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Food Chem. 2016 Mar 1;194:495-502. doi: 10.1016/j.foodchem.2015.08.023. Epub 2015 Aug 8.

Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: a randomised crossover pilot study.

Author information

1
College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia.
2
Sanitarium Development and Innovation, Cooranbong, NSW 2265, Australia.
3
College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia. Electronic address: lily.stojanovska@vu.edu.au.

Abstract

Metabolic dysfunction in obesity may be attenuated by whole-grain intake, which has been attributed to synergistic actions of bioactive compounds. Germination/malting may increase grain bioactives, including polyphenols, however biological effects compared with non-germinated grains are unclear. Polyphenols and biological effects were compared between malted-wheat (MLT) and whole-grain wheat (CON) breakfast cereals. Polyphenol content and antioxidant activity were significantly higher (P<0.01 and P<0.05, respectively) in MLT. Corresponding obesity-related biomarkers were measured in 10 overweight/obese adults in a 2×4-week double-blind, randomised, crossover trial. Following both interventions, diastolic blood pressure reduced significantly with time (P<0.05) and low-density lipoprotein increased slightly (P<0.05) over time. A significant time*cereal effect (P<0.05) was found for insulin resistance, decreasing following CON and increasing with MLT. No other significant metabolic or inflammatory differences were found. Whilst MLT contained significantly increased polyphenols, cumulative effects in attenuating obesity-related metabolic dysfunction may require increased consumption.

KEYWORDS:

Antioxidant; Germinated; Inflammation; Malted; Obesity; Polyphenols; Wheat

PMID:
26471584
DOI:
10.1016/j.foodchem.2015.08.023
[Indexed for MEDLINE]

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