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Vol. 10, Issue 2 (2021)

Cereals: Functional constituents and its health benefits

Poonam Baniwal, Rahul Mehra, Nishant Kumar, Sugandha Sharma and Shiv Kumar
Cereals are the major source of energy to good health over the world. The major and minor cereals are consumed either processed and semi processed with addition of other food ingredients. The cereals contains nutrients like carbohydrates, proteins, minerals, vitamins, fat and some of cereals having good amount of dietary fibre (soluble and insoluble). Some cereals especially colored rice, colored wheat, colored maize and some millets having the functional bioactive components such as polyphenols, tocopherol, orzyzenol (antioxidants) and vitamins these cereals having functional properties and ultimately fight against diseases and prevent or control the some disease in body i.e. cardiovascular risk, reduces the risk of cancer, type-2 diabetes, hypertension, high blood pressure etc. The cereal is consumed with pulses and fulfils the requirements essentials amino acid and its availability. Functional foods are consumed around the world; each functional food has its significance unique properties like taste, aroma, texture, consistency and flavour. The food may be consumed fermented while some are non-fermented. Fermented cereals are increasing the vitamins B complex and some other nutrients.
Pages: 343-349  |  1764 Views  824 Downloads

The Pharma Innovation Journal
How to cite this article:
Poonam Baniwal, Rahul Mehra, Nishant Kumar, Sugandha Sharma, Shiv Kumar. Cereals: Functional constituents and its health benefits. Pharma Innovation 2021;10(2):343-349. DOI: 10.22271/tpi.2021.v10.i2e.5681
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