Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements.

Cereals are the main source of energy in the human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber and bound polyphenols (biounavailable) in cereals are important active substances that can be metabolized by the gut microorganisms and affect the intestinal environment. There is a close relationship between the gut microbiota structures and various disease phenotypes, although the consistency of this link is affected by many factors, and the specific mechanisms are still unclear. Remodeling unfavorable microbiota is widely recognized as an important way to target the gut and improve diseases. This paper mainly reviews the interaction between the gut microbiota and cereal-derived dietary fiber and polyphenols, and also summarizes the changes to the gut microbiota and possible molecular mechanisms of related glycolipid metabolism. The exploration of single active ingredients in cereals and their synergistic health mechanisms will contribute to a better understanding of the health benefits of whole grains. It will further help promote healthier whole grain foods by cultivating new varieties with more potential and optimizing processing methods.

High-throughput multitarget quantitative assay to profile the whole grain-specific phytochemicals alkylresorcinols, benzoxazinoids and avenanthramides in whole grain and grain-based foods.

Currently, there is a growing interest in using whole grain (WG)-specific phytochemicals to perform WG research, including research on dietary assessment, health mechanisms, and quality control. However, the current approaches used for WG-specific phytochemical analysis cannot simultaneously achieve coverage, specificity, and sensitivity. In the present study, a series of WG-specific phytochemicals (alkylresorcinols (ARs), benzoxazinoids (BXs) and avenanthramides (AVAs)) were identified, and their mass spectrometry (MS) fragmentation mechanism was studied by TOF MS. Based on diagnostic fragmentation ions and retention time prediction models, a LC-MS/MS method was developed. Through this method, 56 ARs, 13 BXs, and 19 AVAs in WGs and grain-based foods were quantified for the first time. This method was validated and yielded excellent specificity, high sensitivity and negligible matrix effects. Finally, we established WG-specific phytochemical fingerprints in a variety of WG and grain-based foods. This method can be used for WG quality control and WG precision nutrition research.

Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains.

Whole grains (WGs) contain a variety of bioactive components and have a proven role in the control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake of WGs in the diet. Extrusion is a versatile and advanced technology that is often used to develop foods with high nutritional and sensory quality. This technology is widely used in the production of WG foods, and the extrusion process can leads to a series of changes in the properties and composition of WGs. In this review, we introduce the composition of WGs and describe how extrusion affects their physicochemical properties, including their chemical composition, expansion properties, pasting properties, hydration properties, texture, color, and microstructure. Extruded WG foods (EWGFs) can significantly inhibit chronic diseases such as diabetes and obesity, as well as reducing oxidation and inflammation due to the changes in the physicochemical properties of WGs during extrusion. Therefore, extrusion is an effective method to improve the functional properties of WG foods.

Preparation and properties of aflatoxins imprinted polymer grafted onto the surface of mesoporous silica SBA-15 functionalized with double bonds.

Mesoporous silica Santa Barbara-15 was functionalized by methacryloxypropyl trimethoxysilane. Taking this as the carrier material, a new mesoporous silica surface imprinted polymer was synthesized by using the C=C bond, functional monomer α-methacrylic acid, and crosslinker ethylene glycol dimethacrylate, which was used to extract aflatoxin from grain efficiently. It is different from the preparation of surface imprinted polymers which is physically wrapping carrier materials with polymer layers. The chemical grafting method makes the coating of the polymer layer more controllable. A new method for selective separation, enrichment, and determination of trace aflatoxin in grain was established by using the polymers as the filter of the solid-phase extraction column and high-performance liquid chromatography. The linear range of the method was 0.5-100 µg/kg, R2  = 0.9990-0.9993. The recovery of aflatoxin G2, G1, B2, and B1 was 98.9-119.7% and the relative standard deviation was 3.07-5.76%. By comparing the self-made column with the immunoaffinity column, it was found that the self-made column had better extraction performance for aflatoxins than the immunoaffinity column. It can be used for the analysis and detection of aflatoxins in cereal.

Chlorogenic acid and ß-glucan from highland barley grain ameliorate ß-cell dysfunction via inhibiting apoptosis and improving cell proliferation.

