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Gluten-Free Cereals and Pseudocereals: Nutrition and Health

  • Mario Fernández de Frutos
  • Bartosz Fotschki
  • Ricardo Fernández Musoles
  • José Moisés Laparra Llopis
Living reference work entry
Part of the Reference Series in Phytochemistry book series (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.

Keywords

Cereals Gluten-free Health benefits Metainflammation Nutrition Pseudocereals 

Notes

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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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Mario Fernández de Frutos
    • 1
  • Bartosz Fotschki
    • 2
  • Ricardo Fernández Musoles
    • 3
  • José Moisés Laparra Llopis
    • 1
  1. 1.Madrid Institute for Advanced Studies in FoodMadridSpain
  2. 2.Department of Biological function of foodInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesOlsztynPoland
  3. 3.Valencian International UniversityValenciaSpain

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