Cover
List of Contributors
Part I: Introduction
1. 1 Introduction to Whole Grains and Human Health
  1. 1.1 History of Whole Grains
  2. 1.2 Who Consumes Whole Grains?
  3. 1.3 What are Whole Grains?
  4. 1.4 Components of Whole Grains
  5. 1.5 Whole Grain Bioactives
  6. 1.6 Health‐Promoting Effects of Whole Grains
  7. 1.7 Conclusion
  8. References
Part II: Whole Grains,Whole Food Nutrition
1. 2 Wheat
  1. 2.1 Introduction
  2. 2.2 History of the Grain
  3. 2.3 Types
  4. 2.4 Nutritional Composition
  5. 2.5 Health Effects on Chronic Diseases
  6. 2.6 Conclusion
  7. References
2. 3 Oats
  1. 3.1 Introduction
  2. 3.2 Nutritional Composition
  3. 3.3 Health Effects in Chronic Diseases
  4. 3.4 Conclusion
  5. References
3. 4 Rice
  1. 4.1 Introduction
  2. 4.2 History of Whole Grain Rice
  3. 4.3 Variety in Whole Grain Rice Quality and Preferences
  4. 4.4 Nutritional Composition and Bioactive Compounds in Whole Grain Rice
  5. 4.5 Whole Grain Rice Consumption and Prevention Against Chronic Disease
  6. 4.6 Whole Grain Rice Consumption and Protection Against Gut Pathogens
  7. 4.7 Conclusion
  8. Acknowledgments
  9. References
4. 5 Corn
  1. 5.1 Introduction
  2. 5.2 Macro‐ and Micronutrients in Corn
  3. 5.3 Corn Phytochemicals
  4. 5.4 Health Benefits
  5. 5.5 Conclusion
  6. References
5. 6 Barley
  1. 6.1 Introduction
  2. 6.2 The Beginning
  3. 6.3 The Whole Grain Barley Kernel
  4. 6.4 Health Effects of Bioactive Compounds in Barley on Chronic Diseases
  5. 6.5 Conclusion
  6. References
6. 7 Rye
  1. 7.1 Introduction
  2. 7.2 Types
  3. 7.3 Consumption
  4. 7.4 Epidemiological Studies of Rye Intake
  5. 7.5 Rye Products
  6. 7.6 Nutritional Composition
  7. 7.7 Phytochemicals
  8. 7.8 Rye Fiber
  9. 7.9 Health Effects on Chronic Diseases
  10. 7.10 Gut Health
  11. 7.11 Cancer
  12. 7.12 Conclusion
  13. References
Part III: Pseudo Cereal Grains, Whole Food Nutrition
1. 8 Amaranth
  1. 8.1 Introduction
  2. 8.2 History of Amaranth
  3. 8.3 Amaranth Genetic Diversity
  4. 8.4 Amaranth Plant Physiology
  5. 8.5 Amaranth Seed Morphology
  6. 8.6 Amaranth Seed Chemical Composition and Nutritional Properties
  7. 8.7 Phytochemical Compounds in Amaranth Seeds
  8. 8.8 Amaranth Seed Storage Proteins
  9. 8.9 Health Effects of Amaranth Grain
  10. 8.10 Conclusion
  11. References
2. 9 Buckwheat
  1. 9.1 Introduction
  2. 9.2 History of the Grain
  3. 9.3 Nutritional Composition of Buckwheat
  4. 9.4 Metabolism and Bioavailability
  5. 9.5 Health Effects on Chronic Diseases
  6. 9.6 Conclusion
  7. Acknowledgments
  8. References
3. 10 Quinoa
  1. 10.1 Introduction
  2. 10.2 History of the Quinoa Grain
  3. 10.3 Types of Quinoa
  4. 10.4 Nutritional Composition
  5. 10.5 Phytochemicals/Bioactives and Antinutritional Factors
