PDF(Pubmed)
Abstract：
Cereals are the basis of much of the world\'s daily diet. Recently, there has been considerable interest in the beneficial properties of wholegrains due to their content of phytochemicals, particularly polyphenols. Despite this, the existing data on polyphenolic composition of cereal-based foods reported in the most comprehensive databases are still not updated. Many cereal-based foods and phenolic compounds are missing, including pigmented ones. Observational epidemiological studies reporting the intake of polyphenols from cereals are limited and inconsistent, although experimental studies suggest a protective role for dietary polyphenols against cardiovascular disease, diabetes, and cancer. Estimating polyphenol intake is complex because of the large number of compounds present in foods and the many factors that affect their levels, such as plant variety, harvest season, food processing and cooking, making it difficult matching consumption data with data on food composition. Further, it should be taken into account that food composition tables and consumed foods are categorized in different ways. The present work provides an overview of the available data on polyphenols content reported in several existing databases, in terms of presence, missing and no data, and discusses the strengths and weaknesses of methods for assessing cereal polyphenol consumption. Furthermore, this review suggests a greater need for the inclusion of most up-to-date cereal food composition data and for the harmonization of standardized procedures in collecting cereal-based food data and adequate assessment tools for dietary intake.
摘要：
谷物是世界上许多日常饮食的基础。最近,由于其植物化学物质的含量，人们对全谷物的有益特性产生了相当大的兴趣，特别是多酚。尽管如此,最全面的数据库中报告的谷物类食品中多酚成分的现有数据仍未更新.许多谷类食品和酚类化合物缺失,包括有色素的.报告谷物多酚摄入量的观察性流行病学研究有限且不一致，尽管实验研究表明膳食多酚对心血管疾病具有保护作用，糖尿病,和癌症。由于食物中存在大量化合物,影响其含量的因素很多,因此估算多酚的摄入量是复杂的,如植物品种，收获季节,食品加工和烹饪，使得消费数据与食品成分数据难以匹配。Further,应该考虑到食物成分表和食用食物以不同的方式分类。本工作概述了几个现有数据库中报告的多酚含量的可用数据，就存在而言，缺少和没有数据，并讨论了评估谷物多酚消费量的方法的优缺点。此外，这篇综述表明,我们更需要纳入最新的谷类食物成分数据,并统一收集谷类食物数据的标准化程序和适当的膳食摄入评估工具.
