C‐Glycosylflavone and Lignan Diglucoside Contents of Commercial, Regular, and Whole‐Wheat Spaghetti

Abstract

Cereal Chem. 88(4):338-343Consumption of whole-wheat products, including whole-wheat spaghetti, is associated with beneficial health effects. Flavonoids and lignans are antioxidant phytochemicals that have received much attention from researchers. Investigations were conducted on the content of flavonoid glycosides, lignan diglucoside, and secoisolariciresinol diglucoside (SDG) as contributors to the health-promoting properties of whole-wheat spaghetti. Flavonoid glycosides present in regular and whole-wheat spaghetti samples were identified as 6-C-glucosyl-8-C-arabinosyl apigenin and the sinapic acid ester of apigenin-C-diglycoside while, in a previous study, the sinapic acid ester of apigenin-C-diglycoside was found only in wheat germ tissues. The content of these compounds was significantly higher in whole-wheat spaghetti (17.0 and 15.1 μg of apigenin equivalent/g) compared to the regular brands (9.5 and 5.8 μg apigenin equivalent/g). SDG content was also significantly higher in whole-wheat spaghetti (41.8 μg/g) compared to the regular brands (12.9 μg/g). These findings lend further support to the notion that phenolic compounds, along with dietary fiber, are concentrated in the bran layers of the wheat kernel; hence, consumption of whole grain products is strongly recommended to obtain significant levels of health-promoting phytochemicals.

Whole Wheat Pasta and Health

“…125 Cyanidin-3-glucoside and peonidin-3-glucoside are commonly found in purple wheat and blue wheat. 131 The contents were higher by 44% in whole wheat spaghetti than in regular spaghetti, providing further evidence that phenolic compounds along with dietary fiber are concentrated in the outer layers of grains and, that consumption of whole grain products is strongly recommended. 129 The potential health effects have been under active investigation, with quercetin, the most common flavonoid, not being detected after oral administration and its circulating metabolites showing low level of activity in vitro.…”

“…124,[126][127][128] One study reported the doseresponse relationship as non-linear between intake levels of flavonoid monomers and polymers, indicating the need for further investigations to determine the health effects of flavonoids. 131 Lignans consist of two phenylpropane units. 130 However, it was found that flavonoids undergo extensive metabolism through conjugation and deconjugation, producing free aglycones, which are the final effectors (for example, in blood vessels) as vasodilator and antihypertensive agents.…”

“…99 Lignans are found mainly in the bran layer of wheat grain. 131 Another bioactive compound that has been found in spaghetti as the final product of durum wheat grain is phytic acid. 136,137 There are additional potential health effects of lignans in chronic diseases, including cardiovascular disease, prostate cancer, and intestinal cancer, and in menopausal symptoms and hepatotoxicity.…”

Phytochemicals in whole grain wheat and their health‐promoting effects

“…However, their structures were not fully established in this study. Secoisolariciresinol diglucoside (SDG) ( 96 ) was found in whole wheat spaghetti in a high level, ranging from 34.20 to 58.81 μg/g DM . The main lignan aglycones found in wheat grains after hydrolysis are presented in Fig.…”

Compuestos importantes para la salud encontrados en los cereales enteros

“…Los flavonoides se presentan en las plantas como glucósidos en don de un grupo de azúcar (glicona,) se une covalentemente a otro grupo (libre de azúcar llamado aglicona) mediante enlaces O glucosídico o C-glucosídico (Hirawan & Beta, 2011). Los flavonoides, incluidos los flavones, están concentrados en la cáscara y germen del grano de trigo (Adom et al, 2005).…”