A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make up the majority of human nutrition. Some cereals also contain a significant quantity of dietary fiber (soluble and insoluble). Cereals, when consumed as a whole or in coloured varieties, are the source of bioa...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323001266 |
| _version_ | 1797823098767015936 |
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| author | Mahek Rawat Aditi Varshney Muskan Rai Aniket Chikara Arvandana Liza Pohty Akanksha Joshi Anjali Binjola Chandra Pratap Singh Kamna Rawat Muzamil Ahmad Rather Arun Kumar Gupta |
| author_facet | Mahek Rawat Aditi Varshney Muskan Rai Aniket Chikara Arvandana Liza Pohty Akanksha Joshi Anjali Binjola Chandra Pratap Singh Kamna Rawat Muzamil Ahmad Rather Arun Kumar Gupta |
| author_sort | Mahek Rawat |
| collection | DOAJ |
| description | Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make up the majority of human nutrition. Some cereals also contain a significant quantity of dietary fiber (soluble and insoluble). Cereals, when consumed as a whole or in coloured varieties, are the source of bioactive components with functional properties. Dietary fiber in whole grains has a unique blend of bioactive components such as resistant starch, vitamins, minerals, phytochemicals, and antioxidants that provide different health benefits. Traditionally, whole grains were consumed, but currently, most foods are derived from refined fractions of cereal and pulse crops. Minimal processing of cereals increases both nutrient bioavailability and health benefits. The bioactive compounds present in whole cereals ultimately fight against diseases and prevent or control some diseases in the body, such as cardiovascular risk, reducing the risk of cancer, type-2 diabetes, hypertension, and high blood pressure, improving gastrointestinal health, etc. The consumer demands minimally processed foods, which are essential for maintaining health and improving metabolism. Therefore, developing products using whole cereals or millet to improve the health and safety of humans is of great interest. The present review discusses the nutraceutical potential of cereals and their products, their impact on gut microbiota, and consumer acceptability. The potential for future research in the processing of such healthy cereals in combination with other pseudocereals is identified and discussed. |
| first_indexed | 2024-03-13T10:18:59Z |
| format | Article |
| id | doaj.art-995596f8e952427d8948dc99e3a6a62f |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-13T10:18:59Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-995596f8e952427d8948dc99e3a6a62f2023-05-21T04:35:54ZengElsevierJournal of Agriculture and Food Research2666-15432023-06-0112100619A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based productsMahek Rawat0Aditi Varshney1Muskan Rai2Aniket Chikara3Arvandana Liza Pohty4Akanksha Joshi5Anjali Binjola6Chandra Pratap Singh7Kamna Rawat8Muzamil Ahmad Rather9Arun Kumar Gupta10Department of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, IndiaDepartment of Molecular Biology and Biotechnology, Tezpur University, Assam, 784028, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be) University, Bell Road, Clement Town, Dehradun, 248002, Uttarakhand, India; Corresponding author.Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make up the majority of human nutrition. Some cereals also contain a significant quantity of dietary fiber (soluble and insoluble). Cereals, when consumed as a whole or in coloured varieties, are the source of bioactive components with functional properties. Dietary fiber in whole grains has a unique blend of bioactive components such as resistant starch, vitamins, minerals, phytochemicals, and antioxidants that provide different health benefits. Traditionally, whole grains were consumed, but currently, most foods are derived from refined fractions of cereal and pulse crops. Minimal processing of cereals increases both nutrient bioavailability and health benefits. The bioactive compounds present in whole cereals ultimately fight against diseases and prevent or control some diseases in the body, such as cardiovascular risk, reducing the risk of cancer, type-2 diabetes, hypertension, and high blood pressure, improving gastrointestinal health, etc. The consumer demands minimally processed foods, which are essential for maintaining health and improving metabolism. Therefore, developing products using whole cereals or millet to improve the health and safety of humans is of great interest. The present review discusses the nutraceutical potential of cereals and their products, their impact on gut microbiota, and consumer acceptability. The potential for future research in the processing of such healthy cereals in combination with other pseudocereals is identified and discussed.http://www.sciencedirect.com/science/article/pii/S2666154323001266CerealsBioactive componentsAntioxidantNutraceuticalsCereals-based productsHealth benefits |
| spellingShingle | Mahek Rawat Aditi Varshney Muskan Rai Aniket Chikara Arvandana Liza Pohty Akanksha Joshi Anjali Binjola Chandra Pratap Singh Kamna Rawat Muzamil Ahmad Rather Arun Kumar Gupta A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products Journal of Agriculture and Food Research Cereals Bioactive components Antioxidant Nutraceuticals Cereals-based products Health benefits |
| title | A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products |
| title_full | A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products |
| title_fullStr | A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products |
| title_full_unstemmed | A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products |
| title_short | A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products |
| title_sort | comprehensive review on nutraceutical potential of underutilized cereals and cereal based products |
| topic | Cereals Bioactive components Antioxidant Nutraceuticals Cereals-based products Health benefits |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323001266 |
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