Bioactive compounds in whole grain wheat

N. Mateo Anson

    Research output: ThesisDoctoral ThesisInternal

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    Bread can be healthier! Consuming whole-grain foods can prevent cardiovascular diseases, type-2 diabetes and metabolic syndrome. This is due to bioactive compounds in whole grain, such as antioxidants and anti-inflammatory compounds. We found that the different fractions of a wheat grain vary much in their content. The external fractions of the grain, the bran and specially the aleurone, are the richest. We observed that processing the bran in whole-grain breads increased three times the levels of bioactive compounds in blood and urine in humans. This thesis shows that a daily consumed food like bread can be improved to deliver beneficial compounds.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    • Maastricht University
    • Bast, Aalt, Supervisor
    • Guido, Haenen, Co-Supervisor
    • Havenaar, R., Co-Supervisor, External person
    Award date28 May 2010
    Place of PublicationMaastricht
    Print ISBNs978-90-5335-275-5
    Publication statusPublished - 1 Jan 2010

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