Nutritional Contents and Medicinal Properties of Wheat a Review
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Periodical Article
Nutritional Contents and Medicinal Properties of Wheat: A Review [2011]
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Nutritional Contents and Medicinal Properties of Wheat: A Review
2011
P Kumar
http://astonjournals.com/manuscripts/Vol2011/LSMR-22_Vol2011.pdf
Wheat is considered good source of protein, minerals, B-group vitamins and dietary fiber i.e. an excellent health-building nutrient. Thus, it has get the primary cereal, existence more than widely used for the making of breadstuff than any other cereal because of the quality and quantity of its characteristic poly peptide chosen gluten. Gluten makes bread dough stick together and gives it the power to retain gas. Wheat has several medicinal virtues; starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and other mineral salts; the outer bran, the much-needed roughage the indigestible portion that helps like shooting fish in a barrel movement of bowels; the germ, vitamins B and E; and protein of wheat helps build and repair muscular tissue. The wheat germ, which is removed in the process of refining, is also rich in essential vitamin E, the lack of which can lead to heart disease. The loss of vitamins and minerals in the refined wheat flour has led to widespread prevalence of constipation and other digestive disturbances and nutritional disorders. The whole wheat, which includes bran and wheat germ, therefore, provides protection against diseases such as constipation, ischaemic, heart affliction, affliction of the colon called diverticulum, appendicitis, obesity and diabetes. To heighten the quality as well as the quantity of proteins/starches, and the content of vitamins, essential amino acids, minerals and other healthy components of wheat, it is essential to understand the molecular and genetic control of various aspects of constitute growth and development.
[Life Sciences and Medicine Inquiry]
2012/DJ/DJ2012_1.rdf
Wheat is considered expert source of protein, minerals, B-group vitamins and dietary fiber i.due east. an excellent wellness-edifice nutrient. Thus, it has become the principal cereal, being more than widely used for the making of bread than any other cereal because of the quality and quantity of its characteristic protein chosen gluten. Gluten makes bread dough stick together and gives information technology the ability to retain gas. Wheat has several medicinal virtues; starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and other mineral salts; the outer bran, the much-needed roughage the indigestible portion that helps piece of cake movement of bowels; the germ, vitamins B and Due east; and protein of wheat helps build and repair muscular tissue. The wheat germ, which is removed in the process of refining, is also rich in essential vitamin E, the lack of which can lead to heart disease. The loss of vitamins and minerals in the refined wheat flour has led to widespread prevalence of constipation and other digestive disturbances and nutritional disorders. The whole wheat, which includes bran and wheat germ, therefore, provides protection confronting diseases such every bit constipation, ischaemic, eye disease, disease of the colon chosen diverticulum, appendicitis, obesity and diabetes. To enhance the quality also equally the quantity of proteins/starches, and the content of vitamins, essential amino acids, minerals and other healthy components of wheat, information technology is essential to understand thursday
e molecular and genetic command of various aspects of plant growth and development.
Life Sciences and Medicine Enquiry
ISSN : 1948-7886
Bibliographic information
All titles:
"Nutritional Contents and Medicinal Properties of Wheat: A Review"@eng
Bibliographic information
All titles:
"Nutritional Contents and Medicinal Properties of Wheat: A Review"@eng
Source: https://agris.fao.org/agris-search/search.do?recordID=DJ2012092959
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