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Whole Grain Cereals: The Potential Roles of Functional Components in...
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Whole Grain Cereals: The Potential Roles of Functional Components in Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (15 February 2023) | Viewed by 7436

Special Issue Editors

Prof. Dr. Jie Liu

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
Interests: whole grains; bioactive compounds; glycolipid metabolism; energy metabolism; molecular nutrition; development of novel functional food products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Jing Wang

E-Mail Website
Guest Editor
School of Food and Health, Beijing Technology and Business University, Beijing, China
Interests: food nutrition; functional foods; whole grain cereals; health effects; bioactive components of natrual resources; comprehensive utiliztion of agrofood industry coproducts

Special Issue Information

Dear Colleagues,

Dietary guidelines all over the world are recommending the inclusion of whole-grain cereals because of the increasing evidence that whole-grain consumption has the ability to enhance health beyond the simple provision of energy. Whole-grain cereals include the endosperm, germ, and bran, which are rich in dietary fibers, antioxidants, and other specific phytochemicals. The consumption of whole-grain cereals with these bioactive components has been consistently associated in epidemiological studies with a lower incidence of chronic diseases and metabolic disorders, providing attractive therapeutic options for the prevention and treatment of metabolic syndromes. Recent advances in the identification of novel bioactive ingredients and the illustration of the molecular mechanisms behind their health-promoting effect are currently under study. Moreover, their supplementation into a food matrix as functional food ingredients and others are some of their new applications. Based on the above facts, we would like to invite authors to contribute original research articles and review articles focusing on the preparation, structural characterization, and health benefits evaluation of whole-grain bioactive ingredients. We also welcome studies regarding processing technologies for the improvement of releasable amounts of bioactive components and functional properties of whole-grain cereals.

Dr. Jie Liu
Prof. Dr. Jing Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • whole grains
  • bioactive ingredients
  • phytochemicals
  • functional foods
  • molecular nutrition
  • glycolipid metabolism
  • energy metabolism
  • nutritional intervention
  • human health
  • processing technology

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Published Papers (2 papers)

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Research

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18 pages, 5323 KiB  
Article
Health Effects of Whole Grains: A Bibliometric Analysis
by Xun Wei, Wei Yang, Jianhui Wang, Yong Zhang, Yaxuan Wang, Yan Long, Bin Tan and Xiangyuan Wan
Foods 2022, 11(24), 4094; https://doi.org/10.3390/foods11244094 - 18 Dec 2022
Cited by 9 | Viewed by 4096
Abstract
Whole grains have been recommended in the diet in most countries, with numerous publications focusing on their health effect. A systematic analysis of these publications on different research methods, regions and perspectives will contribute to an understanding of the innovation pattern in this [...] Read more.
Whole grains have been recommended in the diet in most countries, with numerous publications focusing on their health effect. A systematic analysis of these publications on different research methods, regions and perspectives will contribute to an understanding of the innovation pattern in this field. This bibliometric study analyzes the global publication characteristics, hotspots and frontiers of whole grain health benefit research, and discusses the trends and prospects of this topic. The overall number of publications is on the rise, with the United States contributing the most publications. The most cited literature shows that observational studies, systematic reviews and meta-analysis are the most widely used methods. The main focus in this area is on dietary fiber and bioactive substances, while the latter has received increased attention in recent years in particular. With the increasingly prominent problems of hidden hunger and chronic disease, the development of whole grain foods and their optimum intake have gradually become hot topics. In addition to the need to reveal the mechanism of whole grain health effects, consensus needs to be reached on standards and definitions for whole grain foods, and attention should be paid to the retention of taste and healthy nutrients in processing. Full article
(This article belongs to the Special Issue Whole Grain Cereals: The Potential Roles of Functional Components in Human Health)
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Review

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24 pages, 2743 KiB  
Review
Bioactive Components in Whole Grains for the Regulation of Skeletal Muscle Function
by Qing Li, Haihong Yang, Shuimiao Song, Jie Liu, Ziyuan Wang and Jing Wang
Foods 2022, 11(18), 2752; https://doi.org/10.3390/foods11182752 - 7 Sep 2022
Cited by 9 | Viewed by 2771
Abstract
Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to [...] Read more.
Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. In this review, we discuss the potential role of whole-grain-derived bioactive components in the regulation of muscle function, emphasizing the underlying mechanisms by which these compounds regulate muscle biology. This work will contribute toward increasing awareness of nutraceutical supplementation of whole grain functional ingredients for the prevention and treatment of muscle dysfunctions. Full article
(This article belongs to the Special Issue Whole Grain Cereals: The Potential Roles of Functional Components in Human Health)
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