title: The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods.
abstract: Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.
authors: a State Key Laboratory of Food Science and Technology, School of Food Science and Technology , Jiangnan University , Wuxi , China.
authors: Genyi
authors: G
authors: Zhang
authors: b Whistler Center for Carbohydrate Research, Department of Food Science , Purdue University , West Lafayette , Indiana , USA.
authors: Bruce R
authors: BR
authors: Hamaker
mesh_terms: D002318:Cardiovascular Diseases / Q000453:epidemiology / Q000517:prevention & control; D003924:Diabetes Mellitus, Type 2 / Q000453:epidemiology / Q000517:prevention & control; D004043:Dietary Fiber / Q000008:administration & dosage / Q000378:metabolism; D002523:Edible Grain / Q000737:chemistry*; D056625:Endosperm / Q000737:chemistry* / Q000378:metabolism; D016021:Epidemiologic Studies; D006801:Humans; D009753:Nutritive Value; D013213:Starch / Q000737:chemistry / Q000493:pharmacokinetics; D000067348:Whole Grains
chemical_list: D004043:Dietary Fiber; D013213:Starch
keywords: Whole grain foods; dietary fiber; phytochemicals; slowly digestible starch; whole grian starch