Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding

Authors: Kahlon, Talwinder

Submitted to: Cereal Foods World
Publication Type: Review Article
Publication Acceptance Date: 4/15/2011
Publication Date: 7/28/2011
Citation: Kahlon, T.S. 2011. Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding. Cereal Foods World. 56(4):151-155.

Interpretive Summary: In vitro bile acid binding capacity can determine the health promoting potential of foods. Whole grains and bran (rice, oat and barley) and legumes (Garbanzo, Bengal gram), fresh fruits and steam cooked compared with fresh (uncooked) vegetables have been observed to be healthful. Whole grains, bran, legumes, fresh fruits and steam cooked vegetables, when consumed regularly, lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.

Technical Abstract: Health promoting potential (Cholesterol lowering and cancer risk reduction) of foods have been determined by in-vitro bile acid binding under physiological conditions. Lowered bile acids result in reduced fat absorption, conversion of cholesterol to bile acids and reduced cancer causing secondary bile acids. Whole grains, cereals made from whole grain, bran (rice, oat and barley) and legumes (Garbanzo, Bengal gram) have been observed to be healthful. The consumption of bananas, peaches, pineapple, grapes and pears in our daily diet should be encouraged. Steam cooked vegetables rather than fresh (uncooked) collard greens, kale, mustard greens, broccoli, green bell pepper, cabbage, beets, egg plant, asparagus, carrots, green beans and cauliflower have been observed to be significantly more health promoting as determined by their bile acid binding capacity.