Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health

Isolation of saturated alkylresorcinols from rye grains by countercurrent chromatography

(2021) Tim Hammerschick et al.   JOURNAL OF SEPARATION SCIENCE

The genetics underlying metabolic signatures in a brown rice diversity panel and their vital role in human nutrition

(2021) Yariv Brotman et al.   PLANT JOURNAL

A comparative evaluation of in vitro antihyperglycemic potential of Bamboo seed rice (Bambusa arundinacea) and Garudan samba (Oryza sativa): An integrated metabolomics, enzymatic and molecular docking approach

(2021) Ashrita C. Haldipur et al.   JOURNAL OF CEREAL SCIENCE

Large-Scale Non-Targeted Metabolomics Reveals Antioxidant, Nutraceutical and Therapeutic Potentials of Sorghum

(2021) Ajay Prasanth Ramalingam et al.   Antioxidants

Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice (Oryza sativa L.) Cultivars

(2021) Tae Jin Kim et al.   Metabolites

The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review

(2021) Rhowell Jr. N. Tiozon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bioaccessibility of phenolic acids in Canadian hulless barley varieties

(2021) Pamela C. Drawbridge et al.   FOOD CHEMISTRY

Rye: A wonder crop with industrially important macromolecules and health benefits

(2021) Pinderpal Kaur et al.   FOOD RESEARCH INTERNATIONAL

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

(2021) Deepak Kasote et al.   Frontiers in Plant Science

Integrated Metagenomics and Metabolomics to Reveal the Effects of Policosanol on Modulating the Gut Microbiota and Lipid Metabolism in Hyperlipidemic C57BL/6 Mice

(2021) Zhenya Zhai et al.   Frontiers in Endocrinology

Metabolite Diversity and Metabolic Genome-Wide Marker Association Studies (Mgwas) for Health Benefiting Nutritional Traits in Pearl Millet Grains

(2021) Chandra Bhan Yadav et al.   Cells

Primary and Phenolic Metabolites Analyses, In Vitro Health-Relevant Bioactivity and Physical Characteristics of Purple Corn (Zea mays L.) Grown at Two Andean Geographical Locations

(2021) Lena Gálvez Ranilla et al.   Metabolites

Metabolite‐based genome‐wide association study enables dissection of the flavonoid decoration pathway of wheat kernels

(2020) Jie Chen et al.   PLANT BIOTECHNOLOGY JOURNAL

Gut microbiota metabolism of functional carbohydrates and phenolic compounds from soaked and germinated purple rice

(2020) Iyiola Oluwakemi Owolabi et al.   Journal of Functional Foods

Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods

(2020) Yit Tao Loo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility

(2020) Lilia L. Méndez-Lagunas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gut metagenomic and short chain fatty acids signature in hypertension: a cross-sectional study

(2020) Lorena Calderón-Pérez et al.   Scientific Reports

Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties

(2020) Shreeya Ravisankar et al.   FOOD CHEMISTRY

Identification of the gene network modules highly associated with the synthesis of phenolics compounds in barley by transcriptome and metabolome analysis

(2020) Zhigang Han et al.   FOOD CHEMISTRY

Global burden of 369 diseases and injuries in 204 countries and territories, 1990–2019: a systematic analysis for the Global Burden of Disease Study 2019

(2020) Theo Vos et al.   LANCET

Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe

(2020) Zahra Mohammed Hassan et al.   Food Science & Nutrition

The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color

(2020) Xiangzhen Ge et al.   FOOD CHEMISTRY

Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (Triticum aestivum L.)

