Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, such as their ability to act as antioxidants, immunoenhancers, and inhibitors of certain lesions, which have been demonstrated for phenolic. Many wheat antioxidants are similar to the antioxidants present in wheat, but their characteristics are also unique in nature. The regular consumption of these antioxidant compounds in whole grains is associated with a reduced risk of many heart diseases and several forms of cancers and improves the regulation of blood glucose. Wheat antioxidants play a vital role in bakery industry mostly in bread industry. People are getting aware to use the bakery products that are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties. In nutshell, wheat antioxidants including phytochemicals synergistically improve the health status of consumers by consuming the products having complete nutrition.
Part of the book: Wheat Improvement, Management and Utilization