Reference Number: 227
Year: 2012
Link: Link to original paper
Health: Cancer | Diabetes | Weight Management
Nutrition: Antioxidants | Polyphenols
Summary
Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on alpha-glucosidase and alpha-amylase activities were investigated. These were measured through proximate analysis, inhibition assays and HPLC. Germinated sorghum and rye extracts inhibited (p<0.05) alpha-glucosidase activity, whereas barley and sorghum extracts exhibited higher inhibitory activities against ?-amylase. Germinated grains contained substantial amounts of total phenolics with rye having significantly higher content compared with the non-germinated grains. Radical scavenging activities of the phenolic extracts were between 13% and 73% for non-germinated and 14% and 53% for germinated. Inositol phosphate (InsP) 4, 5 and 6 were noted in all the grains, but InsP 6 was significantly lower in concentration. This study indicates the potential of germinated barley, sorghum and rye for the development of effective physiologically bioactive compounds for the reduction of the risk of diabetic agents and colon cancer.
SIGNIFICANCE OF THIS STUDY
This study found increased levels of bioactive compounds, including antioxidants, in germinated grains, suggesting they may potentially be useful in preventing health issues in people who are obese or diabetic. They may also play a role in reducing the risk of colon cancer.
This work suggests that including germinated grains in our baking could have significant health benefits.