New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

By A. Fardet. Nutrition research reviews, 2010

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Does wheat make us fat and sick (2013, background): “2 (adapted from Barron et al. (2007), are thought to exert synergistic effects on specific health-related metabolic processes (Fardet, 2010).”
Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review (2016, background): “Many scientific studies support the observation that consumption of whole grain cereals can protect against diabetes, obesity, constipation, cardiovascular disease, and other lifestyle disorders (Anderson, 2003; Fardet, 2010; McKevith, 2004; Priebe, van Binsbergen, de Vos, & Vonk, 2008).”
Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies (2017, background): “Several nutrients and phytochemicals such as soluble fiber, resistant starch, phytic acid, magnesium, zinc, selenium, and potassium could mediate the effect of whole grains [33].”
Zinc nutrition in wheat-based cropping systems (2017, background): “The phytic acid concentration in wheat grains varies greatly depending on the milling fraction, with bran having the largest and endosperm (i.e. processed white flour) the smallest share (Fardet, 2010).”
Wheat Bran Proteins: A Review of Their Uses and Potential (2015, background): “However, more complex hypotheses can be developed in light of new discoveries and as the list of bioactive components increases.(26)”