Bound phytophenols from ready-to-eat cereals

comparison with other plant-based foods

M Neacsu, J McMonagle, R J Fletcher, L Scobbie, G J Duncan, L Cantlay, B de Roos, G G Duthie, W R Russell

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Whole-grain diets are linked to reduced risk of several chronic diseases (heart disease, cancer, diabetes, metabolic syndrome) and all-cause mortality. There is increasing evidence that these benefits are associated with the gut microbiota and that release of fibre-related phenolic metabolites in the gut is a contributing factor. Additional sources of these metabolites include fruits and vegetables, but the evidence for their protective effects is less well established. With respect to the availability of bound phytophenols, ready-to-eat cereals are compared with soft fruits (considered rich in antioxidants) and other commonly consumed fruits and vegetables. The results demonstrated that when compared with an equivalent serving of fruits or vegetables, a recommended portion of whole-grain cereals deliver substantially higher amounts of bound phytophenols, which are available for metabolism in the colon. The increased amount of these phenolic metabolites may, in part, explain the evidence for the protective effects of whole-grain cereals.
Original languageEnglish
Pages (from-to)2880-2886
Number of pages7
JournalFood Chemistry
Volume141
Issue number3
Early online date17 May 2013
DOIs
Publication statusPublished - Dec 2013

Fingerprint

plant-based foods
Edible Plants
whole grain foods
Fruits
Fruit
Vegetables
Metabolites
vegetables
metabolites
fruits
protective effect
small cereal grains
metabolic syndrome
heart diseases
chronic diseases
intestinal microorganisms
Heart Neoplasms
colon
small fruits
diabetes

Keywords

  • dietary fibre
  • whole-grain
  • phenolic metabolites
  • phytochemicals
  • gut microbiota

Cite this

Bound phytophenols from ready-to-eat cereals : comparison with other plant-based foods. / Neacsu, M; McMonagle, J; Fletcher, R J; Scobbie, L; Duncan, G J; Cantlay, L; de Roos, B; Duthie, G G; Russell, W R.

In: Food Chemistry, Vol. 141, No. 3, 12.2013, p. 2880-2886.

Research output: Contribution to journalArticle

Neacsu, M ; McMonagle, J ; Fletcher, R J ; Scobbie, L ; Duncan, G J ; Cantlay, L ; de Roos, B ; Duthie, G G ; Russell, W R. / Bound phytophenols from ready-to-eat cereals : comparison with other plant-based foods. In: Food Chemistry. 2013 ; Vol. 141, No. 3. pp. 2880-2886.
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