Kooperativer Bibliotheksverbund

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Format: 1 online resource (401 pages)

Edition: First edition.

ISBN: 9780443159077

Note: Front Cover -- Pigmented Grains -- Copyright Page -- Contents -- List of contributors -- 1 Diversity of pigmented grains and their current scenario -- Chapter outline -- 1.1 Introduction -- 1.2 Significance of pigmented cereals for human health -- 1.2.1 Maize -- 1.2.2 Rice -- 1.2.3 Wheat -- 1.2.4 Barley -- 1.3 Significance of pigmented minor cereals for human health -- 1.4 Significance of pigmented pseudocereals for human health -- 1.5 Current scenario of pigmented grains -- 1.5.1 Production challenges -- 1.5.2 Consumers attitude -- 1.5.3 Crop diversity preservation and improvement -- 1.6 Conclusion -- References -- 2 Breeding approaches and techniques for producing pigmented grains -- Chapter outline -- 2.1 Introduction -- 2.2 Biochemical characteristics of pigmented grains -- 2.2.1 Carotenoids -- 2.2.2 Phytosterols -- 2.2.3 Phenols -- 2.2.4 Flavonoids -- 2.2.5 Anthocyanins -- 2.2.6 β-Glucans -- 2.2.7 Lignans -- 2.3 Methods for the development of pigmented grains -- 2.3.1 Conventional plant breeding -- 2.3.1.1 Hybrid breeding -- 2.3.1.2 Mutation breeding -- 2.3.1.3 Nature and type of mutation breeding -- 2.3.1.3.1 Gene mutations -- 2.3.1.3.2 Chromosome aberrations -- 2.3.2 Molecular breeding -- 2.3.2.1 A method for efficient plant breeding: marker-assisted selection -- 2.3.2.2 Marker-assisted breeding -- 2.3.2.3 Marker-assisted backcrossing -- 2.3.3 Genetic engineering -- 2.3.3.1 Agrobacterium-mediated transformation -- 2.3.3.2 Biolistic/gene-gun method -- 2.3.4 Genome editing -- 2.3.4.1 Zinc-finger nucleases -- 2.3.4.2 Transcription activator-like effector nucleases -- 2.3.4.3 Clustered regularly interspaced short palindromic repeats -- 2.3.5 RNA interference -- 2.4 Quantitative trait loci -- 2.4.1 Flavonoid grain pigmentation in durum wheat (Triticum turgidum L. var durum): genetic mapping -- 2.4.2 Pigmented rice. , 2.5 Genome-wide association study -- 2.6 Augmenting healthy food product delivery by incorporating novel traits through breeding -- 2.7 Conclusion -- References -- 3 Pigmented wheat: functionality beyond basic nutrition -- Chapter outline -- 3.1 Introduction -- 3.2 Types and breeding -- 3.3 Bioactive constituents -- 3.3.1 Flavonoids -- 3.3.2 Phenolic acids -- 3.3.3 Carotenoids -- 3.3.4 Tocols -- 3.3.5 Alkylresorcinols -- 3.4 Disease-preventive effects -- 3.4.1 Antioxidative effects -- 3.4.2 Antidiabetic properties and obesity prevention -- 3.4.3 Antidyslipidemic and cardioprotective effects -- 3.4.4 Neuroprotective effects -- 3.4.5 Anticancer properties -- 3.5 Conclusion -- References -- 4 Nutritional quality, phytochemistry and health benefits of pigmented rice -- 4.1 Introduction -- 4.2 Nutritional composition of pigmented rice/paddy -- 4.2.1 Macronutrients -- 4.2.1.1 Carbohydrates -- 4.2.1.2 Proteins -- 4.2.1.3 Fats and oils -- 4.2.2 Micronutrients -- 4.2.2.1 Vitamins -- 4.2.2.2 Minerals -- 4.2.3 Fiber content -- 4.3 Phytochemical profile of pigmented rice/paddy -- 4.3.1 Anthocyanins and phenolic compounds -- 4.3.2 Other flavonoids -- 4.4 Factors affecting