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Purchase Benefits
What is included with this book?
Contributors | p. ix |
Cereals and pulses - an overview | p. 1 |
Introduction | p. 1 |
Chemistry and nutraceutical compositions | p. 2 |
Potential health beneficial effects | p. 2 |
References | p. 5 |
Effects of barley consumption on cardiovascular and diabetic risk | p. 7 |
Introduction | p. 7 |
Barley ß-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis | p. 7 |
Other nutraceutical components and properties in barley | p. 11 |
Potential of hulless barley in health promotion and disease prevention | p. 15 |
Future studies | p. 15 |
References | p. 16 |
Nutraceutical properties and health benefits of oats | p. 21 |
Introduction | p. 21 |
Oat grain composition | p. 22 |
The chemical and physical property of oat ß-glucan | p. 23 |
Effects of processing on oat ß-glucan | p. 25 |
Oat and health | p. 26 |
Conclusions | p. 31 |
References | p. 31 |
Nutraceutical properties and health benefits of rice | p. 37 |
Introduction | p. 37 |
Rice grain structure and nutritional composition distribution | p. 38 |
Nutrient compositions and their health benefits | p. 40 |
Biofortification of nutrients in rice grain to improve its health benefits | p. 53 |
Health benefits of rice bran | p. 54 |
Health benefits of whole rice grain consumption | p. 55 |
Future trends | p. 57 |
References | p. 57 |
Hypolipedemic effects of rice bran oil | p. 65 |
Introduction | p. 65 |
Chemical composition of rice bran oil (RBO) | p. 65 |
Hypolipidemic effect of rice bran oil | p. 66 |
Other beneficial effects of rice bran oil | p. 68 |
Future studies | p. 69 |
References | p. 70 |
Phenolic phytochemicals from rye (Secale Cereale L.) | p. 71 |
Introduction | p. 71 |
Three classes of the phenolic compounds | p. 72 |
Extraction methodology | p. 72 |
Analysis methods | p. 80 |
Bioactivity | p. 81 |
Health beneficial effects of rye intake | p. 82 |
Summary | p. 82 |
References | p. 82 |
Bioactive compounds in corn | p. 85 |
Introduction | p. 85 |
Phytochemicals in corn and their health benefits | p. 85 |
Corn resistant starch and bioactivities | p. 96 |
Future studies | p. 97 |
References | p. 98 |
Nutraceutical and health properties of adlay | p. 105 |
Introduction | p. 105 |
Health components of adlay | p. 105 |
Potential health beneficial properties | p. 107 |
Summary | p. 111 |
References | p. 111 |
Antioxidant and health promoting properties of wheat (Triticum spp.) | p. 113 |
Introduction | p. 113 |
Evidence of wheat's health promoting properties | p. 113 |
The antioxidant contents of wheat | p. 114 |
Reported antioxidant and other health promoting properties of wheat | p. 117 |
Bioavailability of phenolic acids in wheat | p. 119 |
Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients | p. 120 |
Effects of processing on antioxidants in wheat-based food systems | p. 123 |
References | p. 126 |
Buckwheat: A novel pseudocereal | p. 131 |
Introduction of buckwheat | p. 131 |
Nutritional composition of buckwheat | p. 133 |
Unique health components of buckwheat | p. 136 |
Allergens in buckwheat | p. 144 |
Research trends of buckwheat nutritional and functional properties | p. 145 |
References | p. 146 |
Nutraceutical and health properties of psyllium | p. 149 |
Introduction | p. 149 |
Health beneficial effects of psyllium | p. 150 |
Potential in controlled delivery of bioactives | p. 158 |
Possible adverse effects | p. 159 |
References | p. 160 |
Nutraceutical and health properties of sorghum and millet | p. 165 |
Introduction | p. 165 |
Phytochemicals in sorghum and millet grains and fractions | p. 167 |
Antioxidant properties of sorghum and millet grain and components | p. 173 |
Potential beneficial effects of sorghum and millet consumption in human health | p. 176 |
Perspectives | p. 182 |
References | p. 182 |
Nutraceutical and health properties of common beans (Phaseolus vulgaris) | p. 187 |
Introduction | p. 187 |
Health beneficial effects of Phaseolus vulgaris | p. 187 |
Possible adverse effects | p. 194 |
Conclusion | p. 194 |
References | p. 194 |
Health benefits and bioactive compounds in field peas, faba beans, and chickpeas | p. 199 |
Introduction | p. 199 |
Phenolic compounds in field peas, chickpeas, and faba beans | p. 200 |
Health benefits of compounds in field peas, chickpeas, and faba beans | p. 202 |
Antinutritional factors in peas, chickpeas, and faba beans | p. 209 |
Bioactive peptides | p. 210 |
References | p. 212 |
Bioactives and health benefits of lentils (Lens culinaris L.) | p. 217 |
Introduction | p. 217 |
Epidemiology: pulses and chronic diseases | p. 217 |
Health effects of pulse carbohydrates | p. 221 |
Health promoting vitamins and minerals in lentils | p. 222 |
Health promoting phenolic compounds in lentils | p. 222 |
References | p. 225 |
Soy isoflavones and bone health | p. 229 |
Introduction | p. 229 |
Biosynthesis and composition of isoflavones in soybeans | p. 230 |
Separation, characterization, and analysis of isoflavones | p. 231 |
Soy isoflavones and bone health | p. 232 |
Summary | p. 237 |
References | p. 238 |
Effects of dietary say on the prevention of cardiovascular disease | p. 243 |
Introduction | p. 243 |
Soy foods and serum cholesterol | p. 243 |
Soy and inhibition of LDL oxidation | p. 249 |
Soy and inflammation | p. 252 |
Soy and hypertension | p. 252 |
Soy and endothelial function | p. 253 |
Conclusions | p. 253 |
References | p. 254 |
Dietary fiber and human health | p. 261 |
Introduction | p. 261 |
Dietary of fiber and metabolic syndrome | p. 261 |
Dietary fiber and cancer | p. 264 |
Dietary fiber and cardiovascular diseases | p. 267 |
Potential undesirable effects | p. 268 |
Summary | p. 269 |
References | p. 269 |
Antioxidants and human health | p. 273 |
Introduction | p. 273 |
Anti-inclammatory capacity of antioxidants | p. 274 |
Antioxidants and metabolic syndrome | p. 278 |
Antioxidants and cancer | p. 285 |
Antioxidants and cardiovascular diseases | p. 290 |
Summary and conclusions | p. 295 |
References | p. 295 |
Index | p. 309 |
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The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.