11. Active Components of Whole Grain Foods

  1. Len Marquart,
  2. David R. Jacobs Jr.,
  3. Graeme H. McIntosh,
  4. Kaisa Poutanen and
  5. Marla Reicks
  1. Susan Cho and
  2. Carol J. Pratt

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277607.ch11

Whole Grains and Health

Whole Grains and Health

How to Cite

Cho, S. and Pratt, C. J. (2007) Active Components of Whole Grain Foods, in Whole Grains and Health (eds L. Marquart, D. R. Jacobs, G. H. McIntosh, K. Poutanen and M. Reicks), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277607.ch11

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 19 JAN 2007

ISBN Information

Print ISBN: 9780813807775

Online ISBN: 9780470277607

SEARCH

Keywords:

  • U.S. department of agriculture;
  • minerals;
  • mortality risk;
  • insulin sensitivity;
  • consumers

Summary

This chapter contains section titled:

  • Introduction

  • Definition of Whole Grain Foods

  • Nutrient Composition of Brans, Whole Grains, and Debranned Grains

  • Active Components of Whole Grain Foods in Weight Gain Reduction

  • Active Components of Whole Grain Foods in Heart Disease Risk Reduction

  • Active Components of Whole Grain Foods in Risk Reduction of Diabetes and Metabolic Syndrome

  • Conclusions