Food and Energy Security has now published its first review article,‘Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases’ by Peter R. Shewry and Jane L. Ward. There is clear evidence that the consumption of either wholegrain cereals or components present in these (notably dietary fibre) have beneficial effects in reducing the risk of the metabolic syndrome and associated diseases. The article therefore reviews the major groups of bioactive components present in the wheat grain and discusses strategies for manipulating their amounts and compositions to increase the health benefits of both wholegrain and white flour products.
Food and Energy Security is a new international open access journal publishing original research on agricultural crop and forest productivity to improve food and energy security. To submit your paper please visit our online submission site.
Re-posted from the Wiley Open Access Blog.