Chemical characterization and biological evaluation of phytochemicals released in grain digesta

谷物是全世界消费的主要主食。对人类健康至关重要的是，它们是微量营养素和（非营养性）植物化学物质的重要来源。后者包括酚类化合物和类胡萝卜素与谷物中的微量营养素和膳食纤维成分共存。了解抗氧化和抗炎植物化学成分在不同谷物组织中的组成和分布，包括糊粉，对于选择全谷物和谷物馏分用于饮食和食品开发中的成分至关重要。从生的、全谷物到加工食品的最终转变破坏了籽粒结构，同时在植物化学分子中发生了物理和化学变化。拟议研究的新颖之处在于记录了微量营养素和植物化学物质（MAPs）所经历的物理化学变化，以及由此产生的分子结构在多大程度上对食用全谷物食品及其衍生物所带来的健康益处负责。

Grains comprise the major staple foods consumed worldwide. Of importance to human health is the fact that they serve as vital sources of micronutrients and (non-nutrient) phytochemicals. The latter including phenolic compounds and carotenoids are in coexistence with micronutrients and dietary fibre constituents of the grain. Understanding the composition and distribution of antioxidant and anti-inflammatory phytochemical components in different grain tissues including the aleurone is critically important in the selection of whole grains and grain fractions for use in the diet and as ingredients in food product development. The eventual transformation from raw, whole grains to processed food products disrupts the kernel structure with concomitant physical and chemical changes in the phytochemical molecules. The novelty of the proposed research lies in the documentation of the physicochemical changes that micronutrients and phytochemicals (MAPs) undergo and the extent to which the resultant molecular structures are responsible for the health benefits attributed to the consumption of whole grain food products and their derivatives.