and pulse crops are staple foods that provide essential nutrients to
many populations of the world. Traditionally, whole grains were
consumed but most current foods are derived from refined fractions of
cereal and pulse crops. Consumption of processed or refined products
may reduce the health benefits of food.
and Pulses: Nutraceutical Properties and Health Benefits
provides a summary of current research findings related to
phytochemical composition and properties of cereal and pulse crops.
The nutraceutical properties of each major cereal and pulse are
discussed. Coverage of cereals and pulse crops includes barley, oats,
rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet,
common beans, field peas, faba beans, chickpea, lentil and soybeans.
Chapters for each crop discuss methods to improve crop utilization,
nutraceutical components and properties, bioactive compositions,
antioxidant properties, beneficial health effects, disease prevention
activities, and areas for future research.
Cereals and Pulses
Nutraceutical Properties and Health Benefits
edited by Liangli L. Yu, et al.