Donkor, Osaana N and Stojanovska, Lily and Ginn, P and Ashton, John and Vasiljevic, Todor (2012) Germinated grains - sources of bioactive compounds. Food Chemistry, 135 (3). pp. 950-959. ISSN 0308-8146

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Abstract

A number of epidemiological studies have shown that regular consumption of whole grains reduces risks of various types of chronic diseases, such as cardiovascular disease (Anderson, Hanna, Peng, & Kryscio, 2000), type 2 diabetes (Liu et al., 2000 and Meyer et al., 2000), some cancers (Kasum et al., 2002 and Nicodemus et al., 2001) and reduced mortality (Jacobs, Meyer, & Solvoll, 2001). Whole grains are rich sources of fibre, vitamins, minerals, and phytochemicals, including phenolics, carotenoids, vitamin E, lignans, β-glucan, inulin, resistant starch, sterols, and phytates. Bioactive phytochemicals, found in significant amounts in fruits, vegetables and whole grains, may provide desirable health benefits beyond basic nutrition to reduce the risk of chronic diseases (Liu, 2004 and Slavin, 2000). Recent evidence suggests that the complex mixture of bioactives in whole grain foods may be more healthful than individual isolated components (Liu, 2004).

Item Type: Article
Uncontrolled Keywords: ResPubID25499, germination, phenolic compound, compounds, alpha, antioxidant, α-Glucosidase, α-Amylase
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Yimin Zeng
Date Deposited: 21 Jan 2014 04:14
Last Modified: 10 Sep 2014 05:21
URI: http://vuir.vu.edu.au/id/eprint/23440
DOI: 10.1016/j.foodchem.2012.05.058
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