Paper
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
Published Jun 1, 2012 · I. Björck, E. Östman, M. Kristensen
Trends in Food Science and Technology
Q1 SJR score
91
Citations
4
Influential Citations
Abstract
Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Literature Review
Highly CitedStudy Snapshot
Cereal grains provide nutrition and health benefits, including prevention of metabolic syndrome, obesity, and associated chronic diseases like CVD and T2D.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.
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References
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Citations
Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion
Dynamic digestion models for cereal-based nutraceuticals show higher antioxidant and reducing capacities compared to static and semi-dynamic methods, providing a better approach to their potential bioavailability in vivo systems.
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Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial
Exposure to whole grain products over time can improve automatic attitudes towards them, potentially leading to increased consumption of whole grain foods.
2024·0citations·Angela De Leon et al.·Frontiers in Nutrition
Frontiers in Nutrition
Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools
A cereal-based nutraceutical formula combining sprouted wheat and oat grains and processing by-products shows potential synergistic effects, with oat-based ingredients contributing more to the anti-inflammatory properties.
2024·3citations·I. Jiménez-Pulido et al.·Foods
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THA NUTRITIONAL VALUE OF GERMINATED SORGHUM
Germination of Sorghum seeds improves its nutritional value by stimulating enzymes that create bioactive compounds beneficial to human health.
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Chromatographic Methods for the Determination of Glyphosate in Cereals Together with a Discussion of Its Occurrence, Accumulation, Fate, Degradation, and Regulatory Status
Glyphosate accumulation in wholemeal flours is higher than refined ones, and its concentration in products depends on the treatment period and soil conditions, with cold climates showing longer persistence.
2024·0citations·M. Masci et al.·Methods and Protocols
Methods and Protocols
Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize (Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages
Orange and white Cabanita maize have better nutraceutical characteristics at S1 and S2, while red maize is more beneficial at S3.
2023·6citations·Lena Gálvez Ranilla et al.·Frontiers in Nutrition
Frontiers in Nutrition
Interplay between Lignans and Gut Microbiota: Nutritional, Functional and Methodological Aspects
Enterolignans, which are converted by gut microbiota into beneficial compounds, show potential in preventing human chronic disorders like colorectal and breast cancer.
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