The importance of cereals (Poaceae: Gramineae) nutrition in human health: A review

Abstract

This article presents some of the latest research endeavors that aim to improve our understanding of how the various grain components can be manipulated to improve contributions of cereals to human health. The health benefits of wholegrain cereal products are now widely recognized and considered due to the presence of a wide range of bio-active components. Cereals in their natural form (as whole grain) are rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. Also, such cereals are chosen for consumption and they have the higher fiber which is an important nutrient that helps to prevent weight gain and heart disease. For best results, fruits, vegetables and whole grains may be eaten every day to provide extra nutrition and fiber. The meal can be made healthier by eating high-fiber whole-grain cereals that has low sugar. However, eating a variety of cereals rather than just feeding on one item is more helpful to health.

Meat consumption providing a surplus energy in modern diet contributes to obesity prevalence: an ecological analysis

“…Cereals and starchy roots are grown in greater quantities and provide more food energy worldwide than any other type of crop. Carbohydrates are not an essential nutrient in humans [77,78] even though they are a common source of energy. For instance, carbohydrate content in foods provide 70 percent or more of the energy intake of the population in the developing countries and about 40 percent in the United States and Europe [79].…”

Advanced LC–MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food

“…An LC-MS/MS method for simultaneous determination of AFs, OTA, and Fusarium mycotoxins in maize using multifunctional IACs (AOZFDT2 TM ) was developed and validated in-house [41]. Despite the laborious cleanup and long chromatographic gradient (59 min), matrix effects were observed (i.e., significant suppression for AFB 1 and AFG 1 and a slight suppression for OTA). Although no matrix effects were observed for DON, T2, HT2, FBs, and ZEN, the study authors decided to use matrix-matched standards for quantification.…”

“…Most of the methods discussed have been developed for the determination of EU-regulated mycotoxins in various matrices to fulfill the strict requirements of EU legislation (e.g., low LODs for AFB 1 and OTA in processed cereal-based food and baby food for infants and young children) [42,44,62,63]. Therefore, to minimize the amount of undesirable matrix coextracts (further discussed later), purification steps are usually required during sample preparation, especially in the case of complex matrices such as cereal-based products.…”

“…The health benefits of whole grain cereal products are currently widely recognized and understood because of the presence of a broad range of bioactive compounds [1]. Whole grain cereals are a rich source of carbohydrates, oils, proteins, vitamins, and minerals.…”

Preliminary Study on Bio Fortification of Fermented Cereals

“…Fermented food products include; alcohols, breads, beverages, vinegar, pickled sausages, cheeses, and yogurts and they are of great significance because they provide and preserve vast quantities of nutritious foods to enrich the human diet [4]. The term cereal is a derivative from Latin word 'cerealis' meaning 'grain' which is botanically a type of fruit called caryopsis, composed of the endosperm, germ and bran which usually have long, thin stalks such as maize, sorghum and millet whose starchy grains are used as food [5]. Cereals are the edible seeds or grains of the grass family, Gramineae.…”