Wheat and Rice in Disease Prevention and Health, 1st Edition

  • Published By:
  • ISBN-10: 0124046045
  • ISBN-13: 9780124046047
  • DDC: 633.11
  • Grade Level Range: College Freshman - College Senior
  • 576 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: Wheat and Health.
2: Wheat Components in Disease Prevention: Overview.
3: Whole Wheat Pasta and Health.
4: Whole Grain and Phytate-Degrading Human Bifidobacteria.
5: Wheat in Commercial Animal Production.
6: Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry.
7: Whole Wheat in Commercial Poultry Production.
8: Wheat in Diabetes and Heart Disease Prevention.
9: Wheat Fiber in Postprandial Metabolic Profile and Health.
10: Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour.
11: Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat.
12: Wheat in Cancer Prevention.
13: Colorectal Cancer Prevention by Wheat Consumption:A Three-Valued Logic – True, False, or Otherwise?.
14: Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer.
15: Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention.
16: Gluten and Disease.
17: Immunologic Reactions to Wheat.
18: Celiac Disease and Its Therapy: Current Approaches and New Advances.
19: Gluten Metabolism in Humans.
20: Adverse Reactions to Gluten.
21: Wheat Fiber.
22: Antioxidant Properties of Wheat Bran against Oxidative Stress.
23: Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health.
24: Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta.
25: Dietary Fiber and Wheat Bran in Childhood Constipation and Health.
26: Wheat Bran and Cadmium in Human Health.
27: Wheat Toxicity.
28: Wheat Contaminants (Pesticides) and their Dissipation during Processing.
29: Rice and Other Whole Grains in Health.
30: Overview of Rice and Health.
31: A1: Nutrients and Rice Consumption.
32: Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition.
33: Rice Bran: A Food Ingredient with Global Public Health Opportunities.
34: Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations.
35: Rice Intake, Weight Change and Metabolic Syndrome.
36: A2: Rice in Diabetes Prevention and Treatment.
37: Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome.
38: Rice and Type 2 Diabetes.
39: Rice and the Glycemic Index.
40: A3: Rice Toxicity and Toxic Contaminants.
41: Arsenic in Rice: Sources and Human Health Risk.
42: Arsenic in Rice-Based Infant Foods.
43: Inorganic Arsenic in Rice and Rice Bran: Health Implications.
44: A4: Rice Fiber.
45: Apoptosis and Arabinoxylan Rice Bran.
46: γ-Oryzanol: An Attractive Bioactive Component from Rice Bran.
47: Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures.
48: Rice Bran Antioxidants in Health and Wellness.
49: Organic Rice Bran Oils in Health.
50: Fermented Rice Bran Attenuates Oxidative Stress.
51: Rice Bran Oil’s Role in Health and Cooking.
52: Novel Approaches to Bran and Whole Grains.
53: Amino Acid Production from Rice Straw Hydrolyzates.
54: Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease.
55: Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-Products.
56: Chickpea (Cicer Arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content.
Color Plates.