Coarse cereals modulating chronic low-grade inflammation: review.

Area of Science:

• Nutritional Science
• Immunology
• Food Science

Background:

• Chronic low-grade inflammation (CLGI) is linked to numerous chronic diseases.
• Food materials with anti-inflammatory properties are gaining research interest.
• Coarse cereals are recognized for their nutritional value and biological activities.

Purpose of the Study:

• To systematically review and summarize the protective effects of coarse cereals and their active ingredients against CLGI.
• To investigate the current utilization of coarse cereals for their anti-inflammatory benefits.
• To discuss future prospects, including synergistic effects and biomarker signatures for CLGI.

Main Methods:

• Comprehensive literature review of published reports on coarse cereals and CLGI.
• Analysis of active ingredients in coarse cereals and their anti-inflammatory mechanisms.
• Investigation of current food industry applications and future development potential.

Main Results:

• Coarse cereals demonstrate protective effects against CLGI.
• Key active ingredients include β-glucan, resistant starch, arabinoxylan, phenolic acids, flavonoids, phytosterols, and lignans.
• These compounds exert anti-inflammatory effects via multiple intracellular signaling pathways and immunomodulatory actions.

Conclusions:

• Coarse cereals show significant potential as dietary resources for preventing CLGI in individuals with chronic conditions.
• Their active components play a crucial role in modulating chronic inflammation.
• Further development of coarse cereals is warranted for their application in managing chronic diseases.