Category Archives: Millet

Fortified Foods: Iron

Posted on March 8, 2017 by Robert Barrington

Iron deficiency causes iron deficient anaemia, and this relates to the essentiality of iron in the structure of the haemoglobin molecule. As iron intake drops, the oxygen carrying capacity of the blood falls, and this induces fatigue and tiredness in … Continue reading →

Posted in Iron, Millet | Comments Off on Fortified Foods: Iron

Alkylresorcinol Metabolites: Markers of Whole Grain Intake

Posted on May 14, 2015 by Robert Barrington

The alkylresorcinols are a group of 1,3-dihydroxybenzene derivatives found in cereal grains. Wheat and rye are good sources of the alkylresorcinols, whereas barley contains much lower concentrations. At position 5 of the benzene ring, alkylresorcinols possess an odd numbered alkyl … Continue reading →

Posted in Alkylresorcinols, Antioxidant, Avenanthramides, Barley, Millet, Rye, Sorghum, Triticale, Wheat, Whole Grains | Comments Off on Alkylresorcinol Metabolites: Markers of Whole Grain Intake

Antioxidants in Whole Grains

Posted on September 15, 2014 by Robert Barrington
Posted in Antioxidant, Barley, Millet, Oats (Avena sativa), Rice, Rye, Sorghum, Spelt, Tocopherols, Tocotrienols, Triticale, Vitamin E, Wheat, Whole Grains | Comments Off on Antioxidants in Whole Grains

Alkylresorcinols and Other Antioxidants in Grains

Posted on September 13, 2014 by Robert Barrington

Alkylresorcinols are lipid polyphenols found in cereal grains. They may have potential health benefits because they are antioxidant nutrients. The presence of alkylresorcinols in grains makes them an excellent source of antioxidant nutrients. However, grains also possess other antioxidants. For … Continue reading →

Posted in Alkylresorcinols, Antioxidant, Barley, Cereal, Millet, Rye, Sorghum, Spelt, Wheat, Whole Grains | Comments Off on Alkylresorcinols and Other Antioxidants in Grains

Whole Grains Decrease Body Fat?

Posted on August 17, 2014 by Robert Barrington

Grains such as millet, wheat, rye barley, sorghum and spelt are the seeds of grasses, and these carbohydrate and fibre rich foods play an important role in human nutrition. Nutritionally grains are low in lysine, and this makes them an … Continue reading →

Posted in Barley, Carbohydrate, Millet, Oats (Avena sativa), Rye, Spelt, Weight Loss, Wheat, Whole Grains | Comments Off on Whole Grains Decrease Body Fat?