Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and h
Table of Contents
Preface
Chapter 1: The structure of cereal grains and their products
Chapter 2: Definition of wholegrain and determination of content in cereal products
Chapter 3: Whole grain fractions and their utilisation in foods
Chapter 4: Whole Grain Carbohydrates
Chapter 5: Whole grain content of cereal products
Chapter 6: Factors associated with intake and consumption of whole grain
Chapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and rye
Chapter 8: Body composition and weight management
Chapter 9: Whole Grains and type 2 diabetes
Chapter 10: Whole grains and cardiovascular disease
Chapter 11: Whole grains and cancer risk
Chapter 12: Whole grains and mortality
Chapter 13: Whole Grains and Appetite
Chapter 14: Modulating glycaemia with cereal products
Chapter 15: Whole grain, cereal fiber, and the gut function
Chapter 16: Bioactive compounds in whole grains and their implications for health
Chapter 17: Potential negative effects of whole grain consumption
Chapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foods
Chapter 19: Application of metabolomics for the assessment of health effects of whole grain foods
Chapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grains
Chapter 21: Wholegrain from an industry perspective
Chapter 22: Global Regulation and Labelling, Claims, and Communication with Consumers
SUMMARY
