**4. Fortified antioxidant grain-based products**

Cereal extruded products are mainly composed of starches, and or vegetable proteins. The role of these constituents is mainly to impart structure, texture, bulk, mouth feel and other desired characteristics for finished products [77]. Infant cereals are one of the most common weaning foods. However, these foods in their natural form may lack some vital infant nutritional requirements for proper growth. The nutritional quality of raw cereal based infant products is low, hence they have to be processed (fortified) to improve their overall nutritional quality [78].

and anti-inflammatory activities. In many epidemiologic studies, an inverse association

Antioxidant-Rich Natural Grain Products and Human Health

http://dx.doi.org/10.5772/57169

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Future research in antioxidant rich grains may address regional health issues. In Africa, future research on antioxidant- rich foods can also be directed to address nutritional issues. It was suggested that while corn starch provides all the features for production of highly acceptable extruded snack foods its nutritional value is far from satisfying the needs of health conscience consumers [78]. In the US, future prospective studies may address the question of whether whole grain intake is directly related to body weight and obesity and whether the associations are primarily driven by fiber, other dietary component of whole-grain foods, or some other

Epidemiological studies have shown that the consumption of whole grain cereal foods reduces the risk of chronic diseases linked with metabolic syndrome, such as CVD and diabetes. Aggressive and consistent consumer education needs to be put in place by the government or relevant agencies to educate consumers on the health benefits of cereal foods especially in the developing countries where the level of ignorance is high and literacy is low. Furthermore, food scientists and engineers, nutritionists and consumer scientists should look into develop‐ ing more varieties of appealing cereal based products from the already identified cereal grains rich in antioxidants and bioactive components. More clinical trials are required to strengthen the proposed link between the phenolic compounds found in rice and chronic disease prevention. Research is needed to evaluate the effects of both hydrophilic and lipophilic antioxidants on their antioxidant capacity. Clinical trials that ascertain the phytochemicals found in whole grains may be responsible for the health benefit derived from whole grain

The beneficial effects associated with whole grain consumption are in part due to the existence of the unique phytochemicals of whole grains [9]. Based on the epidemiological data, con‐ sumption of whole wheat grain has been recommended to improve insulin sensitivity and to

Department of Food Science and Technology, School of Agriculture, University of Venda,

, Henry Silungwe, Thakhani Takalani, Tonna A. Anyasi, Henry Udeh and

between high cereal intake and low cancer incidence has been observed [83,11].

related aspect of the diet [89].

consumption.

**8. Conclusion**

**Author details**

Afam I.O. Jideani\*

Adewale Omolola

Thohoyandou, South Africa

lower serum insulin concentration [90,91].

\*Address all correspondence to: afam.jideani@univen.ac.za
