Wheat bran is a concentrated source of insoluble fibre. Fibre intakes are generally lower
than recommendations. This paper reviews the physiological effects of wheat bran and the …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …

Human intervention and animal studies have shown that supplementing the diet with wheat
bran can protect against the development of a range of cancers, especially those of the …

Production of wheat bran (WB) for human consumption is estimated to be about 90 million
tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked …

Consumption of wheat bran (WB) has been associated with improved gastrointestinal health
and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders …

Wheat is the most important staple crop in temperate zones and is in increasing demand in
countries undergoing urbanization and industrialization. In addition to being a major source …

Wheat bran, a by‐product of the industrial roller milling of wheat, is increasingly added to
food products because of its nutritional profile and physiological effects. Epidemiological …

Background: Epidemiological studies show inverse relationship between intake of
wholegrain cereals and several chronic diseases. Components and mechanisms behind …

Wheat-based foods have been staple foods since about 10,000 years and constitute a major
source of energy, dietary fiber, and micronutrients for the world population. The role of wheat …

Experimental studies using high-fiber supplements show that of all the fibers tested, wheat
bran is the most effective in protecting against colon tumor development. The mechanisms …