Cereals and Pulses: Nutraceutical Properties an, Yu, Tsao, Shahidi^+

Cereals and PulsesNutraceutical Properties and Health Benefits\nAuthor(s): Liangli L. Yu, Rong Tsao, Fereidoon Shahidi\nFormat: Hardback\nPublisher: John Wiley and Sons Ltd, United Kingdom\nImprint: Wiley-Blackwell\nISBN-13: 9780813818399, 978-0813818399\nSynopsis\nCereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardi.