Abstract

Whole grain wheat and rye are important sources of many bioactive compounds and contribute significantly to the total intake of cereals in many countries. Alkylresorcinols, benzoxazinoids, lignans, phenolic acids, phytosterols and tocols are common bioactive compounds present in these cereals. In this review, we report recent findings (mainly from 2010 onwards) regarding their content, composition, effects of food processing and their uptake, elimination and bioactivities with implications for health.

Keywords

Alkylresorcinols; Benzoxazinoids; Lignin; Tocols; Ferulates; Sterols

Published in

Journal of Cereal Science
2014, Volume: 59, number: 3, pages: 294-311

SLU Authors

• Andersson, Annica

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Dimberg, Lena

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Landberg, Rikard

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Sustainable Development Goals

Ensure healthy lives and promote well-being for all at all ages
End hunger, achieve food security and improved nutrition and promote sustainable agriculture


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.jcs.2014.01.003

Permanent link to this page (URI)

https://res.slu.se/id/publ/66449