nutritional quality and phytochemistry -- 4.4.1 Genetic factors -- 4.4.2 Environmental factors -- 4.4.3 Agricultural practices -- 4.4.4 Postharvest handling and processing -- 4.5 Effect of processing and comparison with other rice varieties -- 4.6 Health benefits of pigmented rice/paddy -- 4.6.1 Antioxidant properties -- 4.6.2 Antiinflammatory effects -- 4.6.3 Cardiovascular health benefits -- 4.6.4 Antidiabetic potential -- 4.6.5 Anticancer properties -- 4.6.6 Other health benefits -- 4.7 Bioavailability and absorption of bioactive compounds -- 4.7.1 Factors influencing bioavailability -- 4.7.2 Interactions with other dietary components -- 4.7.3 Methods to enhance bioavailability. , 4.8 Conclusion -- References -- 5 Phytochemicals in pigmented maize and their promising health benefits -- 5.1 Introduction -- 5.1.1 Overview of pigmented maize -- 5.2 Structure and composition of phytochemicals in pigmented maize -- 5.3 Health benefits of phytochemicals in pigmented maize -- 5.3.1 Antioxidant properties -- 5.3.2 Anticancer activity -- 5.3.3 Antidiabetic activity -- 5.3.4 Antiinflammatory activity -- 5.3.5 Protection of heart health -- 5.3.6 Neuroprotection -- 5.4 Conclusion and future perspectives -- References -- 6 Potential benefits of pigmented barley in human health -- 6.1 Introduction -- 6.2 Biochemical composition of pigmented barley -- 6.2.1 Macronutrients -- 6.2.2 Micronutrients -- 6.3 Health benefits related to fibers -- 6.4 Health benefits related to polyphenols -- 6.5 Conclusion -- References -- 7 Nutritional characteristics and phenolic compounds in pigmented oats and rye -- 7.1 Introduction -- 7.2 Nutritional characteristics -- 7.3 Phenolic composition and their health benefits -- 7.3.1 Oat -- 7.3.2 Rye -- 7.4 Realm of applications -- 7.4.1 Functional foods -- 7.4.2 Bakery industry -- 7.4.3 Animal feed -- 7.4.4 Brewery industry -- 7.4.5 Nutraceuticals and supplements -- 7.5 Future aspects -- 7.6 Conclusions -- References -- 8 Phyto-nutritional components and health-promoting aspects of pigmented sorghum -- Chapter outline -- 8.1 Introduction -- 8.2 Sorghum kernel structure -- 8.3 Phyto-nutritional components in pigmented sorghum -- 8.3.1 Nutritional profile -- 8.3.1.1 Carbohydrates -- 8.3.1.2 Fibers -- 8.3.1.3 Protein -- 8.3.1.4 Vitamins -- 8.3.2 Bioactive compounds -- 8.3.2.1 Polyphenols -- 8.3.2.1.1 Phenolic acids -- 8.3.2.1.2 Tannins -- 8.3.2.1.3 Flavonoids -- Flavones -- Flavanones -- 8.3.2.1.4 3-Deoxyanthocyanidins (3-DXA) -- 8.3.2.2 Carotenoids -- 8.3.2.3 Amines -- 8.3.2.4 Policosanols and phytosterols. , 8.4 Health-promoting aspects of pigmented sorghum -- 8.4.1 Antioxidant activity -- 8.4.2 Antiproliferative activity -- 8.4.3 Antiinflammatory effect -- 8.4.4 Antidiabetic -- 8.4.5 Cardiovascular disease prevention -- 8.4.6 Inhibitory effects in other diseases -- 8.5 Conclusion -- References -- 9 Nutraceutical compounds and potential human health benefits of pigmented millets -- Chapter outline -- 9.1 Introduction -- 9.2 The current status of pigmented millets -- 9.3 Structure and nutritional composition of pigmented millet -- 9.4 Nutraceutical compounds in pigmented millets -- 9.4.1 Phenolic compounds -- 9.4.2 Flavonoids -- 9.4.3 