title: Improving cereal grain carbohydrates for diet and health.
abstract: Starch and cell wall polysaccharides (dietary fibre) of cereal grains contribute to the health benefits associated with the consumption of whole grain cereal products, including reduced risk of obesity, type 2 diabetes, cardiovascular disease and colorectal cancer. The physiological bases for these effects are reviewed in relation to the structures and physical properties of the polysaccharides and their behaviour (including digestion and fermentation) in the gastro-intestinal tract. Strategies for modifying the content and composition of grain polysaccharides to increase their health benefits are discussed, including exploiting natural variation and using mutagenesis and transgenesis to generate further variation. These studies will facilitate the development of new types of cereals and cereal products to face the major health challenges of the 21st century.
authors: Università degli Studi della Tuscia, Department of Agriculture, Forestry, Nature and Energy, Via S.C. De Lellis, Viterbo 01100, Italy.
authors: Domenico
authors: D
authors: Lafiandra
authors: Università degli Studi di Napoli Federico II, Department of Clinical Medicine and Surgery, Via Pansini 5, Napoli 80131, Italy.
authors: Gabriele
authors: G
authors: Riccardi
authors: Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK ; School of Agriculture, Policy and Development, University of Reading, Earley Gate, Whiteknights Road, Reading RG6 6AR, UK.
authors: Peter R
authors: PR
authors: Shewry
keywords: Arabinoxylan; Beta-glucan; Cereals; Dietary fibre; Health benefits; Starch