  6. 10.6 Health Benefits
  7. 10.7 Food Applications
  8. 10.8 Future Prospects
  9. 10.9 Conclusion
  10. References
Part IV: Health-Promoting Properties of Whole Grain Bioactive Compounds
1. 11 Avenanthramides
  1. 11.1 Introduction
  2. 11.2 Presence in Whole Grains
  3. 11.3 Chemical Structure and Biosynthesis
  4. 11.4 Effects of Processing
  5. 11.5 Absorption, Distribution, Metabolism, and Excretion
  6. 11.6 Health Benefits
  7. 11.7 Conclusions and Future Research
  8. References
2. 12 β‐Glucans
  1. 12.1 Introduction
  2. 12.2 Presence and Distribution in Whole Grains
  3. 12.3 Chemistry
  4. 12.4 Mechanisms of Action
  5. 12.5 Effects of Processing
  6. 12.6 Conclusion
  7. References
3. 13 Phenolic Acids
  1. 13.1 Introduction
  2. 13.2 Presence of Phenolic Acids in Whole Grain
  3. 13.3 Factors Affecting Phenolic Acid Content in Grains
  4. 13.4 Bioaccessibility and Bioavailability of Grain Phenolic Acids
  5. 13.5 Health Benefits of Grain Phenolic Acids
  6. 13.6 Conclusion
  7. References
4. 14 Carotenoids
  1. 14.1 Introduction
  2. 14.2 Chemistry
  3. 14.3 Presence in Whole Grains
  4. 14.4 Dietary Databases
  5. 14.5 Bioavailability
  6. 14.6 Effect of Processing, Storage, and Environment
  7. 14.7 Conclusion
  8. References
5. 15 Alkylresorcinols
  1. 15.1 Introduction
  2. 15.2 Chemistry and Nomenclature
  3. 15.3 Presence of Alkylresorcinols in Cereals
  4. 15.4 Effect of Food Processing on Alkylresorcinols
  5. 15.5 Measuring Alkylresorcinols
  6. 15.6 Intake of Alkylresorcinols
  7. 15.7 Bioavailability and Pharmacokinetics of Alkylresorcinols
  8. 15.8 Biological Effects of Alkylresorcinols
  9. 15.9 Mechanisms of Action
  10. 15.10 Use of Alkylresorcinols and Their Metabolites as Biomarkers of Whole Grain Intake
  11. 15.11 Conclusion
  12. References
6. 16 Lignans
  1. 16.1 Introduction
  2. 16.2 Presence in Whole Grains
  3. 16.3 Chemistry
  4. 16.4 Metabolism of Lignans by Human Gut Microbiota and Bioavailability
  5. 16.5 Biological Activities
  6. 16.6 Impact of Agronomic Factors on Lignan Content in Foods
  7. 16.7 Effect of Processing
  8. 16.8 Safety
  9. 16.9 Conclusion
  10. Acknowledgments
  11. References
7. 17 Phytosterols
  1. 17.1 Introduction
  2. 17.2 Chemistry
  3. 17.3 Presence in Whole Grains
  4. 17.4 Bioaccessibility and Bioavailability
  5. 17.5 Mechanisms of Action
  6. 17.6 Effect of Processing
  7. 17.7 Conclusion
  8. References
8. 18 Phytic Acid and Phytase Enzyme
  1. 18.1 Introduction
  2. 18.2 Food Sources of Phytic Acid
  3. 18.3 Phytase
  4. 18.4 Classification of Phytase
  5. 18.5 Factors Influencing Phytase Bioefficacy
  6. 18.6 Source of Phytase
  7. 18.7 Beneficial Health Effects of Phytate
  8. 18.8 Conclusion
  9. References
Index
End User License Agreement

