Pigmented grains : nutritional properties, bioactive potential, and food application /

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.Divided in 13 chapters, the book covers the breeding a...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Singh, Arashdeep
Format:	eBook
Language:	English
Published:	London : Academic Press, 2024.
Subjects:	Grain. Grain > Analysis. Céréales. Céréales > Analyse. grain (seed) Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

2.5 Genome-wide association study
2.6 Augmenting healthy food product delivery by incorporating novel traits through breeding
2.7 Conclusion
References
3 Pigmented wheat: functionality beyond basic nutrition
Chapter outline
3.1 Introduction
3.2 Types and breeding
3.3 Bioactive constituents
3.3.1 Flavonoids
3.3.2 Phenolic acids
3.3.3 Carotenoids
3.3.4 Tocols
3.3.5 Alkylresorcinols
3.4 Disease-preventive effects
3.4.1 Antioxidative effects
3.4.2 Antidiabetic properties and obesity prevention
3.4.3 Antidyslipidemic and cardioprotective effects
3.4.4 Neuroprotective effects
3.4.5 Anticancer properties
3.5 Conclusion
References
4 Nutritional quality, phytochemistry and health benefits of pigmented rice
4.1 Introduction
4.2 Nutritional composition of pigmented rice/paddy
4.2.1 Macronutrients
4.2.1.1 Carbohydrates
4.2.1.2 Proteins
4.2.1.3 Fats and oils
4.2.2 Micronutrients
4.2.2.1 Vitamins
4.2.2.2 Minerals
4.2.3 Fiber content
4.3 Phytochemical profile of pigmented rice/paddy
4.3.1 Anthocyanins and phenolic compounds
4.3.2 Other flavonoids
4.4 Factors affecting nutritional quality and phytochemistry
4.4.1 Genetic factors
4.4.2 Environmental factors
4.4.3 Agricultural practices
4.4.4 Postharvest handling and processing
4.5 Effect of processing and comparison with other rice varieties
4.6 Health benefits of pigmented rice/paddy
4.6.1 Antioxidant properties
4.6.2 Antiinflammatory effects
4.6.3 Cardiovascular health benefits
4.6.4 Antidiabetic potential
4.6.5 Anticancer properties
4.6.6 Other health benefits
4.7 Bioavailability and absorption of bioactive compounds
4.7.1 Factors influencing bioavailability
4.7.2 Interactions with other dietary components
4.7.3 Methods to enhance bioavailability.
4.8 Conclusion
References
5 Phytochemicals in pigmented maize and their promising health benefits
5.1 Introduction
5.1.1 Overview of pigmented maize
5.2 Structure and composition of phytochemicals in pigmented maize
5.3 Health benefits of phytochemicals in pigmented maize
5.3.1 Antioxidant properties
5.3.2 Anticancer activity
5.3.3 Antidiabetic activity
5.3.4 Antiinflammatory activity
5.3.5 Protection of heart health
5.3.6 Neuroprotection
5.4 Conclusion and future perspectives
References
6 Potential benefits of pigmented barley in human health
6.1 Introduction
6.2 Biochemical composition of pigmented barley
6.2.1 Macronutrients
6.2.2 Micronutrients
6.3 Health benefits related to fibers
6.4 Health benefits related to polyphenols
6.5 Conclusion
References
7 Nutritional characteristics and phenolic compounds in pigmented oats and rye
7.1 Introduction
7.2 Nutritional characteristics
7.3 Phenolic composition and their health benefits
7.3.1 Oat
7.3.2 Rye
7.4 Realm of applications
7.4.1 Functional foods
7.4.2 Bakery industry
7.4.3 Animal feed
7.4.4 Brewery industry
7.4.5 Nutraceuticals and supplements
7.5 Future aspects
7.6 Conclusions
References
8 Phyto-nutritional components and health-promoting aspects of pigmented sorghum
Chapter outline
8.1 Introduction
8.2 Sorghum kernel structure
8.3 Phyto-nutritional components in pigmented sorghum
8.3.1 Nutritional profile
8.3.1.1 Carbohydrates
8.3.1.2 Fibers
8.3.1.3 Protein
8.3.1.4 Vitamins
8.3.2 Bioactive compounds
8.3.2.1 Polyphenols
8.3.2.1.1 Phenolic acids
8.3.2.1.2 Tannins
8.3.2.1.3 Flavonoids
Flavones
Flavanones
8.3.2.1.4 3-Deoxyanthocyanidins (3-DXA)
