Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
<p>Wheat grain structure [<a href="#B21-nutrients-12-03045" class="html-bibr">21</a>].</p> "> Figure 2
<p>Structure of arabinoxylan [<a href="#B62-nutrients-12-03045" class="html-bibr">62</a>].</p> "> Figure 3
<p>Molecular structure of cereal β-glucan [<a href="#B68-nutrients-12-03045" class="html-bibr">68</a>].</p> "> Figure 4
<p>Cross and longitudinal section of amaranth seed [<a href="#B76-nutrients-12-03045" class="html-bibr">76</a>].</p> ">
Abstract
:1. Introduction
2. Dietary Fibre Present in Cereals and Pseudo-Cereals
2.1. Structure of Cereal Grains
2.2. Dietary Fibre Composition of Different Cereals
2.2.1. Dietary Fibre Composition of Wheat
2.2.2. Dietary Fibre Composition of Barley and Oats
2.2.3. Dietary Fibre Composition of Rye
2.2.4. Dietary Fibre Composition of Other Grains
2.3. Structure of Pseudocereal Grains
2.4. Dietary Fibre Composition of Pseudocereals
3. Dietary Fibre from Whole Grains and Health Implications
3.1. Cardiovascular Health
3.2. Blood Glucose Levels
3.3. Gastrointestinal Health
3.4. Obesity and Weight Management
3.5. Undesirable Effects Associated with Consumption of Dietary Fibre
4. Conclusions
Funding
Conflicts of Interest
References
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TDF | IDF | SDF | Reference | |
---|---|---|---|---|
Wheat (Triticum aestivum L., Triticum durum Desf.) | 11.6–17.0 | 10.2–14.7 | 1.4–2.3 | [38] |
10.2–15.7 | 7.2–11.4 | 1.9–2.9 | [39] | |
9.2 | - | - | [40] | |
Oat (Avena sativa L.) | 13.7–30.1 | - | 11.5–20.0 | [41] |
10.3 | 6.5 | 3.8 | [23] | |
11.5–37.7 | 8.6–33.9 | 2.9–3.8 | [42] | |
Barley (Hordeum vulgare L.) | 14.6–27.1 | 12.0–22.1 | 2.6–5.0 | [42] |
16.8–27.9 | - | - | [43] | |
10.1 | - | - | [44] | |
Rye (Secalecereale L.) | 15.2–20.9 | 11.1–15.9 | 3.7–4.5 | [32] |
14.7–20.9 | 10.8–15.9 | 3.4–6.6 | [45] | |
Rice (Oryza sativa L.) | 9.9 | 5.4 | 4.4 | [46] |
2.7–4.9 | 1.9–4.2 | 0.6–1.1 | [47] | |
Corn (Zea mays L.) | 3.7–8.6 | 3.1–6.1 | 0.5–2.5 | [48] |
13.1–19.6 | 11.6–16.0 | 1.5–3.6 | [42] | |
Amaranth (Amaranthus spp.) | 8.9–20.6 | - | - | [49] |
11.4 | 7.7 | 3.7 | [50] | |
11.8 | 9.1 | 2.7 | [51] | |
Quinoa (Chenopodium quinoa Willd.) | 7–9.5 | 4.9–5.6 | 2.1–3.9 | [50] |
16.2–21.6 | - | - | [52] | |
11.6–15.1 | 9.9–12.2 | 0.4–2.9 | [53] | |
Buckwheat (Fagopyrumesculentum Moench.) | 7.0 | 2.2 | 4.8 | [54] |
11.9 | 5.8 | 6.1 | [55] | |
Teff [Eragrostis tef (Zucc.) Trotter] | 4.54 | - | 0.85 | [56] |
Sorghum (Sorghum bicolor) | 7.55–12.3 | 6.52–7.90 | 1.05–1.23 | [57] |
Millets (Eleusine coracana (L.) Gaertn.) | 13.0–13.8 | 12.5–13.2 | 0.52–0.59 | [58] |
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P., N.P.V.; Joye, I.J. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients 2020, 12, 3045. https://doi.org/10.3390/nu12103045
P. NPV, Joye IJ. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients. 2020; 12(10):3045. https://doi.org/10.3390/nu12103045
Chicago/Turabian StyleP., Nirmala Prasadi V., and Iris J. Joye. 2020. "Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health" Nutrients 12, no. 10: 3045. https://doi.org/10.3390/nu12103045