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Bioactive Molecules in Food pp 1–18Cite as

Gluten-Free Cereals and Pseudocereals: Nutrition and Health

  • Living reference work entry
  • First Online:

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Cereals constitute a staple food for large groups of population worldwide. However, the protein fraction of cereals continues receiving increasing attention from the clinical community because of its close involvement in both the development of immunological processes and intestinal disorders. Thus, together with constant technological innovations to the increasing demands of the consumer, makes necessary to optimize food formulations promoting health outcomes. In this context, beneficial health implications are being reported based on the advantageous nutritional profile of gluten-free cereals, but mostly pseudocereals. The latter represent a good source of proteins (albumins/globulins) reducing the intake of prolamins. Additionally, pseudocereals provide an optimal lipid profile (ratio of saturated versus unsaturated fatty acids) and bioactive compounds with a potential significant impact on the consumer’s health. Currently, the underlying mechanisms by which these beneficial health effects occur still remain unsolved. Moreover, some recent data point to metabolic effects beyond their nutritional value. These could have an important impact on immunological processes, although studies on these aspects result inferential. Future research should approach epidemiologic studies and toward consolidating the mechanisms of action, especially in the human body.

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Acknowledgments

JML thanks Spanish MINECO for his “Ramón y Cajal” contract. BF thanks KNOW Consortium “Healthy Animal – Safe Food,” MS&HE Decision No. 05-1/KNOW2/2015.

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Authors and Affiliations

  1. Madrid Institute for Advanced Studies in Food, Madrid, Spain

    Mario Fernández de Frutos & José Moisés Laparra Llopis

  2. Department of Biological function of food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland

    Bartosz Fotschki

  3. Valencian International University, Valencia, Spain

    Ricardo Fernández Musoles

Authors
  1. Mario Fernández de Frutos
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  2. Bartosz Fotschki
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  3. Ricardo Fernández Musoles
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  4. José Moisés Laparra Llopis
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Corresponding author

Correspondence to José Moisés Laparra Llopis .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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de Frutos, M.F., Fotschki, B., Musoles, R.F., Llopis, J.M.L. (2018). Gluten-Free Cereals and Pseudocereals: Nutrition and Health. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_60-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_60-1

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