Division/Committee: [AGFD] Division of Agricultural and Food Chemistry

Cereal-based food products have been the basis of the human diet for centuries, and cereals typically contribute about 50% of dietary fiber intake in western countries. Increased whole grain (WG) consumption is inversely associated with the risk for developing diet-related disorders, including diabetes, cancer, and cardiovascular diseases (CVD). The symposium will focus on the beneficial health effects of whole grains and their bioactive compounds. Responsive research include, but are not limited to: identification and characterization of novel bioactive compounds in whole grains and their products, impact of food processing on the chemical composition and health benefits of whole grains, using novel food technologies to develop functional whole grain products, bioavailability and biotransformation studies of whole grain bioactives, functional studies of whole grain intake and its bioactives, studies on the impact of gut microbiota on the metabolism and health effects of whole grain bioactives

Lin Liu

USDA ARS ERRC

Appearances