Recent studies have reported that highland barley as a whole grain diet has anti-hyperglycemic effects, however little information is available about the active compounds that ameliorate pancreatic ß-cell dysfunction and the related mechanisms. In this study, chlorogenic acid (CA) and ß-glucan (BG) were identified as the active compounds that ameliorated ß-cell dysfunction. CA ameliorated ß-cell dysfunction by inhibiting cell apoptosis and improving glucose-stimulated insulin secretion via targeting G protein-coupled receptor 40 (GPR40) and regulating the phospholipase C ß (PLCß) pathway. BG ameliorated ß-cell dysfunction by improving cell proliferation via targeting mammalian target of rapamycin (mTOR) and regulating the protein kinase B (Akt)/glycogen synthase kinase-3ß (GSK-3ß) pathway. Furthermore, CA and BG improved ß-cell sensitivity and pancreatic insulin secretion, and inhibited ß-cell apoptosis in impaired glucose tolerance (IGT) mice. Notably, CA restored homeostasis model assessment (HOMA)-ß values and Ca2+-ATP and K+-ATP levels back to normal levels, and BG at 300 mg per kg BW restored ß-cell insulin contents back to normal levels in IGT mice. Additionally, the combination of CA and BG had an additive effect on ameliorating ß-cell dysfunction. These results help develop whole highland barley grain as a functional food for preventing type 2 diabetes by ameliorating pancreatic ß-cell damage.

Limitations of currently available in vitro oestrogenicity bioassays for effect-based testing of whole foods as the basis for decision making.

The idea that previously unknown hazards can be readily revealed in complex mixtures such as foods is a seductive one, giving rise to the hope that data from effect-based assays of food products collected in market surveys is of suitable quality to be the basis for data-driven decision-making. To study this, we undertook a comparative study of the oestrogenicity of blinded cereal samples, both in a number of external testing laboratories and in our own facility. The results clearly showed little variance in the activities of 9 samples when using a single method, but great differences between the activities from each method. Further exploration of these findings suggest that the oestrogenic activity is likely an inherent part of the natural food matrix which the varying sample preparation methods are able to release and extract to differing degrees. These issues indicate the current poor suitability of these types of datasets to be used as the basis for consumer advice or food decision-making. Data quality must be improved before such testing is used in practice.

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.

Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread, cookie, and pasta). Kinetics results showed that more phenolic acids were released within the first hour of gastric and intestinal digestions compared to the prolonged digestion. Lactobacillus rhamnosus GG, a common probiotic strain, released additional phenolic acids from the digestive residues during fermentation. Simulated digestion released more soluble trans-ferulic acid than chemical extraction in breads (17.69 to 102.71 µg/g), cookie (15.81 to 54.43 µg/g), and pasta (4.88 to 28.39 µg/g). Phenolic acid composition of whole wheat products appeared to be better estimated by digestion methods than the chemical extraction method. The unique insoluble-bound nature and fermentability of wheat phenolic acids may lead to a mechanistic understanding of whole grain consumption for potential colorectal cancer prevention.

Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice.

Chemical profiles, distribution, and antioxidant activity of bound phenolics from brown rice were investigated. Four new dehydrodiferulic acid dimers (DFA) along with eighteen known phenolics were isolated from brown rice bound phenolic extracts and their structures were determined by multiple spectroscopic methods. Among them, ferulic acid and 8-5' DFA were the most abundant monomeric and dimeric bound phenolics in brown rice, rice bran and polished rice. In whole brown rice, polished rice contributed more than 50% of three phenolic monomers and six phenolic dimers, while rice bran contributed more than half of the other thirteen phenolics including eight monomers, four dimers, and one trimer. All the isolated compounds exhibited oxygen radical absorbance capacity. Thomasidioic acid, caffeic acid, methyl caffeate, and 8-5' DC DFA displayed potent peroxyl radical scavenging capacity, and the last three compounds also showed moderate cellular antioxidant activity.

Bioaccessibility of phenolic acids in Canadian hulless barley varieties.

