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Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases and cancer. The health benefits… Click to show full abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases such as obesity, type 2 diabetes, cardiovascular diseases and cancer. The health benefits of whole wheat foods are attributed to their bioactive components including phytochemicals and dietary fibre. In this review, the current researches regarding bioactive components, and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development and consumption of whole wheat foods in reducing the risk of human chronic diseases.
Journal Title: Journal of agricultural and food chemistry
Year Published: 2020
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