(2020) Xin Wang et al.   FOOD RESEARCH INTERNATIONAL

Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran

(2020) Maryam Iftikhar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Concentrations of Phenolic Acids, Flavonoids and Carotenoids and the Antioxidant Activity of the Grain, Flour and Bran of Triticum polonicum as Compared with Three Cultivated Wheat Species

(2020) Elżbieta Suchowilska et al.   Agriculture-Basel

UHPLC-ESI-QTOF-MS/MS characterization, antioxidant and antidiabetic properties of sorghum grains

(2020) Fred Kwame Ofosu et al.   FOOD CHEMISTRY

Comparison of the contents of phenolic compounds including flavonoids and antioxidant activity of rice (Oryza sativa) and Chinese wild rice (Zizania latifolia)

(2020) Xiuting Yu et al.   FOOD CHEMISTRY

Impact of Grain Sorghum Polyphenols on Microbiota of Normal Weight and Overweight/Obese Subjects during In Vitro Fecal Fermentation

(2019) Danielle Ashley et al.   Nutrients

Rapid UHPLC-MS metabolite profiling and phenotypic assays reveal genotypic impacts of nitrogen supplementation in oats

(2019) J. William Allwood et al.   Metabolomics

Oat bran, but not its isolated bioactive β-glucans or polyphenols, have a bifidogenic effect in an in vitro fermentation model of the gut microbiota

(2019) Angelika Kristek et al.   BRITISH JOURNAL OF NUTRITION

In vitro large intestine fermentation of gluten-free rice cookies containing alfalfa seed (Medicago sativa L.) flour: A combined metagenomic/metabolomic approach

(2019) Gabriele Rocchetti et al.   FOOD RESEARCH INTERNATIONAL

Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet

(2019) Andressa Rodrigues de Sousa et al.   Journal of Functional Foods

Barley yield formation under abiotic stress depends on the interplay between flowering time genes and environmental cues

(2019) Mathias Wiegmann et al.   Scientific Reports

Factors affecting the composition of the gut microbiota, and its modulation

(2019) Nihal Hasan et al.   PeerJ

Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility

(2019) Yanxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Top-down mass spectrometry of histone modifications in sorghum reveals potential epigenetic markers for drought acclimation

(2019) Mowei Zhou et al.   METHODS

Genome-wide Dissection of Co-selected UV-B Responsive Pathways in the UV-B Adaptation of Qingke

(2019) Xingquan Zeng et al.   Molecular Plant

Genome-wide association mapping of total antioxidant capacity, phenols, tannins, and flavonoids in a panel of Sorghum bicolor and S. bicolor × S. halepense populations using multi-locus models

(2019) Ephrem Habyarimana et al.   PLoS One

Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics

(2019) Gabriele Rocchetti et al.   FOOD CHEMISTRY

Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

(2018) Chao Chen et al.   FOOD CHEMISTRY

Identification and quantification of flavonoids in yellow grain mutant of rice ( Oryza sativa L.)

(2018) Backki Kim et al.   FOOD CHEMISTRY

Flavonoids, anthocyanins, phenolamides, benzoxazinoids, lignans and alkylresorcinols in rye ( Secale cereale ) and some rye products

(2018) Juha-Matti Pihlava et al.   JOURNAL OF CEREAL SCIENCE

Anthocyanin Composition and Content in Rye Plants with Different Grain Color

(2018) Pavel Zykin et al.   MOLECULES

Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat

(2018) Fatma Boukid et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development

(2018) Millena Cristina Barros Santos et al.   FOOD RESEARCH INTERNATIONAL

Interplay between food and gut microbiota in health and disease

(2018) Niels Banhos Danneskiold-Samsøe et al.   FOOD RESEARCH INTERNATIONAL

Distribution of four bioactive flavonoids in maize tissues of five varieties and correlation with expression of the biosynthetic genes

(2018) Zhongbao Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of phenolic compounds and antioxidant activity in sorghum grains

(2018) Shiwangni Rao et al.   JOURNAL OF CEREAL SCIENCE

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)

(2018) Tianran Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Crop metabolomics: from diagnostics to assisted breeding

(2018) Saleh Alseekh et al.   Metabolomics

Addressing the Nutritional Phenotype Through Personalized Nutrition for Chronic Disease Prevention and Management

(2018) Deepika Laddu et al.   PROGRESS IN CARDIOVASCULAR DISEASES

Comprehensive Profiling and Inheritance Patterns of Metabolites in Foxtail Millet

