5 Cereals as a source of nutraceuticals/functional foods.

R. D. WANISKA. Cereal Quality Labr., Dept Soil & Crop Sci., Texas A&M Univ., College Station, TX 77843-2474.

Cereals contain many compounds that have biological activity and health benefits. Locations in the seed, amounts present, methods to concentrate, and how to retain activity during processing into foods will be discussed. Cereal flours are enriched or fortified with vitamins, minerals and folic acid to provide specific health benefits. Soluble (digestible) and insoluble (indigestible) fibers from cereals improve quality of life and have anti-disease benefits. Recent studies involving tannins, phytin, lignan, and other phenolic compounds support several health benefits for humans that outweigh their antinutritive effects. Tocotrienols and tocopherols have antioxidant and anticancer effects. Some cereal proteins are antifungal and contribute to reduced presence of grain molds. Cereal proteins (wheat, corn) can cause allergies while rice is or can be processed to be hypoallergenic. Macronutrients of most cereal-based foods are easily digested while some foods (containing high fiber, retrograded amylose, fonio, sorghum, or millet) are slow to digest and have a low glycemic index. Cereals are a chemical storehouse of pigments, fiber, fats, proteins, starches and etc. that are easy to concentrate and process into foods.