Enhancing bioavailability of nutrients in whole grain products

Abstract

There is little doubt that consumption of whole cereals and other grains confers benefits to consumers, and a number of studies support the notion that health and wellness outcomes correlate positively with levels of whole grains in the diet. Although there are a number of strong assessments of the effects of whole grains on health, the biochemical evidence supporting many whole grain “benefits” is often indirect, circumstantial, or poorly defined, at best, although an enormous number of studies have added greatly to our understanding of grain composition and structure. It is obvious from these analyses that we are now much better equipped to define the physiological effects (and benefits) of whole grains, providing that we attempt to integrate appropriate epidemiological, genetic, and biochemical assessments. The soluble fibre components of cereals have received considerable attention over the past 20 years, in part due to their impact on serum cholesterol in human subjects, and in part because of their potential impact on mammalian immune systems. In addition to extensively documented results relating to beneficial effects of cereal fibre-enriched products, there remains a substantial array of additional grain components that are poorly characterized. Many of these are attracting increased attention, including many different antioxidants and immune stimulators, but it is becoming obvious that we have only superficial information regarding their availability as nutrients, their fate during processing, and their physiological impact(s) in common processed whole grain foods. Some of these grain components, including vitamins, minerals, and several low molecular weight phenolic compounds are particular emphasised with regard their nutritional availability when included in whole grain manufactured products.