Antioxidant Properties of Whole Grain Cereals

Cereals have a long history of use by humans. Cereals and cereal products are staple foods, and are important source of energy, carbohydrate, protein, fi bre, vitamins (E, B) and minerals (Zn, Mg, Fe) in both developed and developing countries. The health aspects of whole grain cereals have long been known, but the antioxidant profi le of whole grains has only recently been introduced to the antioxidant research community where mostly fruits and vegetables are in focus. In vitro experiments confi rm antioxidant richness of whole grains and their specific fractions, but further in vivo investigations are needed to confi rm the activity. Great variety of whole grain antioxidants suggest that regular consumption of whole grain cereals may have a signifi cant role in slowing down degenerative processes and prevention of chronic diseases.