List of Tables

Chapter 1
1. Table 1.1 Examples of dietary bioactives found in whole grains and their postula...
Chapter 2
1. Table 2.1 US common wheat market classes, based on grain color (red or white), e...
2. Table 2.2 Nutritional composition (%) of different classes of wheats.
3. Table 2.3 Nutritional composition of different milling fractions of soft white w...
4. Table 2.4 Percent composition of lipids in wheat kernels and their fractions.
5. Table 2.5 Nutritional composition (%) of hulled wheats.
6. Table 2.6 Essential trace element composition and distribution within the bread ...
7. Table 2.7 Vitamin composition of wheat flour (μg/g dry matter).
Chapter 3
1. Table 3.1 Nutrient composition and energy content of coarse grains.
2. Table 3.2 The amino acids in oats and other main cereals.
Chapter 4
1. Table 4.1 Representative whole grain rice varieties and selected quality feature...
2. Table 4.2 Lipids identified in whole grain rice with selected spectra of bioacti...
3. Table 4.3 Amino acids identified in whole grain rice with selected spectra of bi...
4. Table 4.4 Vitamins/Cofactors and phytochemicals identified in whole grain rice w...
5. Table 4.5 Whole grain rice or components evaluated in human clinical trials for ...
6. Table 4.6 Whole grain rice consumption in human clinical trials involving cancer...
Chapter 5
1. Table 5.1 Nutrient profiles of corn and sweet corn (data reported on wet basis)^a
2. Table 5.2 Free, soluble, and bound forms of different phenolic acids in yellow d...
3. Table 5.3 Major phenolic acids content in yellow, Mexican blue, American blue, a...
4. Table 5.4 Carotenoid content of white, yellow, red, blue, and high‐carotenoid co...
5. Table 5.5 Vitamin E content in yellow corn [69].
Chapter 6
1. Table 6.1 Ranges of concentrations of phytochemical and dietary fiber components...
2. Table 6.2 Mean and range of total dietary fiber and β‐glucan content reported in...
3. Table 6.3 Total carotenoid, lutein, and zeaxanthin (mg/kg) content reported in d...
4. Table 6.4 Range of total, free, and bound phenolic content (μg/g) reported in ba...
5. Table 6.5 Range of total anthocyanin (μg/g) content reported in barley genotypes...
6. Table 6.6 Mean and range of total tocopherol (tocopherol + tocotrienol) and % to...
Chapter 8
1. Table 8.1 Proximate composition of amaranth species.^a
2. Table 8.2 Proximate composition of amaranth and different cereal seeds.^a
3. Table 8.3 Mineral and vitamin content in the seed of edible amaranth species.
4. Table 8.4 Crude fat and fatty acid content of amaranth seed oil.^a
5. Table 8.5 Amino acid profile from seeds of edibleAmaranthus species. ^a
6. Table 8.6 Protein quality of raw and processed amaranth.
7. Table 8.7 Predicted biological activity of amaranth seed proteins.a
Chapter 10
1. Table 10.1 Proximate composition of quinoa.
2. Table 10.2 Essential amino acid profile of quinoa (g/100 g protein).
3. Table 10.3 Fatty acid composition in quinoa (g/100 g, db).
4. Table 10.4 Bioactive compounds present in quinoa.
5. Table 10.5 Recent studies indicating the effect of quinoa supplementation on cho...
6. Table 10.6 Recent reports of various food products enriched with quinoa seed/flo...
Chapter 12
1. Table 12.1 Characteristics of cereal β‐glucans.
2. Table 12.2 Sources and conditions of use for oat and barley β‐glucan cholesterol...
Chapter 13
1. Table 13.1 Five hydroxycinnamic acid contents in 11 whole grains (µg/g dry weigh...
2. Table 13.2 Five hydroxybenzoic acid contents in 11 whole grains (µg/g dry weight...
Chapter 14
1. Table 14.1 Carotenoid content of whole grains (μg/100 g dry weight) [38].
Chapter 16
1. Table 16.1 Lignans (secoisolariciresinol, matairesinol, lariciresinol, pinoresin...
2. Table 16.2 Examples of lignan content (µg/100 g) of grain products.
3. Table 16.3 Gut bacterial transformation of SDG lignan to enterolignans by deglyc...
4. Table 16.4 A range of biological activities associated with the health propertie...
Chapter 17
1. Table 17.1 Composition of total phytosterols in whole grains (μg/g).
2. Table 17.2 Composition of free phytosterols in whole grains (μg/g).
3. Table 17.3 Composition of phytosteryl fatty acid esters in whole grains (μg/g).
4. Table 17.4 Composition of phytosteryl ferulates in whole grains (μg/g).
5. Table 17.5 Composition of phytosteryl glycosides and acylated phytosteryl glycos...
Chapter 18
1. Table 18.1 Content of phytic acid in major cereals, legumes, oilseeds, and nuts ...
2. Table 18.2 Biochemical properties of phytase from various organisms. Heat inacti...

