Strategies to improve wheat for human health.
Journal
Nature food
ISSN: 2662-1355
Titre abrégé: Nat Food
Pays: England
ID NLM: 101761102
Informations de publication
Date de publication:
Aug 2020
Aug 2020
Historique:
received:
06
12
2019
accepted:
17
07
2020
medline:
1
8
2020
pubmed:
1
8
2020
entrez:
2
5
2023
Statut:
ppublish
Résumé
Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may contribute to the increasing global prevalence of chronic diseases, particularly type 2 diabetes and obesity. Here, we review how the amount, composition and interactions of starch and cell wall polysaccharides, the major carbohydrate components in refined wheat products, impact human health. We discuss strategies and challenges to manipulate these components for improved diet and health using newly developed wheat genomics tools and resources. Commercial foods developed from these novel approaches must be produced without adverse effects on cost, consumer acceptability and processing properties.
Identifiants
pubmed: 37128081
doi: 10.1038/s43016-020-0134-6
pii: 10.1038/s43016-020-0134-6
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
475-480Subventions
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : BB/R012512/1
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : BBS/E/J/000PR9799
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : BB/R012512/1
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : (BB/P016855/1)
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : (BB/P016855/1)
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : (BB/P016855/1)
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : BB/P016855/1
Organisme : RCUK | Biotechnology and Biological Sciences Research Council (BBSRC)
ID : BB/P016855/1
Informations de copyright
© 2020. Springer Nature Limited.
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