Journal of Food Science and Technology

, Volume 51, Issue 6, pp 1021–1040

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

  • Palanisamy Bruntha Devi
  • Rajendran Vijayabharathi
  • Sathyaseelan Sathyabama
  • Nagappa Gurusiddappa Malleshi
  • Venkatesan Brindha Priyadarisini
Review

DOI: 10.1007/s13197-011-0584-9

Cite this article as:
Devi, P.B., Vijayabharathi, R., Sathyabama, S. et al. J Food Sci Technol (2014) 51: 1021. doi:10.1007/s13197-011-0584-9

Abstract

The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents. It is an important staple food in India for people of low income groups. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3–3%). They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. This review deals with the nature of polyphenols and dietary fiber of finger millet and their role with respect to the health benefits associated with millet.

Keywords

Finger milletHealth benefitsPolyphenolsNon starch polysaccharides

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Palanisamy Bruntha Devi
    • 1
  • Rajendran Vijayabharathi
    • 1
  • Sathyaseelan Sathyabama
    • 1
  • Nagappa Gurusiddappa Malleshi
    • 2
  • Venkatesan Brindha Priyadarisini
    • 1
  1. 1.Department of Microbial BiotechnologyBharathiar UniversityCoimbatoreIndia
  2. 2.Department of Grain Science and TechnologyCentral Food Technological Research Institute, CSIRMysoreIndia