The grain group is small, hard, dry seeds, known to be more durable than other staple foods. They have been a part of the human diet for tens of thousands of years. The two foremost types of commercial grain crops are cereals and legumes or pulses, discussed in Chapter 13 "Seeds." A low intake of whole grains is actually the leading dietary risk factor for death and disease in the USA. Few healthy grains are discussed in this chapter that can help prevent health problems like heart diseases, diabetes, and cancers.
Keywords: Antioxidants; Avenanthramides; Beta-glucan; Choline; Fiber; Flavonoids; Glutenin; Grains; Lignans; Phenolic acids; Phenolic alkaloids; Phytic acid; Phytoestrogens; Prolamins.