Author/Authors :
BOZ, Hüseyin Atatürk Üniversitesi - Turizm fakültesi - Gastronomi ve Mutfak Sanatları Bölümü, Turkey
Title Of Article :
Millet: Chemical Composition and Potential Benefits for Health
Abstract :
Cereals are staple foods for many populations around the world. Epidemiological studies have demonstrated that regular consumption of whole grain cereals and their products can protect against the risk of cardiovascular diseases, type-2 diabetes, and a range of other disorders. Millet grains have an abundance of phytochemicals, particularly phenolic compounds. In addition, because of their important contribution to potential benefits for health, millet grain is now receiving increasing interest from food scientists and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of chemical composition and potential health benefits of millet grains.
NaturalLanguageKeyword :
Millet , Phenolic compounds , Proanthocyanidins
JournalTitle :
Journal Of The Faculty Of Agriculture, Suleyman Demirel University
