Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Rachana Poudel

Rachana Poudel
Graduate Research Assistant, Graduate Research Assistant,
Lincoln, NE 68588

  • Review Article
    Review of Nutraceuticals and Functional Properties of Whole Wheat
    Author(s): Rachana Poudel and Madhav BhattaRachana Poudel and Madhav Bhatta

    Wheat (Triticum aestivum L.) is one of the most commonly cultivated and consumed cereals throughout the world. Though phytochemicals and antioxidants in the cereal grains have not been studied as in fruits and vegetables, given the role of wheat in our diet plate, it is a given of primary importance to understand the chemistry of our major food, wheat. The presence of diverse polyphenols and their action against leading cause of death, including heart diseases, cancer, obesity, and diabetes, widens the scope of wheat. Phytochemicals such as phenolic acids, alkylresorcinols, flavonoids, phytosterols, and carotenoids are present in whole wheat. The majority of phytochemicals are located in the wheat bran/germ fraction, and they are the leading contributors to the health promoting activities. However, the presence of anti-nutrients and binding of phenolic acids with protein may have adve.. View More»
    DOI: 10.4172/2155-9600.1000571

    Abstract PDF

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