List of Illustrations

Chapter 2
1. Figure 2.1 Evolutionary history of cultivated wheat. Wheat evolved by ...
2. Figure 2.2 Distribution of US wheat production, by market class.
3. Figure 2.3 Phenolic acid concentration of whole and white wheat. Values...
4. Figure 2.4 Ferulic acid and its free radical resonance structures.
5. Figure 2.5 Carotenoid concentration in wheats and corn. Values are mean...
6. Figure 2.6 Colonic tumor incidence in rodents fed diets containing whea...
7. Figure 2.7 Liver cholesterol concentration in rodents fed diets contain...
Chapter 3
1. Figure 3.1 Structures of bioactive components in oats.
Chapter 4
1. Figure 4.1 Whole grain rice processing. The whole grain brown rice cont...
Chapter 5
1. Figure 5.1 Structures of common phenolic compounds.
2. Figure 5.2 Structures of common phenolic acids found in corn: (a) benzo...
3. Figure 5.3 Structure of common anthocyanins found in purple, red, and b...
4. Figure 5.4 Structures of carotenoids found in corn: β‐carotene (a), α‐c...
5. Figure 5.5 Structures of tocopherols and tocotrienols found in corn.
6. Figure 5.6 Structures of common plant sterols found in corn.
Chapter 6
1. Figure 6.1 The barley seed longitudinal cross‐section shows the thick ...
Chapter 7
1. Figure 7.1Figure 7.1 Different types of rye breads.
Chapter 8
1. Figure 8.1 Documentation of amaranth in pre‐Hispanic and colonial codi...
2. Figure 8.2 Seeds of wild amaranths have a characteristic black color an...
3. Figure 8.3 Differences in panicle development between weedy and grain a...
4. Figure 8.4 A. cruentus growing in a semi‐arid area with low water preci...
5. Figure 8.5 Scanning electron microscopy images of A. hypochondriacus se...
6. Figure 8.6 General structure of amaranth proglobulin 11S. (a) Monomer...
7. Figure 8.7 Electrophoretic profile of glutelins from different Amaranth...
8. Figure 8.8 Proposed mechanisms for amaranth bioactive peptides. Amarant...
9. Figure 8.9 Role of amaranth ACE inhibitors on hypertension. ACE, angiot...
Chapter 11
1. Figure 11.1 Chemical structure of AVA.
2. Figure 11.2 Biosynthesis of AVA.
3. Figure 11.3 Glucuronidation, sulfation, and methylation of AVA.
4. Figure 11.4 Absorption and elimination of oat AVA after acute oat cooki...
5. Figure 11.5 Chemical structure of dihydroavenanthramide D.
6. Figure 11.6 AVA protects against exercise‐induced muscle inflammation a...
7. Figure 11.7 AVA exerts antioxidant and antiinflammation effects in huma...
8. Figure 11.8 AVA inhibits the development of atherosclerosis in multiple...
Chapter 12
1. Figure 12.1 Fluorescence micrographs of cereal sections stained with Co...
2. Figure 12.2 Schematic diagram depicting the chemical structure of a por...
3. Figure 12.3 Plot of viscosity versus concentration of oat β‐glucan. The...
4. Figure 12.4 Fluorescence micrographs of processing effects on oat β‐glu...
Chapter 13
1. Figure 13.1 Chemical structure of five hydroxycinnamic acids (a) and f...
Chapter 14
1. Figure 14.1 Structures of the major dietary carotenoids.
Chapter 15
1. Figure 15.1 Basic structure of alkylresorcinols. The R group in cereal...
2. Figure 15.2 Liquid chromatographyfluorescence detector chromatograms of...
3. Figure 15.3 The range of alkylresorcinols in different cereals and cere...
Chapter 16
1. Figure 16.1 Chemical building blocks for lignans from whole grains. (a)...
2. Figure 16.2 Chemical structures of dietary plant lignans and enterolign...
Chapter 17
1. Figure 17.1 Chemical structures of free phytosterols, classified accor...
2. Figure 17.2 Examples of the chemical structures of phytosteryl conjugat...
3. Figure 17.3 Intestinal sterol absorption. ABCG5/G8: adenosine triphosph...
Chapter 18
1. Figure 18.1 Hypothesized beneficial effects of phytase on P and protein...

