Title:Nutritional and Health Benefits of Cereals and Grains
Volume: 20
Issue: 10
Author(s): Sumera Zaib*, Aqsa Hayat and Imtiaz Khan*
Affiliation:
- Department of Basic and Applied Chemistry, Faculty of Science and Technology, University of Central Punjab, Lahore 54590, Pakistan
- Manchester Institute of Biotechnology, The University of Manchester, 131 Princess Street,
Manchester M1 7DN, United Kingdom
Keywords:
Cardiovascular disorders, cereals, health benefits, polyunsaturated fatty acids, antioxidant nutrient, carcinogenic nitrosamines.
Abstract: The consumption of cereals and grains, along with whole grain food, is considered a
healthy food that has various health benefits. Minerals, proteins, carbohydrates, and vitamins are
present in the diet of many people. Phytochemicals play an essential role in combating oxidative
stress and are present in high amounts in grains. These phytochemicals are also known as secondary metabolites that are present in plants. The nutritional components of basil (Ocimum
basilicum), chia (Salvia hispanica), flax (Linum usitatissimmum), Proso millet (Panicum miliaceum), and oat (Avena sativa) are analyzed. Seeds are considered a good source of omega-3 and
omega-6 fatty acids that have a significant impact on human health. The high amount of tocopherol (vitamin E) is due to the high content of polyunsaturated fatty acids (PUFAs). γ-Tocopherol is an antioxidant nutrient that usually blocks the formation of carcinogenic nitrosamines
from nitrites present in food in the stomach. This review provides detailed information on the nutritional and health benefits of these cereals and grains, in which all the major components have
been discussed. Conclusively, the potential use of these cereals and grains alone and by mixing
them with other food products is also discussed which may enhance the nutritional content of the
food product.