8.3.2.2 Carotenoids
8.3.2.3 Amines
8.3.2.4 Policosanols and phytosterols.
8.4 Health-promoting aspects of pigmented sorghum
8.4.1 Antioxidant activity
8.4.2 Antiproliferative activity
8.4.3 Antiinflammatory effect
8.4.4 Antidiabetic
8.4.5 Cardiovascular disease prevention
8.4.6 Inhibitory effects in other diseases
8.5 Conclusion
References
9 Nutraceutical compounds and potential human health benefits of pigmented millets
Chapter outline
9.1 Introduction
9.2 The current status of pigmented millets
9.3 Structure and nutritional composition of pigmented millet
9.4 Nutraceutical compounds in pigmented millets
9.4.1 Phenolic compounds
9.4.2 Flavonoids
9.4.3 Phenolic acids
9.4.4 Anthocyanins
9.4.5 Carotenoids
9.4.6 Phytic acid
9.4.7 Tannins
9.4.8 Antioxidants
9.4.9 Mechanism of action
9.5 Potential human health benefits of pigmented millets
9.5.1 Reduced risks of chronic diseases
9.5.2 Improved bone and digestive health
9.5.3 Better blood sugar control
9.5.4 Bioactivity
9.5.5 Cancer
9.5.6 Detoxification
9.6 Products from pigmented millets
9.7 Future prospects of pigmented millet
9.8 Conclusion
References
10 Antioxidant components and health benefits of pigmented pseudocereals
Chapter outline
10.1 Introduction
10.2 Antioxidant compounds: from color to antioxidant activity
10.2.1 Chemistry and classification
10.2.2 Phenolic compounds: flavonoids and nonflavonoid antioxidants
10.2.3 Carotenoids
10.2.4 Betalains
10.2.5 Tocopherols
10.3 Pigmented amaranth and antioxidant components
10.3.1 Phenolic compounds
10.3.2 Carotenoids
10.3.3 Tocopherols
10.3.4 Betalains
10.4 Pigmented buckwheat and antioxidant components
10.4.1 Phenolic compounds
10.4.2 Carotenoids
10.5 Pigmented quinoa and antioxidant components
10.5.1 Phenolic compounds
10.5.2 Carotenoids
10.5.3 Tocopherols.
10.5.4 Betalains
10.6 Health benefits of antioxidant components in pigmented pseudocereals
10.6.1 Amaranth
10.6.2 Buckwheat
10.6.3 Quinoa
10.7 Conclusions
References
11 Processing of pigmented grains and its effect on their functionality
Chapter outline
11.1 Introduction
11.2 Overview of pigmented grains
11.2.1 Definition
11.2.2 Nutritional value and health benefits
11.3 Cereal grains
11.3.1 Rice
11.3.2 Wheat
11.3.3 Barley
11.3.4 Maize
11.4 Influence of processing on functional properties
11.5 Processing techniques and preservation methods for pigmented grains
11.5.1 Drying and dehydration
11.5.2 Milling and grinding
11.5.3 Fermentation and sprouting
11.5.4 Cooking
11.5.5 Baking
11.5.6 Roasting
11.5.7 Extrusion process
11.6 Effects of processing on nutritional content
11.6.1 Impact on macronutrients
11.6.2 Impact on micronutrients
11.6.3 Antioxidant capacity
11.7 Conclusion
References
12 Pigmented grains and their by-products in innovative cereal-based products
Chapter outline
12.1 Introduction
12.2 Bread
12.3 Bakery products
12.4 Pasta
12.5 Noodles
12.6 Snacks
12.7 Conclusion
References
13 Conventional and emerging methods for pigment extraction
Chapter outline
13.1 Introduction
13.1.1 Pigmented grains
13.1.1.1 Wheat
13.1.1.2 Bioactive compounds of pigmented and nonpigmented wheat grains
13.1.1.3 Tocols
13.1.2 Rice
13.1.2.1 Phytochemical diversity of pigmented rice and other bioactive molecules
13.1.3 Corn
13.1.3.1 Anthocyanin in pigmented corn kernels
13.2 Phenolic acids in pigmented corn
13.3 Pigment extraction method
13.4 Conventional extraction
13.5 Microwave-assisted extraction
13.6 Ultrasound-assisted extraction
13.7 Pressurized liquid extraction.