Copyright

This edition first published 2019

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Jodee Johnson and Taylor C. Wallace to be identified as the authors of this editorial material has been asserted in accordance with law.

Registered Offices

John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA

John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial Office

The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.

Wiley also publishes its books in a variety of electronic formats and by print‐on‐demand. Some content that appears in standard print versions of this book may not be available in other formats.

Limit of Liability/Disclaimer of Warranty

While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

Library of Congress Cataloging‐in‐Publication Data

Names: Johnson, Jodee, editor. | Wallace, Taylor C., editor.

Title: Whole grains and their bioactives : composition and health / edited by

Jodee Johnson, Taylor C. Wallace.

Description: First edition. | Hoboken, NJ : Wiley, 2019. | Includes

bibliographical references and index. |

Identifiers: LCCN 2019003540 (print) | LCCN 2019004883 (ebook) | ISBN

9781119129462 (Adobe PDF) | ISBN 9781119129479 (ePub) | ISBN 9781119129455

(hardcover)

Subjects: | MESH: Whole Grains–chemistry | Phytochemicals

Classification: LCC QK861 (ebook) | LCC QK861 (print) | NLM WB 431 | DDC

572/.2–dc23

LC record available at https://lccn.loc.gov/2019003540

Cover Design: Wiley

Cover Image: © Madlen/Shutterstock

List of Contributors

James A. Anderson
Department of Agronomy and Plant Genetics
University of Minnesota
St Paul, MN
USA

Juan Antonio Giménez Bastida
Department of Clinical Pharmacology
Vanderbilt University School of Medicine
Nashville, TN
USA

Esau Bojórquez‐Velázquez
Molecular Biology Department
Instituto Potosino de Investigación Científica y Tecnológica A.C.
San Luis Potosí
Mexico

Klinsmann Carolo
Antioxidants Research Laboratory
Jean Mayer USDA Human Nutrition Research Center on Aging
Tufts University
Boston, MA
USA

Sérgio M. Costa
Antioxidants Research Laboratory
Jean Mayer USDA Human Nutrition Research Center on Aging
Tufts University
Boston, MA
USA

Christine E. Fastnaught
Phoenix Seed, Inc.
Fargo, ND
USA

Daniel D. Gallaher
Department of Food Science and Nutrition
University of Minnesota
St Paul, MN
USA

Ankit Goyal
Department of Dairy Technology
Mansinhbhai Institute of Dairy and Food Technology
Mehsana, Gujarat
India

Syed Irshaan
Department of Food Process Engineering
National Institute of Technology
Rourkela, Odisha
India

Li Li Ji
Laboratory of Physiological Hygiene and Exercise Science (LPHES)
School of Kinesiology
University of Minnesota‐Twin Cities
Minneapolis, MN
USA

Elizabeth J. Johnson
Friedman School of Nutrition and Science Policy
Tufts University
Boston, MA
USA

Jodee Johnson
Quaker Oats Center of Excellence
PepsiCo R&D Nutrition
Barrington, IL
USA

Kimia Kajbaf
Department of Animal and Veterinary Science
Aquaculture Research Institute
University of Idaho
Hagerman, ID
USA

Intelli Kaur
Department of Food Technology and Nutrition
Lovely Professional University
Phagwara
India

Indrikis Krams
Institute of Ecology, University of Tartu
Tartu
Estonia

Department of Zoology and Animal Ecology
Faculty of Biology
University of Latvia
Riga
Latvia

Vikas Kumar
Department of Food Technology and Nutrition
Lovely Professional University
Phagwara
India

Vikas Kumar
Department of Animal and Veterinary Science
Aquaculture Research Institute
University of Idaho
Hagerman, ID
USA
Department of Aquaculture and Fisheries
University of Arkansas at Pine Bluff
Pine Bluff, AR
USA