Phenolic acids -- 9.4.4 Anthocyanins -- 9.4.5 Carotenoids -- 9.4.6 Phytic acid -- 9.4.7 Tannins -- 9.4.8 Antioxidants -- 9.4.9 Mechanism of action -- 9.5 Potential human health benefits of pigmented millets -- 9.5.1 Reduced risks of chronic diseases -- 9.5.2 Improved bone and digestive health -- 9.5.3 Better blood sugar control -- 9.5.4 Bioactivity -- 9.5.5 Cancer -- 9.5.6 Detoxification -- 9.6 Products from pigmented millets -- 9.7 Future prospects of pigmented millet -- 9.8 Conclusion -- References -- 10 Antioxidant components and health benefits of pigmented pseudocereals -- Chapter outline -- 10.1 Introduction -- 10.2 Antioxidant compounds: from color to antioxidant activity -- 10.2.1 Chemistry and classification -- 10.2.2 Phenolic compounds: flavonoids and nonflavonoid antioxidants -- 10.2.3 Carotenoids -- 10.2.4 Betalains -- 10.2.5 Tocopherols -- 10.3 Pigmented amaranth and antioxidant components -- 10.3.1 Phenolic compounds -- 10.3.2 Carotenoids -- 10.3.3 Tocopherols -- 10.3.4 Betalains -- 10.4 Pigmented buckwheat and antioxidant components -- 10.4.1 Phenolic compounds -- 10.4.2 Carotenoids -- 10.5 Pigmented quinoa and antioxidant components -- 10.5.1 Phenolic compounds -- 10.5.2 Carotenoids -- 10.5.3 Tocopherols. , 10.5.4 Betalains -- 10.6 Health benefits of antioxidant components in pigmented pseudocereals -- 10.6.1 Amaranth -- 10.6.2 Buckwheat -- 10.6.3 Quinoa -- 10.7 Conclusions -- References -- 11 Processing of pigmented grains and its effect on their functionality -- Chapter outline -- 11.1 Introduction -- 11.2 Overview of pigmented grains -- 11.2.1 Definition -- 11.2.2 Nutritional value and health benefits -- 11.3 Cereal grains -- 11.3.1 Rice -- 11.3.2 Wheat -- 11.3.3 Barley -- 11.3.4 Maize -- 11.4 Influence of processing on functional properties -- 11.5 Processing techniques and preservation methods for pigmented grains -- 11.5.1 Drying and dehydration -- 11.5.2 Milling and grinding -- 11.5.3 Fermentation and sprouting -- 11.5.4 Cooking -- 11.5.5 Baking -- 11.5.6 Roasting -- 11.5.7 Extrusion process -- 11.6 Effects of processing on nutritional content -- 11.6.1 Impact on macronutrients -- 11.6.2 Impact on micronutrients -- 11.6.3 Antioxidant capacity -- 11.7 Conclusion -- References -- 12 Pigmented grains and their by-products in innovative cereal-based products -- Chapter outline -- 12.1 Introduction -- 12.2 Bread -- 12.3 Bakery products -- 12.4 Pasta -- 12.5 Noodles -- 12.6 Snacks -- 12.7 Conclusion -- References -- 13 Conventional and emerging methods for pigment extraction -- Chapter outline -- 13.1 Introduction -- 13.1.1 Pigmented grains -- 13.1.1.1 Wheat -- 13.1.1.2 Bioactive compounds of pigmented and nonpigmented wheat grains -- 13.1.1.3 Tocols -- 13.1.2 Rice -- 13.1.2.1 Phytochemical diversity of pigmented rice and other bioactive molecules -- 13.1.3 Corn -- 13.1.3.1 Anthocyanin in pigmented corn kernels -- 13.2 Phenolic acids in pigmented corn -- 13.3 Pigment extraction method -- 13.4 Conventional extraction -- 13.5 Microwave-assisted extraction -- 13.6 Ultrasound-assisted extraction -- 13.7 Pressurized liquid extraction. , 13.8 Dispersive liquid-liquid microextraction.

Additional Edition: ISBN 9780443159060

Language: English