Abstract
Cardiovascular diseases are a global health burden with an increasing prevalence. In addition, various metabolic diseases, such as obesity, diabetes, and hypertension are associated with a higher risk of cardiovascular diseases. Dietary strategies based on healthy foods have been suggested for the prevention or improvement of cardiovascular and metabolic diseases. Grains are the most widely consumed food worldwide, and the preventive effects of whole grains (e.g., oats, barley, and buckwheat) on metabolic diseases have been reported. The germ and bran of grains are rich in compounds, including phytochemicals, vitamins, minerals, and dietary fiber, and these compounds are effective in preventing and improving cardiovascular and metabolic diseases. Thus, this review describes the characteristics and functions of bioactive ingredients in whole grains, focusing on mechanisms by which polyphenols, antioxidants, and dietary fiber contribute to cardiovascular and metabolic diseases, based on preclinical and clinical studies. There is clear evidence for the broad preventive and therapeutic effects of whole grains, supporting the value of early dietary intervention.
Highlights
Representative polyphenol compounds, and are present in most materials, such as vegetables, and grains. They acids presentplant in whole grains, are alkylresorcinols (ARs),fruits, avenanthramides (Avns), effectively improve(FA), various metabolic and cardiovascular diseases due to their excellent and γ-oryzanol (OZ)
Dietary fiber is a carbohydrate polymer in plants that is not decomposed by the human digestive enzymes [81,82]
Tocotrienol, which are antioxidants that are generally derived from rice bran oil (RBO) and α-tocopherol, found in a variety of foods, show hypolipidemic and hypoglycemic effects in vivo and in humans
Summary
We describe recent findings on phenol-, vitamin E-, and dietary fiber-derived bioactive compounds, which are representative bioactive compounds in the following four major groups (including eight compounds): whole grain-specific polyphenols, including alkylresorcinols (ARs), avenanthramides (Avns), ferulic acids (FA), and γ-oryzanol (OZ); flavonoids, including rutin; vitamin E, including tocotrienol and α-tocopherol; dietary fiber, including β-glucan (Figure 2). A literature review was performed to evaluate the characte tions of active ingredients in whole grains and the effects of whole grain metabolic and cardiovascular diseases. We describe recent f nol-, vitamin E-, and dietary fiber-derived bioactive compounds, which ar bioactive compounds in the following four major groups (including eig whole grain-specific polyphenols, including alkylresorcinols (ARs), a (Avns), ferulic acids (FA), and γ-oryzanol (OZ); flavonoids, including r including tocotrienol and α-tocopherol; dietary fiber, including β-glucan metabolic and cardiovascular diseases.
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