a Department of Food Science , Ontario College of Agriculture, University of Guelph , Guelph , Ontario , N1G 2W1 , Canada.
Crit Rev Food Sci Nutr. 2014;54(7):837-49. doi: 10.1080/10408398.2011.610906.
Consumption of wholegrain foods has been recommended for healthy diets. The beneficial health properties of wholegrain products have been associated with the presence of higher amounts of dietary fiber and antioxidants and lower calories as compared to their respective refined ones. Phenolic compounds are mainly attributed to antioxidant properties of wholegrain foods. This review article provides a single comprehensive source that describes effects of milling and thermal processing on phenolic compounds and antioxidant properties in cereals. In general, milling and pearling processes affect the distribution of phenolic, compounds and thus antioxidant properties vary among the milling fractions. Thermal processes such as baking and extrusion could cause negative or positive effects on phenolic compounds and antioxidant properties of the end product subject to grain type and processing conditions. Thus factors that enhance health benefits of wholegrain cereal products have been discussed.
食用全麦食品已被推荐用于健康饮食。与相应的精制食品相比，全麦产品的有益健康特性与膳食纤维和抗氧化剂含量较高以及卡路里较低有关。酚类化合物主要归因于全麦食品的抗氧化特性。本文综述提供了一个综合来源，描述了碾磨和热加工对谷物中酚类化合物和抗氧化特性的影响。一般来说，碾磨和碾白过程会影响酚类化合物的分布，因此抗氧化特性在不同的碾磨部分之间有所不同。烘烤和挤压等热加工过程可能会对最终产品中的酚类化合物和抗氧化特性产生负面影响或正面影响，具体取决于谷物类型和加工条件。因此，讨论了提高全麦谷物产品健康益处的因素。
