Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing

Chris J Seal, Christophe M Courtin, Koen Venema, Jan de Vries

Research output: Contribution to journalReview articleAcademicpeer-review

2 Citations (Web of Science)
Original languageEnglish
Pages (from-to)2742-2768
Number of pages27
JournalComprehensive Reviews in Food Science and Food Safety
Volume20
Issue number3
Early online date7 Mar 2021
DOIs
Publication statusPublished - May 2021

Keywords

  • Whole grain
  • carbohydrate quality
  • cereal foods
  • food processing
  • gut microbiome
  • ARABINOXYLAN-OLIGOSACCHARIDES
  • WHEAT BRAN
  • RISK-FACTORS
  • IN-VITRO FERMENTATION
  • RANDOMIZED CONTROLLED-TRIAL
  • BUTYRATE-PRODUCING BACTERIA
  • CHAIN FATTY-ACIDS
  • FIBER INTAKE
  • GLYCEMIC LOAD VALUES
  • IRRITABLE-BOWEL-SYNDROME

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