Nutraceutical potential of rice and wheat antioxidants and their impacts on health

Abstract

Bishwajit Ghose, Marce-Amara Kpoghomou, Hasanbek Shamsitdinov,Arun Kumar Mondal, Sudeb Sarker

Antioxidants are substances involved in the prevention of cellular damage caused by free radicals which set the common pathway for cancer, aging, and a variety of chronic and inflammatory diseases. They play many important roles such as free radical scavenger, reducing agent and antioxidant defense enzyme system activator. Rice and wheat are two very commonly consumed cereal grain that contain several antioxidative compounds and are shown to be beneficial for a wide range of medical conditions. The objectives of this article are twofold. Firstly, we described the various antioxidant compounds present in rice and wheat and provided evidences on their beneficial effects on health such as reduction of oxidative stress, prevention of cancer, diabetes and cardiovascular diseases. Then the final part critically discusses the various aspects of the use of rice and wheat as nutraceutical and functional food. In this paper, we extensively studied the antioxidant chemistry of the cereal grains, factors affecting their content, bioavailability, their various health aspects and rationale for commercial production. In conclusion we proposed that rice and wheat bran contain several phenolic compounds function as antioxidants which can be used as cheap sources of nutraceutical and functional food applications.