In order to gain understanding of bioaccessibility of phenolic acids in food-grade barley, an investigation was conducted using four cooked whole-grain, hulless, barley varieties. An in vitro digestion model was used to mimic human upper gastrointestinal digestion. Boiling enhanced the extractability of bound phenolic acids while digestion increased the level of free phenolic acids. The high bioaccessibilities observed were likely due to the release of bound phenolic acids during cooking and digestion. The major bioaccessible phenolics were ferulic and p-coumaric acids with bioaccessibility ranging from 131 to 173% and 51-135%, respectively. Peru-35 had significantly greater bioaccessibility of ferulic acid compared to other varieties. A hydroxycinnamic acid amide not reported before in boiled barley, N1, N8- dicaffeoyl spermidine, was identified in free phenolic extracts with relatively high abundance compared to the phenolic acids. It may provide additional anti-inflammatory and antioxidant functions. These cooked whole-grain, hulless barley varieties are sources of bioaccessible phenolic acids.

Triazole Fungicide Residues and Their Inhibitory Effect on Some Trichothecenes Mycotoxin Excretion in Wheat Grains.

Wheat is one of the global strategic crops and ranks third in terms of cereals production. Wheat crops are exposed to many fungal infections during their cultivation stages, some of which have the ability to secrete a number of toxic secondary metabolites that threaten the quality of the grains, consumer health, producer economics, and global trade exchange. Fifty-four random samples were collected from wheat which originated from different countries. The samples included 14 types of soft wheat to study the extent of their contamination with deoxynivalenol (DON) and T-2 toxin by auto-ELISA technology and r-biopharm microtiter plate. All samples were contaminated with DON toxin except one sample, and the values ranged between 40.7 and 1018.8 µg/kg-1. The highest contamination rates were in Lithuanian wheat and the lowest was in Indian wheat. Meanwhile, the highest average level of T-2 toxin contamination was in Lithuanian wheat grains with 377.4 µg/kg-1, and the lowest average was 115.3 µg/kg-1 in Polish wheat. GC-MS/MS and multiple reaction monitoring mode (MRM) were used to detect 15 triazole derivatives in the collected samples, which may be used to combat fungal diseases on wheat during the growing season. Only 9 derivatives were found: simeconazole, penconazole, hexaconazole, cyproconazole, diniconazole, tebuconazole, metconazole, fenbuconazole, and difenoconazole. These derivatives varied according to the origin of the wheat samples as well as their concentration, whereas another 6 derivatives were not detected in any samples. A direct inverse relationship was found between the DON concentration in the samples and the residues of simeconazole, penconazole, diniconazole, tebuconazole, metconazole, fenbuconazole, and difenoconazole, and the T-2 toxin showed the same relationship except for tebuconazole. The safe and rational use of some triazole derivatives may be a new approach and a promising strategy to not only reduce plant diseases and their problems, but also to get rid of some mycotoxins as grain contaminants.

Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of China.

Phenolic acids and phytosterols, the main functional compounds in cereals, could promote wellbeing and reduce the risks of diet-related diseases. This study aimed to demonstrate phenolic acid and phytosterol profiles in rice grains and wheat flours, and estimate their intakes in five geographical regions and among different age groups. Phenolic acids and phytosterols mainly existed in bound form, and the whole rice grain had high amount of 161.39 to 368.74 µg/g and 37.50 to 93.31 mg/ 100 g, respectively. In total, nine phenolic acids and six phytosterols were detected with ferulic and p-coumaric acid, and ß-sitosterol the most abundant. The dietary intakes of phenolic acids and phytosterols were calculated combined with the dietary foods intake data of Chinese people. The intakes of total phenolic acids and phytosterols from rice grains and wheat flours varied across different regions with Beijing the highest among the five regions. At the age of 2 to 70 years, the average intakes of phenolic acids and phytosterols from rice and wheat flours were 7.74 to 17.52 and 58.02 to 135.61 mg/sp/day, respectively. If 3-ounce of polished rice was replaced by black rice grain, the predicted intakes of total phenolic acids and phytosterols from rice grains and wheat flours would increase by at least 196% and 68%, respectively, especially for free phenolic acids and phytosterols. PRACTICAL APPLICATION: This study would help the consumers know how much phenolic acids and phytosterols they would get from 3 ounces of black rice in a reasonable intake of staple food but shift away other kinds of foods. It could also provide inspirations for food industries to explore the functional cereal foods that are rich in phenolic acids and phytosterols for different regions and different age groups.

Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle.

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

Comprehensive profiling of semi-polar phytochemicals in whole wheat grains (Triticum aestivum) using liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry.

INTRODUCTION: Wheat (Triticum aestivum) it is one of the most important staple food crops worldwide and represents an important resource for human nutrition. Besides starch, proteins and micronutrients wheat grains accumulate a highly diverse set of phytochemicals. OBJECTIVES: This work aimed at the development and validation of an analytical workflow for comprehensive profiling of semi-polar phytochemicals in whole wheat grains. METHOD: Reversed-phase ultra-high performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UHPLC/ESI-QTOFMS) was used as analytical platform. For annotation of metabolites accurate mass collision-induced dissociation mass spectra were acquired and interpreted in conjunction with literature data, database queries and analyses of reference compounds. RESULTS: Based on reversed-phase UHPLC/ESI-QTOFMS an analytical workflow for comprehensive profiling of semi-polar phytochemicals in whole wheat grains was developed. For method development the extraction procedure and the chromatographic separation were optimized. Using whole grains of eight wheat cultivars a total of 248 metabolites were annotated and characterized by chromatographic and tandem mass spectral data. Annotated metabolites comprise hydroquinones, hydroxycinnamic acid amides, flavonoids, benzoxazinoids, lignans and other phenolics as well as numerous primary metabolites such as nucleosides, amino acids and derivatives, organic acids, saccharides and B vitamin derivatives. For method validation, recovery rates and matrix effects were determined for ten exogenous model compounds. Repeatability and linearity were assessed for 39 representative endogenous metabolites. In addition, the accuracy of relative quantification was evaluated for six exogenous model compounds. CONCLUSIONS: In conjunction with non-targeted and targeted data analysis strategies the developed analytical workflow was successfully applied to discern differences in the profiles of semi-polar phytochemicals accumulating in whole grains of eight wheat cultivars.

Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley.

Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%-36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%-27.53%) was detected, while free phenolics (8.81%-43.40%), ß-glucan extractability (4.71%-43.66%), antioxidant activity (71.87%-349.77%), and reducing power (3.05%-56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.

Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat.

The physicochemical and functional characteristics of grain, meal and flour of timely sown wheat (TSW) and delayed sown wheat (DSW) were compared to see the effects of heat stress (HS). TSW and DSW of different lines were sown as per the approved timings. DSW experienced higher temperature during flowering and had shorter vegetative and maturation period than TSW. Pasting and dough rheological properties were measured using Rapid Visco-Analyser and Farinograph, respectively, while gliadins and glutenins profiling was done by SDS-PAGE. Delayed sowing decreased grain yield and diameter while increased protein and all categories of gliadins and high molecular weight glutenins. DSW showed higher peak viscosity, breakdown-viscosity and dough stability and lower setback viscosity, damaged starch, arabinoxylans and water absorption than TSW. HS in DSW appeared to lower starch synthesis causing proportionate increase in grain hardness and proteins content leading to changes in milling and rheological characteristics.

Improving wholegrain product quality by selecting lipid-stable wheat varieties.

Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as 'Velocity' and 'Arina', with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.

Differences in Capacity of High-Amylose Resistant Starch, Whole-Grain Flour, and a Combination of Both to Modify Intestinal Responses of Male Sprague Dawley Rats Fed Moderate and High Fat Diets.

Gastrointestinal tract (GIT) responses to a high-amylose resistant starch (RS) product were compared to those observed when RS was combined with whole grain (WG) and to controls with low RS intake in rats fed moderate or high fat diets. Regardless of fat intake, rats fed RS or WG + RS diets had higher cecum weights, higher intestinal quantities of short chain fatty acids, and lower intestinal content pH, and their GIT cells had increased gene expression for gluconeogenesis and barrier function compared to controls. Whereas RS resulted in greater GIT content acetate and propionate and lowest pH, the WG + RS diets yielded higher butyrate. Rats fed the RS diet with MF had higher cecum weights than those fed either the RS diet with HF or the WG + RS diet with either MF or HF. Diets containing combinations of RS and other dietary fibers should be considered for RS-mediated GIT benefits.

