Wheat antioxidants, their role in the bakery industry, and health perspective.
Arshad MS, Kwon JH, Anjum FM, Sohaib M, Saeed F, Imran M, Amjad Z, Nadeem M, Hussain S (2017).
Wheat improvement, management and utilization. Eds. R. Wanyera, J. Owuoche. InTech, Rijeka, Croatia, pp. 365-81.
Wheat bioactives such as polyphenols have anti-oxidant and anti-cancer effects.
Our diet can completely change the life quality and human health. There are multiple evidences which prove the use of wheat antioxidants is linked with the lower incidence of chronic diseases and age-related disorders, such as cancer, cardio-vascular diseases, type II diabetes, and obesity. The bioactive compounds particularly the phenolics are found in the bran portion of the cereal grains. The phenolic contents present in bran/germ have 15–18 folds higher than that of endosperm (grain main body of starch ie., carbohydrate), whereas only 17% of the total phenolic content is present in starchy endosperm. These bioactive molecules can directly reduce Oxidative damage to our essential enzymes and DNA. The polyphenols from wheat have been proven effective against various cancer cells. For example, the administration of 2,6-dimethoxy-1,4-benzoquinone (DMBQ) from fermented wheat germ extract slowed population growth in nine human cancer cell lines after 24 h of laboratory culture.