Abstract
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 language | English |
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Qualification | Doctor of Philosophy |
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Award date | 28 May 2010 |
Place of Publication | Maastricht |
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Print ISBNs | 978-90-5335-275-5 |
DOIs | |
Publication status | Published - 1 Jan 2010 |