Barley: a potential cereal for producing healthy and functional foods

Cereal-Based Functional Foods

The Role of Functional Foods for Healthy Life: Current Perspectives

Role of diet beyond basic nutrition in supporting health and prevention of diseases has been clearly established. This has led to the development of a different category of foods called functional foods. Secondary metabolites present in these foods have a role in preventing life threatening chronic diseases like cardiovascular diseases, diabetes, obesity, hypertension, arthritis, cancer as well...

Determination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons.

UNLABELLED The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech ...

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitat...

EPR study of gamma – irradiated cereal foods

The results from the EPR studies on wheat and oat bran, rolled oats, buckwheat and different kind of rice – white, brown and parboiled rice before and after gamma-irradiation are reported. Before irradiation all samples exhibit one weak singlet EPR line characterized with common g-factor of 2.00480.0005 and six lines due to Mn naturally available in the plants. Only parboiled rice did not show...