**7. Future research on natural antioxidant-rich grains**

Many investigations continue to establish the protective cancer-preventive and healthful compounds incerealgrains [81-83,12].In[84],itwas reportedthatmanyepidemiological studies suggested that consumption of whole grain cereal is highly correlated to reduced incidences of chronic diseases. Experimental and epidemiological studies have shown that consumption of grains, lowerthe incidence of aging diseases, as well as other non-communicable diseases such as colorectal cancer, hypertension, stroke and heart diseases [85-87]. There is strong epidemio‐ logical evidence that whole-grain cereals protect the body against age-related diseases such as diabetes, CVDs and some cancers. This may be due to the fibre and micronutrients in the outer layer and germ fractions of the grain acting together to combat oxidative stress, inflamma‐ tion, hyperglycaemia and carcinogenesis. It has been shown that the whole wheat flours of different wheat varieties contain significant amounts of phenolic antioxidants and dietary fibres). Cereal bran fibres, good for colon health, show good potential for high incorporation into extruded foods [88]. Sorghum phytochemicals have been shown to have potential impact on human [19]. There is now evidence that the consumption of whole grains and whole-grain products is implicated in the prevention of cancer and other chronic diseases [83]. Studies have shown that plant food material with polyphenolic constituents have more potent antioxidant and anti-inflammatory activities. In many epidemiologic studies, an inverse association between high cereal intake and low cancer incidence has been observed [83,11].

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 related aspect of the diet [89].

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 consumption.
