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Whole Grains
Whole grains are hearty, flavorful and filling. Choose from brown rice, oatmeal, corn, whole-wheat bread, barley, bulgur, kasha, millet, farro and more. The fiber-rich bran, nutrient-packed germ and starchy endosperm
are all natural parts that remain in whole grains. Refined grains lack the
bran and germ, while whole grains provide more nutrition, fiber and
health-promoting phytochemicals.
Whole grains are good sources of fiber and magnesium and
provide some protein. Individual whole grains vary; several
types are also good sources
of manganese, thiamin, nicain, vitamin B-6 and/or selenium.
A variety of healthful compounds in whole grains combine
to make these foods high in potential anti-cancer activity.
- Dietary fiber is present in all whole grains.
- Resistant starch is a type of starch that our body does
- not digest.
- Polyphenols occur in whole grains, including phenolic acids
- and flavonoids.
- Lignans are a polyphenol compound.
- Saponins are compounds being studied for their
- anticancer properties.
- Alkylresorcinols are phenolic lipids found only in
- the outer parts of wheat and rye grains.
- Phytic acid, present in grains and legumes, is being
- studied in the prevention of cancer.
- Protease inhibitors may prevent cancer cells from
- spreading.
- Tocotrienols are compounds similar to
- the tocopherols.
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