The consumption of whole grain cereal has been strongly recommended
by many governmental and health organisations because
of its health benefits. Many epidemiological studies have
indicated that consumption of whole grain cereal is highly correlated
to reduced incidences of chronic diseases. (Anderson, 2003).
The free radical attack on biomolecules has been suggested as an
initial cause of most chronic diseases (Halliwell & Gutteridge,
1999). The scavenging of free radicals by the bioactive phytochemicals,
such as phenolic compounds that are rich in the whole
grains, may be a mechanism whereby whole grains have their
protective effects (Slavin, 2003).