Zhu Yingdong, Sang Shengmin
Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC, USA.
Mol Nutr Food Res. 2017 Jul;61(7). doi: 10.1002/mnfr.201600852. Epub 2017 Mar 17.
Accumulated evidence in epidemiological studies has consistently shown that consumption of whole grains (WGs) is inversely associated with risk of major chronic diseases such as certain types of cancer, type 2 diabetes, and cardiovascular diseases. Dietary fiber (DF) has been reported to be responsible for the health effects of WG consumption. Evidence from in vitro and in vivo studies is emerging that, in addition to DF and minerals, the unique phytochemicals in WGs may in part contribute to these health-promoting effects. WGs are rich sources of various phytochemicals. However, phytochemical contents and profiles in WG wheat are not systematically summarized yet, and the rapid rate of discovery of wheat phytochemicals necessitates an update on the current state of this field. Furthermore, the biological roles of phytochemicals in protective effects of WGs are also relatively underestimated compared to DFs. This manuscript summarized current research literature regarding phytochemicals that have been identified and characterized from wheat grains and wheat bran, and their corresponding contributions to the major health benefits of WG wheat consumption.
流行病学研究中积累的证据一致表明，食用全谷物（WGs）与某些类型癌症、2型糖尿病和心血管疾病等主要慢性病的风险呈负相关。据报道，膳食纤维（DF）是食用全谷物产生健康影响的原因。越来越多的体外和体内研究证据表明，除了膳食纤维和矿物质外，全谷物中独特的植物化学物质可能部分促成了这些促进健康的作用。全谷物是各种植物化学物质的丰富来源。然而，全谷物小麦中的植物化学物质含量和概况尚未得到系统总结，而且小麦植物化学物质的快速发现速度使得有必要更新该领域的当前状况。此外，与膳食纤维相比，植物化学物质在全谷物保护作用中的生物学作用也相对被低估。本手稿总结了目前关于从小麦籽粒和麦麸中鉴定和表征的植物化学物质及其对食用全谷物小麦的主要健康益处的相应贡献的研究文献。
