Literature review on cereal grains

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Context: Cereal fiber modulates the gut microbiome and benefits metabolic health. The potential link between these effects is of interest. Objective: The aim for this systematic review was to assess evidence surrounding the influence of cereal fiber intake on microbiome composition, microbiome diversity, short-chain fatty acid production, and risk factors for metabolic syndrome. Evidence relating to study design, dietary data collection, and outcomes was qualitatively synthesized on the basis of fiber type. Data analysis: Forty-six primary publications and 2 secondary analyses were included. Cereal fiber modulated the microbiome in most studies; however, taxonomic changes indicated high heterogeneity.

Cereal Grains for the Food and Beverage Industries

Biomarkers of cereal food intake | Genes & Nutrition | Full Text

Metrics details. Cereal foods are major contributors to the daily energy, protein, and dietary fiber intake all over the world. The role of cereals in human health is dependent on whether they are consumed as refined or whole grain and on cereal species. To unravel the underlying mechanisms of health effects attributed to specific cereal foods and to provide more precise dietary advice, there is a need for improved dietary assessment of whole-grain intake.

Essay: Cereal – Review of Literature

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Instrumental analyses have found over volatile compounds present in rice. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of oxidation products, singly or collectively, that need to be present for rice to have stale or rancid flavor have not been established. Only one compound, 2- acetyl-l-pyrroline 2-AP; popcorn aroma has been confirmed to contribute a characteristic aroma. Furthermore, 2-AP is the only volatile compound in which the relationship between its concentration in rice and sensory intensity has been established.
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