Journal of Traditional Medicine & Clinical Naturopathy
Open Access

Cereals; Bioactive components; Antioxidant; Nutraceuticals; Cereals-based products

Introduction

Cereals have been an integral part of human diets for centuries, providing essential nutrients and energy. While commonly consumed cereals like wheat, rice, and corn dominate the global market, there is a wide array of underutilized cereals that hold immense nutraceuticals potential [1]. This comprehensive review aims to explore the lesserknown cereals and their derived products, shedding light on their nutritional value, bioactive compounds, and potential health benefits. Underutilized cereals refer to the grains that have been historically neglected or have experienced limited cultivation and consumption. These cereals include but are not limited to teff, millets (such as finger millet, pearl millet, and sorghum), amaranth, quinoa, buckwheat, and fonio. While they may be lesser-known globally, these cereals have been traditional staples in various regions, often celebrated for their nutritional richness and resilience in adverse growing conditions [2].

Nutritional Powerhouses

Underutilized cereals are a treasure trove of essential nutrients, dietary fibers, vitamins, minerals, and bioactive compounds. Many of these cereals boast higher protein content compared to traditional cereals, making them valuable sources of plant-based protein. Additionally, they often exhibit excellent antioxidant activity, which can help combat oxidative stress and reduce the risk of chronic diseases [3].

Nutraceuticals potential of cereal

Food authenticity and the detection of adulterants in diverse food items should be taken into consideration to ensure consumer protection against fraudulent operations. Science and engineering methods used to link actual food to its digital representation, such as barcodes and QR codes, have been shown to be sensitive to artificial intelligence, which has been proven to be a cutting-edge technology in the food industry [4]. Utilizing provenance information could help identify food fraud, such as adulteration, which occurs when a component of the finished product is fraudulent, due to the loose coupling between the real food and its digital representation. Any food sources that offer us nutritional as well as medicinal or health benefits, including the prevention and/or treatment of a disease, fall under the broad category of nutraceuticals. The word “nutraceuticals” combines the words “pharmaceuticals” and “nutrition”. Cereals are the best natural sources likely to serve as the foundation of nutraceuticals because they are readily available and reasonably priced [5]. Oats, barley, sorghum, millet, and wheat are all familiar with the importance of nutraceuticals. They contain nutrients that lower blood pressure, lower cholesterol and fat absorption, lower the risk of heart disease, control diabetes, lower tumor incidence, and delay stomach emptying, and promote gastrointestinal health. So regular use of cereals and their products can contribute to a healthy, disease-free lifestyle. Beyond their macronutrient and micronutrient profiles, underutilized cereals contain bioactive compounds with potential health-promoting properties [6]. Phenolic compounds, flavonoids, and phytosterols are among the bioactive components found in these cereals. These compounds have been linked to various health benefits, including anti-inflammatory, anti-cancer, and cardio protective effects. Furthermore, some underutilized cereals exhibit low glycemic index properties, making them suitable for individuals with diabetes or those seeking to manage blood sugar levels [7].

Cereal-based products and innovations: Apart from consuming underutilized cereals as whole grains, they can be processed into a range of cereal-based products, including flour, flakes, pasta, bread, and snacks. The versatility of these cereals opens up opportunities for innovation in the food industry, offering consumers diverse and nutritious alternatives to traditional cereal products. Incorporating underutilized cereals in formulations can enhance the nutritional profile and functional properties of food products, catering to the evolving demands of health-conscious consumers [8].

Challenges and opportunities: Despite their potential, underutilized cereals face challenges in terms of production, market accessibility, and consumer awareness [9]. Limited research, inadequate infrastructure, and the dominance of mainstream cereals contribute to the underutilization of these valuable crops. However, the growing interest in sustainable agriculture, diverse diets, and functional foods presents an opportunity for the resurgence of underutilized cereals. Embracing these cereals can enhance food security, foster agricultural biodiversity, and promote sustainable farming practices [10].

Conclusion

The exploration of underutilized cereals and cereal-based products unveils a world of untapped nutritional potential. From their impressive nutrient profiles to the bioactive compounds that offer various health benefits, these cereals deserve greater attention and recognition. By promoting research, investment, and consumer awareness, we can harness the nutraceuticals power of underutilized cereals and contribute to a more diverse and sustainable food system. It is time to embrace these hidden gems and reap the benefits they offer for our health and the planet.

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