Značaj polifenola iz žitarica u ljudskoj ishrani

Abstract

Polyphenol compounds make the most present group of antioxidants in food, plant species, as well as products obtained by processing them. Damaging of important biomacromolecules in human body occurs under the oxidative stress conditions which can lead to developing of many degenerative diseases. Polyphenol compounds, due to their specific structure and mode of action, perform the modulation effects of oxidants, and thus reduce oxidative damage to these macromolecules. The majority of phenolics in the cereal's grains are bounded with some carbohydrates or proteins. The health benefits of consuming grains and their products (due to their unique phytochemicals composition), are proven in numerous medical studies. Grains intake in the daily diet is a prevention against the occurrence of many chronic diseases, such as cancer, heart disease, diabetes, and others. Also, this type of food shows anti-inflammatory and anti-allergic effect. Among the grains, maize possesses the greatest antioxidant activity (especially colored hybrids), wheat and oats. Numerous studies have shown that red, purple and blue maize pigment possesses antimutagenic activity, and also performs the inhibition of colorectal carcinogenesis. Polyphenols from white maize-ferulic and ρ-coumaric acids with their derivatives exhibit particularly strong antioxidant and anticancer effect. Considering that the most part of total amount of the polyphenols are concentrated in the outer layers of cereal grains, it is preferred to consume whole grains compared to refined cereal's grains.