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A comprehensive review of wheat phytochemicals: From farm to fork and beyond

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Title A comprehensive review of wheat phytochemicals: From farm to fork and beyond
 
Creator Wenfei Tian
Yi Zheng
Weiqun Wang
Donghai Wang
Tilley, Michael
Guorong Zhang
He Zhonghu
Yonghui Li
 
Subject alkylresorcinols
antioxidants
phenolic acids
wheat
 
Description The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
 
Date 2022-05
2023-04-20T15:00:24Z
2023-04-20T15:00:24Z
 
Type Journal Article
 
Identifier Tian, W., Zheng, Y., Wang, W., Wang, D., Tilley, M., Zhang, G., He, Z. and Li, Y. 2022. A compre-hensive review of wheat phytochemicals: From farm to fork and beyond. Comprehensive Reviews in Food Science and Food Safety 21(3):2274–2308. https://hdl.handle.net/10883/22075
1541-4337
https://hdl.handle.net/10568/130067
https://hdl.handle.net/10883/22075
https://doi.org/10.1111/1541-4337.12960
 
Language en
 
Rights CC-BY-NC-ND-4.0
Open Access
 
Format application/pdf
 
Publisher Wiley
 
Source Comprehensive Reviews in Food Science and Food Safety