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Transcript

Hello I hope you are doing well. And as you know that fruits and vegetables and grains, like whole grains; we call cereals, they are also important as a functional foods. Let’s see how. Cereals and vegetables based functional foods. Phenolics, polyphenolics and antioxidants. And the fruits you know contain the phenolics and polyphenolics. And mainly these phenolics and polyphenolics, they are found in leaves, skins of the fruits and seed part. Actually leaves are a very big source of this polyphenolics as an antioxidant. Then cereals and legumes, the bran portion especially. That’s why we call bran part as nutrition. And the bran course is very enriched in this polyphenolic content. And as compared to the endosperm. Means endosperms as comparatively have less phenols as compared to the bran portion. Then they are very important for the as an antioxidant part, due to their role and efficacy in scavenging free radicals, means they remove the, scavenge the free radicals part that are harmful. They also chelate the pro-oxidant metal ions and acting as a reducing agent.

This phytochemicals. Phytochemicals, they are also present in vegetables and cereals also. And they don’t have only one particular benefit. They have lots of health benefits. The phytochemicals act as a substrate. They act as a cofactor for the enzymatic reactions. They act as inhibitors for certain kind of enzymatic reactions, where required. And they also worked as a absorbents, and eliminate the undesirable constituents in the intestine. And they scavenge the reactive or toxic chemicals that are harmful. They enhance the absorption of the essential nutrients required for the body. And they also plays very important role for the as the growth factor for the beneficial bacteria. That is we can say the probiotics. Then they also act as a substrate in the fermentation for the beneficial bacteria. Substrate means they act as a food; means the beneficial bacteria they can, then use for the energy and other purposes, and mainly for the growth. And selective inhibitors, they remove the deleterious components from the intestine.

Now we will talk about the sources and health benefits of the phytochemicals. From where we derive these phytochemicals and what kind of health benefits they provide. Grains, basically they are a rich source of tocotrienols and tocopherols; specially they suppress the growth of diverse tumors cell lines, and cause the cell death. Then fruits and vegetables they contain carotenoids. And carotenoids we have discussed, you are also aware that these are the potent antioxidants. And protects against the uterine and prostrate cancer, colorectal, lung and digestive tract cancers. And protection to the other antioxidants also. Now citrus fruits they are rich in limonoids. And these limonoids, they inhibit the phase 2 enzymes. And also the phase 2 detoxification of the enzymes in liver and provide protection to the lung tissues. That’s why they are beneficial. Then various plants they contain phytosterols also. They are good source of phytosterols also. Then phytosterols, they are beneficial. And also exhibit the anti-inflammatory, antineoplastic and anti-pyretic immune modulating activity. That decreases the cholesterol level.

Then various plants and whole grains, they contain the phenolic constituents. And these phenolic constituents they act as a antioxidants and reduce or lowers the risk of coronary heart diseases, diabetes, hypertension and others. Similarly the fruits and flowers, they are the rich source of anthocyanidines. And anthocyanidines are good antioxidant properties, have good antioxidant properties and anti-mutagenic properties. Cruciferous vegetables like cabbage, cauliflower, broccoli. They belongs to the cruciferous family and they contain glucosinolates. And they act as a liver detoxification of the enzymes. They inhibit neo-plastic effect of various cancer causing factors. Now vegetables and fruits, they also have fiber. And now you have understand the role of fibers in our diet. They also protect against the colorectal diseases.

Now here you can see that the cereals with their antioxidant activities. Here we have taken the materials like different cereals. They have total phenolic content that is in milligram, ferulic acid equivalent per gram, that is the unit how to measure it. Like antioxidant activities in micro mol (µ mol). Like here you can see that; wheat, varieties of wheat. But this is bran part and this is flour. Wheat flour and wheat bran. Here you can see that bran part is comparatively very high in total phenolics that is 66.91 as compared to wheat flour, that contains 24.1. The difference is too much. If we see the antioxidant activity; wheat bran it shows 55.80, and comparatively wheat flour shows a lower one that is 27.10.

From this we can conclude or we can see that the bran part is rich in which part, that is total phenolics as well as the antioxidant activity. So bran part is important here. This is the comparison in the wheat part. And that is wheat bran and wheat flour. Now come to the barley. Barley is also a cereal. This is the outermost layer and this is the innermost layer. And the comparison is that the total phenolics are 6.26, and in innermost layer the total phenolics are only 0.51, that is very less comparatively. But in case of antioxidant activity also, the outermost layer, it contains the 59.70 and innermost layer it contains 0.45. You can see the difference here. It is a great like difference. Together we can conclude that the outer layer is very rich in total phenolics as well as the antioxidant.

Let’s come to the millet. And kodo is a type of millet. Millets are grown in our country also, like pearl millet, kodo millet, sava. This kodo is one type of millet. And here we have taken whole grain soluble, this part. Then same variety, of millet that is kodo; dehulled grain soluble. And third is kodo with whole grain bound. Three aspects are there. Let’s see, in whole grain soluble the total phenolics are 32.40. That is higher one. Then dehulled one 6.86. Dehulled means we have removed the hull from that part or dehusking or dehulling has been done. We have removed the hull from here, so that we are calling it dehulled. It contains 6.86. And kodo whole grain bound not soluble one. Whole grain it contains 81.60. Over here you can note the difference. The whole part comparatively has the highest one, total phenolics, that is 81.60. Now come towards the antioxidant activity. In case of kodo whole grain soluble. Soluble part is the richest one, in all three in case of antioxidant activity. That is dehulled, it has comparatively 41.00. And kodo whole grain bound, that is total antioxidant activity, 79.30. So we can compare the whole grain soluble here as a highest antioxidant activity. So this is all about the antioxidant activity of the wholegrain.

So in this lecture we have discussed that various sources of the antioxidants derived from the vegetables and the whole grains. And I hope you are enjoying the course.

Thank You.