Cereals are the dominant crops inworld agriculture, and they are the
first source of calories and protein to the diets of humans. The benefits of
WG higher intake could be ascribed not only to fiber, but also to a plethora
of phytochemicals that have been reported to exert both antioxidant
and anti-inflammatory effects (Makni et al., 2011; Mateo Anson,
Havenaar, Bast, & Haenen, 2010).
In this study both the antioxidant and anti-inflammatory effects of
differentwholegrain flours have been evaluated in cultured cells. Flours
were used tomake cookies, in order to supplement cells with real foods
that are part of the human diet rather than using raw materials which
are not normally used as food. This also permitted the consideration of
the effects of the food matrix using several different types of flours
and two different types of fermentation (standard and sourdough
fermentation).