José Moisés Laparra Llopis
Group of Molecular Immunonutrition in Cancer
Madrid Institute for Advanced Studies in Food
Madrid
Spain

Tong Li
Department of Food Science
Cornell University
Ithaca, NY
USA

Rui Hai Liu
Department of Food Science
Cornell University
Ithaca, NY
USA

Laila Meija
Department of Sports and Nutrition
Rīga Stradiņš University
Pauls Stradiņš Clinical University Hospital
Riga
Latvia

S. Shea Miller
Ottawa Research and Development Centre
Agriculture and Agri‐Food Canada
Ottawa, ON
Canada

Nora Jean Nealon
Graduate Student
Department of Environmental and Radiological Health Sciences
College of Veterinary Medicine and Biomedical Sciences
Colorado State University
Fort Collins, CO
USA

Clarence W. (Walt) Newman
Plant & Soil Sciences Department
Montana State University
Bozeman, MT
USA

Rosemary K. Newman
Plant & Soil Sciences Department
Montana State University
Bozeman, MT
USA

Laura Nyström
Laboratory of Food Biochemistry
Institute of Food, Nutrition and Health
Zurich
Switzerland

C‐Y. Oliver Chen
Antioxidants Research Laboratory
Jean Mayer USDA Human Nutrition Research Center on Aging
Tufts University
Boston, MA
USA
Biofortis Research, Merieux NutriSciences
Addison, IL
USA

Ami Patel
Department of Dairy Microbiology
Mansinhbhai Institute of Dairy and Food Technology
Mehsana, Gujarat
India

Ana Paulina Barba de la Rosa
Molecular Biology Department
Instituto Potosino de Investigación Científica y Tecnológica A.C.
San Luis Potosí
Mexico

Alastair B. Ross
Department of Food and Nutrition Science
Department of Biology and Biological Engineering
Chalmers University of Technology
Gothenburg
Sweden

Elizabeth P. Ryan
Department of Environmental and Radiological Health Sciences
College of Veterinary Medicine and Biomedical Sciences
Colorado State University
Fort Collins, CO
USA

Shengmin Sang
Center for Excellence in Post‐Harvest Technologies
North Carolina A&T State University
Kannapolis, NC
USA

Siyuan Sheng
Department of Food Science
Cornell University
Ithaca, NY
USA

Manvesh Kumar Sihag
Department of Dairy Chemistry
Mansinhbhai Institute of Dairy and Food Technology
Mehsana, Gujarat
India

Amit K. Sinha
Department of Aquaculture and Fisheries
University of Arkansas at Pine Bluff
Pine Bluff, AR
USA

Yao Tang
Center for Excellence in Post‐Harvest Technologies
North Carolina A&T State University
Kannapolis, NC
USA

Beenu Tanwar
Department of Dairy Technology
Mansinhbhai Institute of Dairy and Food Technology
Mehsana, Gujarat
India

Susan Tosh
School of Nutrition Sciences
Associate Dean
Faculty of Health Sciences
University of Ottawa
ON
Canada

Aída Jimena Velarde‐Salcedo
Molecular Biology Department
Instituto Potosino de Investigación Científica y Tecnológica A.C.
San Luis Potosí
Mexico

Taylor C. Wallace
Think Healthy Group, Inc.
Department of Nutrition and Food Studies
George Mason University
Washington, DC
USA

Aaron Yerke
Center for Excellence in Post‐Harvest Technologies
North Carolina A&T State University
Kannapolis, NC
USA

Iman Zarei
Department of Environmental and Radiological Health Sciences
College of Veterinary Medicine and Biomedical Sciences
Colorado State University
Fort Collins, CO
USA

Tianou Zhang
Laboratory of Exercise and Sports Nutrition (LESN)
Department of Kinesiology, Health and Nutrition
The University of Texas at San Antonio
San Antonio, TX
USA

Dan Zhu
Laboratory of Food Biochemistry
Institute of Food, Nutrition and Health
Zurich
Switzerland

Henryk Zielinski
Department of Chemistry and Biodynamics of Food
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Olsztyn
Poland

Whole Grains and their Bioactives

Composition and Health

Copyright

List of Contributors

Part I
Introduction