Accumulated evidence in epidemiological studies has consistently shown that consumption
of whole grains (WGs) is inversely associated with risk of major chronic diseases such as …

The health benefits of whole wheat consumption can be partially attributed to wheat's
phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids …

Epidemiological studies have found that whole wheat consumption is inversely associated
with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases …

Phytochemicals and antioxidants in whole grains have not received as much attention as the
phytochemicals in fruits and vegetables although the increased consumption of whole …

Wheat (Triticum aestivum L.) is one of the most commonly cultivated and consumed cereals
throughout the world. Though phytochemicals and antioxidants in the cereal grains have not …

Epidemiological studies have clearly shown that whole-grain cereals can protect against
obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety …

The consumption of wholegrain wheat is associated with a number of health benefits which
may relate to the presence of a range of dietary fibre, phytochemical, vitamin and mineral …

Chronic non-communicable diseases are the major cause of death globally. Whole grains
are recommended in dietary guidelines worldwide due to increasing evidence that their …

The wheat grain comprises three groups of major components, starch, protein, and cell wall
polysaccharides (dietary fiber), and a range of minor components that may confer benefits to …

The health-promoting effects of whole-grain consumption have been attributed in part to
their unique phytochemical contents and profiles that complement those found in fruits and …