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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #173816
Title: HEALTHFUL PROPERTIES OF CEREAL FRACTIONS

Author
item Kahlon, Talwinder
item Smith, Gordon

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/28/2004
Publication Date: 7/3/2005
Citation: Kahlon, T.S., Smith, G.E. 2005. Healthful properties of cereal fractions. Meeting Abstract Poster, Page 98, 50 Years ICC-Jubilee Conference "Cereals-the Future Challenge". July 2005. Vienna, Austria.

Interpretive Summary:

Technical Abstract: Animal and human studies suggest that oat bran, extrusion stabilized rice bran, ß-glucan enriched barley fraction and low energy extruded wheat bran lower cholesterol. In oat bran, active components appear to include ß-glucans, soluble fiber and phytosterols. Possible mechanisms for this activity are fat, cholesterol and bile acid excretion. Another potential mechanism is propionate production that influences cholesterol synthesis. In rice bran, cholesterol-lowering activity is associated with unsaponifiable matter as well as other fiber components. Proposed mechanisms of cholesterol lowering are by increased excretion of fat, cholesterol and bile acids. Soluble ß-glucans, tocotrienols and other fiber components appear to have hypocholesterolemic effects in ß-glucan-enriched barley fraction. Increased fat and bile acid excretion and inhibition of HMG-CoA reductase and 7-alpha-hydroxylase are related to this activity. Wheat bran binds bile acids and this activity may be linked to cancer prevention and improved regularity. Processing technologies could promote their healthful potential and increase the market share and consumption of cereal products.