Determination of Zearalenone and Trichothecenes, Including Deoxynivalenol and Its Acetylated Derivatives, Nivalenol, T-2 and HT-2 Toxins, in Wheat and Wheat Products by LC-MS/MS: A Collaborative Study.

An analytical method for the simultaneous determination of trichothecenes-namely, nivalenol (NIV), deoxynivalenol (DON) and its acetylated derivatives (3- and 15-acetyl-DON), T-2 and HT-2 toxins-and zearalenone (ZEN) in wheat, wheat flour, and wheat crackers was validated through a collaborative study involving 15 participants from 10 countries. The validation study, performed within the M/520 standardization mandate of the European Commission, was carried out according to the IUPAC (International Union of Pure and Applied Chemistry) International Harmonized Protocol. The method was based on mycotoxin extraction from the homogenized sample material with a mixture of acetonitrile-water followed by purification and concentration on a solid phase extraction column. High-performance liquid chromatography coupled with tandem mass spectrometry was used for mycotoxin detection, using isotopically labelled mycotoxins as internal standards. The tested contamination ranges were from 27.7 to 378 µg/kg for NIV, from 234 to 2420 µg/kg for DON, from 18.5 to 137 µg/kg for 3-acetyl-DON, from 11.4 to 142 µg/kg for 15-acetyl-DON, from 2.1 to 37.6 µg/kg for T-2 toxin, from 6.6 to 134 µg/kg for HT-2 toxin, and from 31.6 to 230 µg/kg for ZEN. Recoveries were in the range 71-97% with the lowest values for NIV, the most polar mycotoxin. The relative standard deviation for repeatability (RSDr) was in the range of 2.2-34%, while the relative standard deviation for reproducibility (RSDR) was between 6.4% and 45%. The HorRat values ranged from 0.4 to 2.0. The results of the collaborative study showed that the candidate method is fit for the purpose of enforcing the legislative limits of the major Fusarium toxins in wheat and wheat-based products.

Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.

BACKGROUND: One of the requirements for proper nutrition and maintenance of good health is to supply the body, through diet, with an appropriately increased quantity of bioactive compounds. With this in mind, modern milling and baking industries keep introducing new types of products. The use of such additives as wholegrain flours and bran in baked products provided the basis for research in this paper. METHODS: The aim of the study was to conduct a qualitative and quantitative evaluation of marketable wheat, barley and oat grain, used as raw materials to produce dehulled kernels, ground grain, wholemeal flour and wheat flour type 550 (all-purpose or plain flour), as well as wheat bran. Additionally, analyses were performed to determine the chemical composition and contents of nutrients, selected bioactive compounds and antioxidant activity. RESULTS: The studied raw materials in commercial cereal differ in their chemical composition. Dehulling of wheat, barley and oat grains significantly contributed to the reduction of minerals, protein and total dietary fiber (TDF) contents, except for the amount of protein in dehulled wheat and oat grains. Oat bran, in contrast to other oat products, was characterized by the highest contents of minerals, protein, TDF, and the smallest amounts of saccharides and total starch. The lowest content of minerals was recorded in wheat flour type 550. Thermal processes affect the concentration of tocochromanols in the grain, with tocotrienols being more resistant to hydrothermal treatment than tocopherols. Grain dehulling also significantly decreased the total amount of tocochromanols in relation to the original grains. CONCLUSIONS: Wheat products differ in the contents of their individual components. They are characterized by high contents of tocochromanols, phenolic compounds and water-extractable arabinoxylans, with the exception of white refined wheat flour, which is mainly a source of saccharides. In the case of barley and oat products, the analysis showed no differences between these product groups. It was also shown that dehulling of barley and oat grain causes statistically significant differences in the contents of nutrients and natural antioxidants.

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health.

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, ß-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.