Phenolic acid content and fibre in Nigerian wholegrains:
their metabolism, bioavailability and potential cardiovascular benefits
Staff: Giulia Corona, Adele Costabile, Yolanda Calle, Volker Behrends (PhD students – Oghenerukevwe, Anne Obayiuwana)
Wholegrain are a good source of a range of macronutrients and micronutrients which can significantly contribute to their beneficial health properties. Several components have been suggested to contribute to the cardiovascular health benefits associated with wholegrain consumption, and the impact of wholegrain intake on human cardiovascular health is highly likely to be made up of the combined effects of both fibre and phenolic acids found within the wholegrain. The fibre component of wholegrains has been widely studied, thus phenolic acids (PAs) can significantly contribute to wholegrains health benefits, but so far, we have insufficient and incomplete knowledge about their role. Recent studies have assessed the specific PAs profile of some widely consumed grains, such Wheat, however the specific PAs content of grains widely consumed in Nigeria is now yet studied. In addition, the bioactivity of ingested PAs will depend on their bioaccessibility and bioavailability, which in turn can be significantly affected by cooking and digestion processes. This is an interdisciplinary project that aims to evaluate the impact of selected grains on health, metabolism, gut health, and vascular function.
This work was funded by The Schlumberger Foundation, through the Faculty for the Future program.