A comprehensive review of wheat phytochemicals: From farm to fork and beyond

dc.creatorWenfei Tian
dc.creatorYi Zheng
dc.creatorWeiqun Wang
dc.creatorDonghai Wang
dc.creatorTilley, M.
dc.creatorGuorong Zhang
dc.creatorHe, Zhonghu
dc.creatorYonghui Li
dc.date2022-05-19T00:20:13Z
dc.date2022-05-19T00:20:13Z
dc.date2022
dc.date.accessioned2023-07-17T20:09:10Z
dc.date.available2023-07-17T20:09:10Z
dc.identifierhttps://hdl.handle.net/10883/22075
dc.identifier10.1111/1541-4337.12960
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7513840
dc.descriptionThe health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.
dc.description2274-2308
dc.languageEnglish
dc.publisherWiley
dc.relationNutrition, health & food security
dc.relationAccelerated Breeding
dc.relationGenetic Innovation
dc.relationKansas Agricultural Experimental Station
dc.relationUnited States Department of Agriculture
dc.relationhttps://hdl.handle.net/10568/130067
dc.rightsCIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose
dc.rightsOpen Access
dc.source3
dc.source21
dc.source1541-4337
dc.sourceComprehensive Reviews in Food Science and Food Safety
dc.subjectAGRICULTURAL SCIENCES AND BIOTECHNOLOGY
dc.subjectCereal Nutrients
dc.subjectHealth Benefits
dc.subjectWheat Phytochemicals
dc.subjectALKYLRESORCINOLS
dc.subjectANTIOXIDANTS
dc.subjectPHENOLIC ACIDS
dc.subjectWHEAT
dc.titleA comprehensive review of wheat phytochemicals: From farm to fork and beyond
dc.typeArticle
dc.typePublished Version
dc.coverageUSA


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