Saturday, June 7, 2014

WHAT'S IN WHOLE GRAINS?

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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.

Related Links:
Full Glossary for Foods That Fight Cancer

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