Why whole grains are protective: biological mechanisms

By J. Slavin. Proceedings of the Nutrition Society, 2003

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Nutritional aspects of cereals (2004, background): “Antioxidant activity (which is relatively high in wholegrain cereal products) can be increased by browning reactions such as baking and toasting processes and may be due to the formation of intermediate substances from Maillard reactions with antioxidant activity (Slavin 2003).”
Nutrition and physical activity guidelines for cancer survivors (2012, background): “been hypothesized to reduce the risk and progression of cancer as well as cardiovascular disease.(134) Choosing whole grains and”
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “The fermentation of fibre and RS within the colon produces SCFA that are associated with a lower risk of cancer((62,63)), favouring the development of a healthy colonic microbiota (i.”
Global Impacts of Western Diet and Its Effects on Metabolism and Health: A Narrative Review (2023, background): “High intake of refined grains has been associated with increased levels of markers of oxidative stress in the blood [81].”
Australian Dietary Guidelines (2006, background): “Wholegrains contain phenolic compounds with strong anti-oxidant capacity which may be protective against processes involved in the pathology of diabetes, cardiovascular disease and cancer [282].”