Cereals: bio-active compounds

Cereals: bio-active compounds

Cereals: bio-active compounds

Choosing black bread, brownish pasta and dark-colored rice, you know, is not an easy choice for Italian consumers who have made classic pasta and bread, one of the symbols of their culinary tradition but conversion to wholegrain seems almost a must give the countless benefits.

According to nutritionists, there are many, if not more, compounds hidden in the outlying parts of the grains that are subtracted from daily nutrition by the refining of rice and flours and that end up being thrown practically away. A serious waste of health, since these substances as a whole can have such a large number of beneficial effects that we even live longer.

The active good effects of whole grains

A study conducted by the Human Nutrition Unit of INRA (National Institute for Agricultural Research, France) reveals that whole grains do not do well not only because they are rich in fiber, but also because they contain many dozens of bio-active compounds that give them an important protective effect. poi

Just think that more than 34 constituents of whole wheat seed contribute to protect the heart and blood circulation and, at least another thirty of these constituents, have a synergistic antioxidant action. poi

For example:Cereals: bio-active compounds of some polyphenols, such as lignin and lytic acid, can protect the digestive system; Ferulic acid deals with colon, choline and betaine can protect liver and cardiovascular health, and so on. poi

The good effects on our body

In short, the combined fiber-bio compounds can be an important protective weapon for the heart, digestive system, brain functions and act against depression, anxiety, diabetes, tumors. In addition, the consumption of whole grains can help keep weight under control, not only because the fiber they are rich in fills the stomach without bringing calories, but also because they contain a greater share of less attackable starches by intestinal juices and therefore less able to elevate blood sugar. This explains, at least in part, why whole grains can reduce the risk of diabetes. e

It is good that whole foods should be introduced even more decisively into our diet! poi

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