TY - JOUR
T1 - General health benefits and pharmacological activities of triticum aestivum L.
AU - Moshawih, Said
AU - Abdullah Juperi, Rabi’Atul Nur Amalia
AU - Paneerselvam, Ganesh Sritheran
AU - Ming, Long Chiau
AU - Liew, Kai Bin
AU - Goh, Bey Hing
AU - Al-Worafi, Yaser Mohammed
AU - Choo, Chee Yan
AU - Thuraisingam, Shobna
AU - Goh, Hui Poh
AU - Kifli, Nurolaini
N1 - Funding Information:
Supported by Approved Health Claims a
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/3/2
Y1 - 2022/3/2
N2 - Common wheat (Triticum aestivum), one of the world’s most consumed cereal grains, is known for its uses in baking and cooking in addition to its medicinal uses. As this plant’s medical benefits are enormous and scattered, this narrative review was aimed at describing the pharmacological activities, phytochemistry, and the nutritional values of Triticum aestivum. It is a good source of dietary fiber, resistant starch, phenolic acids, alkylresorcinols, lignans, and diverse antioxidant compounds such as carotenoids, tocopherols and tocotrienols. These constituents provide Triticum aestivum with a wide range of pharmacological properties, including anticancer, antimicrobial, antidiabetic, hypolipemic, antioxidant, laxative, and moisturizing effects. This review summarized the established benefits of wheat in human health, the mode of action, and different clinical, in vitro and in vivo studies for different varieties and cultivars. This review also gives an insight for future research into the better use of this plant as a functional food. More clinical trials, in vivo and in vitro studies are warranted to broaden the knowledge about the effect of Triticum aestivum on nutrition-related diseases prevention, and physical and mental well-being sustenance.
AB - Common wheat (Triticum aestivum), one of the world’s most consumed cereal grains, is known for its uses in baking and cooking in addition to its medicinal uses. As this plant’s medical benefits are enormous and scattered, this narrative review was aimed at describing the pharmacological activities, phytochemistry, and the nutritional values of Triticum aestivum. It is a good source of dietary fiber, resistant starch, phenolic acids, alkylresorcinols, lignans, and diverse antioxidant compounds such as carotenoids, tocopherols and tocotrienols. These constituents provide Triticum aestivum with a wide range of pharmacological properties, including anticancer, antimicrobial, antidiabetic, hypolipemic, antioxidant, laxative, and moisturizing effects. This review summarized the established benefits of wheat in human health, the mode of action, and different clinical, in vitro and in vivo studies for different varieties and cultivars. This review also gives an insight for future research into the better use of this plant as a functional food. More clinical trials, in vivo and in vitro studies are warranted to broaden the knowledge about the effect of Triticum aestivum on nutrition-related diseases prevention, and physical and mental well-being sustenance.
KW - anticancer
KW - antidiabetic
KW - antimicrobial
KW - functional food
KW - laxative
KW - Triticum aestivum
KW - wheat
UR - http://www.scopus.com/inward/record.url?scp=85127033889&partnerID=8YFLogxK
U2 - 10.3390/molecules27061948
DO - 10.3390/molecules27061948
M3 - Review Article
C2 - 35335312
AN - SCOPUS:85127033889
SN - 1420-3049
VL - 27
JO - Molecules
JF - Molecules
IS - 6
M1 - 1948
ER -