(2018) Shuangdong Li et al.   Frontiers in Plant Science

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial

(2017) Henrik Munch Roager et al.   GUT

Phenolic antioxidant-linked anti-hyperglycemic properties of rye cultivars grown under conventional and organic production systems

(2017) Lokesh K. Mishra et al.   JOURNAL OF CEREAL SCIENCE

Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession

(2017) Lena Gálvez Ranilla et al.   JOURNAL OF FOOD SCIENCE

Drought-related secondary metabolites of barley (Hordeum vulgareL.) leaves and their metabolomic quantitative trait loci

(2017) Anna Piasecka et al.   PLANT JOURNAL

Improving free, conjugated, and bound phenolic fractions in fermented oats ( Avena sativa L.) with Monascus anka and their antioxidant activity

(2017) Qi Bei et al.   Journal of Functional Foods

Differentially evolved glucosyltransferases determine natural variation of rice flavone accumulation and UV-tolerance

(2017) Meng Peng et al.   Nature Communications

Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

(2016) El-Sayed M. Abdel-Aal et al.   CEREAL CHEMISTRY

Phenolic content and antioxidant activity of eight representative sweet corn varieties grown in South China

(2016) Ruifen Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge

(2016) Molly Gabaza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic diversity for biochemical traits of Triticum sub-species

(2016) Agata Rascio et al.   JOURNAL OF CEREAL SCIENCE

Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants

(2016) Gavirangappa Hithamani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolutionary Metabolomics Reveals Domestication-Associated Changes in Tetraploid Wheat Kernels

(2016) Romina Beleggia et al.   MOLECULAR BIOLOGY AND EVOLUTION

The Infant Microbiome

(2016) Irene Yang et al.   NURSING RESEARCH

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

(2016) Tugba Ozdal et al.   Nutrients

Accumulation of Phenolic Compounds and Expression Profiles of Phenolic Acid Biosynthesis-Related Genes in Developing Grains of White, Purple, and Red Wheat

(2016) Dongyun Ma et al.   Frontiers in Plant Science

Comparison of the gut microbiota composition between obese and non-obese individuals in a Japanese population, as analyzed by terminal restriction fragment length polymorphism and next-generation sequencing

(2015) Chika Kasai et al.   BMC GASTROENTEROLOGY

Sorghum (Sorghum bicolorL.): Nutrients, bioactive compounds, and potential impact on human health

(2015) Leandro de Morais Cardoso et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphenols in whole rice grain: Genetic diversity and health benefits

(2015) Yafang Shao et al.   FOOD CHEMISTRY

Pilot Dietary Intervention with Heat-Stabilized Rice Bran Modulates Stool Microbiota and Metabolites in Healthy Adults

(2015) Amy Sheflin et al.   Nutrients

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

(2014) Paola Vitaglione et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

(2014) Gavirangappa Hithamani et al.   FOOD CHEMISTRY

Genetics of anthocyaninless rye

(2014) A. N. Lykholay et al.   RUSSIAN JOURNAL OF GENETICS

Metabolome-based genome-wide association study of maize kernel leads to novel biochemical insights

(2014) Weiwei Wen et al.   Nature Communications

High-throughput cereal metabolomics: Current analytical technologies, challenges and perspectives

(2013) Bekzod Khakimov et al.   JOURNAL OF CEREAL SCIENCE

Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice

(2012) Xiao Qiong Chen et al.   FOOD CHEMISTRY

Metabolite Profiling of Maize Kernels—Genetic Modification versus Environmental Influence

(2012) Thomas Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan

(2012) Shao-Hua Huang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flavonoid composition of lemon-yellow sorghum genotypes

(2011) Linda Dykes et al.   FOOD CHEMISTRY

Flavonoid composition of red sorghum genotypes

(2009) Linda Dykes et al.   FOOD CHEMISTRY

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs

(2008) Liwei Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY