BACKGROUND Three daily portions of whole-grain foods could lower cardiovascular disease risk, but a comprehensive intervention trial was needed to confirm this recommendation. OBJECTIVES We aimed to assess the effects of consumption of 3 daily portions of whole-grain foods (provided as only wheat or a mixture of wheat and oats) on markers of cardiovascular disease risk in relatively high-risk...

BACKGROUND Alkylresorcinols (ARs), phenolic lipids exclusively present in the outer parts of wheat and rye grains, have been proposed as specific dietary biomarkers of whole-grain wheat and rye intake. OBJECTIVE The objective was to validate plasma ARs as a biomarker of whole-grain wheat and rye intakes by studying the correlation between their plasma concentration and intake calculated from ...

The effect of seed coat removal on the synthesis of alpha-amylase isoenzymes in wheat was investigated. The immature wheat endosperm-aleurone (seed coat and embryo detached) produced considerably less alpha-amylase activity than immature whole or de-embryonated wheat kernels, when incubated under identical conditions of 18.5 C and 99% humidity, in the presence or absence of gibberellic acid (GA...

Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts in most grain-based foods. The purpose of this study was to increase RS in whole wheat flour to improve its potential health benefits. Zero to 7 cycles of cooking (20 min, boiling water) and freezing (-18 oC, 23 h) of whole wheat flour in water (1:15 %w/v) were performed. Increasing cook...

1. The aim of the present experiment was to examine the influence of whole wheat inclusion and a blend of essential oils (EO; cinnamaldehyde and thymol) supplementation on the performance, nutrient utilisation, digestive tract development and ileal microbiota profile of broiler chickens. 2. The experimental design was a 2 × 2 factorial arrangement of treatments evaluating two wheat forms (groun...

The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55...

BACKGROUND Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety. However, the mechanism behind the benefits of acetic acid on blood glucose and satiety is not clear. We hypothesized that the gastric emptying rate could be inv...

Increased consumption of whole grain cereal products has broad health benefi ts. Using an experimental whole grain fl our-milling system, we evaluated soft wheat (Triticum aestivum L.) winter wheat genotypes in whole grain fl our for use in cookies. Grain from 14 soft winter wheat cultivars grown in two locations within two crop years was milled using a short-fl ow fl our mill to produce white ...

How's this for a treat ? you should eat whatever you want to, just as long as it's in moderation. Eating can be for fuel, but can, and many would argue should, be for pleasure as well. Of course, sometimes you have to take the pleasure with some pain; in this case, better make it whole-wheat pain (French for bread). In addition to whole wheat and whole grain products, fresh fruits and vegetable...

Winter wheat seedtime is important for wheat growth. It affects the wheat yield and quality. The objective of this study is monitoring the winter wheat seedtime through remote sensing imagery. Two HJ-1B images and one Landsat5 TM image were used in this study. Three Vegetation Indices, DVI, SAVI and RDVI were calculated. The correlation about the wheat seedtime and VIs were analyzed. The result...