Wheat aleurone is a novel wheat grain fraction with high levels of potentially healthpromoting compounds. New clinical trials with ready-to-eat cereals and bread containing wheat aleurone have been performed, and showed increased blood concentrations of tentatively beneficial compounds such as betaine, and decreased homocysteine and LDL-cholesterol which are both associated with heart disease risk. It is important for the food industry to understand and to demonstrate the health benefits of foods, so that consumers can be offered foods with scientifically proven health benefits...
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