Wheat bran: its composition and benefits to health, a European perspective

被引：320
作者：
Stevenson, Leo [2 ]
Phillips, Frankie [2 ]
O'Sullivan, Kathryn [1 ]
Walton, Jenny [1 ]
机构：
[1] Kellogg Co GB Ltd, Dept Nutr & Sci Affairs, Manchester M16 OPU, Lancs, England
[2] Liverpool John Moores Univ, Fac Educ, Food & Nutr Res Grp, Community & Leisure, Liverpool L3 5UX, Merseyside, England
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2012年 / 63卷 / 08期
关键词：
dietary fibre; wheat bran; wheat germ; phytic acid; cancer; CVD; dietary antioxidants; gastrointestinal health; health claims; CHAIN FATTY-ACIDS; IRRITABLE-BOWEL-SYNDROME; DIETARY FIBER; WHOLE-GRAIN; PHYTIC ACID; IRON-ABSORPTION; ANTIOXIDANT PROPERTIES; PRIMARY-CARE; CALCIUM-ABSORPTION; CELL-PROLIFERATION;
D O I：
10.3109/09637486.2012.687366
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Wheat bran is a concentrated source of insoluble fibre. Fibre intakes are generally lower than recommendations. This paper reviews the physiological effects of wheat bran and the health benefits it may provide in terms of the prevention of diseases such as colon and breast cancers, cardiovascular disease, obesity and gastrointestinal diseases. In recognition of the weight of evidence, the European Food Safety Authority has recently approved two health claims for wheat bran and gastrointestinal health.
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页码：1001 / 1013
页数：13
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