Abstract
Whole-grain cereals have received considerable attention in the last several decades due to the unique blend of bioactive components like phytochemicals and antioxidants. However, phytochemicals and antioxidants in whole grains have not received as much attention as in fruits and vegetables, although the increased consumption of whole grains and whole-grain products has been associated with a reduced risk of several developing chronic diseases. These unique bioactive compounds in whole grains are proposed to be responsible for the health benefits of whole-grain consumption.
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