whole grain intake on appetite
13.4 Impact of whole grain characteristics on appetite and suggested mechanisms
13.5 Second‐meal effects of whole grain intake on appetite
13.6 Influence of whole grain characteristics on appetite and suggested mechanisms
13.7 Long‐term effects of regular whole grain intake on appetite
13.8 Concluding remarks
13.9 References
22 14 Modulating Glycaemia with Cereal Products 14.1 Introduction 14.2 Postprandial glucose fluxes and hormonal responses determining glycaemia 14.3 Postprandial glucose fluxes – monitoring with the stable isotope technique 14.4 Glycaemia and underlying glucose fluxes – results of isotope studies 14.5 Food factors influencing GIP release 14.6 Food factors influencing GLP‐1 release 14.7 Conclusion 14.8 General implications 14.9 References
23 15 Whole Grains, Cereal Fibre and the Gut Function 15.1 Introduction 15.2 Whole grains and influence on gut physiology 15.3 The intestinal gut microbiome 15.4 Microbial fermentation end‐products and their impact for gut function 15.5 Microbiome mediated benefits of whole grain consumption 15.6 References
24 16 Bioactive Compounds in Whole Grains and Their Implications for Health 16.1 Introduction 16.2 Folate 16.3 Glycine betaine, choline and trigonelline 16.4 Tocopherols and tocotrienols 16.5 Carotenoids 16.6 Plant Sterols 16.7 Inositol phosphates 16.8 Lignans 16.9 Phenolic acids 16.10 Avenanthramides 16.11 Benzoxazinoids 16.12 Alkylresorcinols 16.13 References
25 17 Potential Negative Effects of Whole grain Consumption 17.1 Introduction 17.2 Allergies associated with grain intake 17.3 Non‐allergic conditions associated with wheat, barley and rye intake 17.4 The heavy metal cadmium 17.5 The mineral absorption inhibitor phytate 17.6 Anti‐nutrient properties of phenolic compounds 17.7 The heat‐induced toxicant acrylamide 17.8 Conclusion and future perspectives 17.9 References
26 18 Application of Metabolomics for the Assessment of Process‐induced Changes in Whole Grain Foods 18.1 Introduction 18.2 Targeted versus untargeted approaches 18.3 Bioactive compounds present in whole grain cereals 18.4 Processing of grains 18.5 Milling 18.6 Germination and malting 18.7 Soaking/hydrothermal processing of grains 18.8 Baking and roasting 18.9 Pasta processing and extrusion cooking 18.10 Fermentation and bioprocessing 18.11 Bioactives in human intervention studies 18.12 Conclusion 18.13 References
27 19 Application of Metabolomics for the Assessment of Health Effects of Whole grain Foods 19.1 Introduction 19.2 Study designs 19.3 Metabolomics in epidemiological studies on whole grains and health 19.4 Whole grain research on animal models utilizing metabolomics 19.5 Conclusion and future prospects 19.6 References
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