Cereal protein—potential health benefits as functional foods

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dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorDundar, Ayşe Neslihan
dc.contributor.authorSarıcaoğlu, Furkan Turker
dc.date.accessioned2026-02-08T15:11:06Z
dc.date.available2026-02-08T15:11:06Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractCereal proteins are the most balanced plant-based protein source with essential amino acids and are available at low prices. Despite, in some cases, the cereal protein itself being an allergen, there is profound scientific evidence indicating the health benefits of whole grains, wheat, barley, oats, rice, millet, rye, sorghum, and corn. In recent studies, it has been proven that proteins and bioactive peptides extracted from cereals have biological properties such as anticancer, antioxidant, anti-inflammatory, anti-diabetic, and lipid metabolism. This chapter aims to provide an overview of current knowledge on cereal proteins and peptides as functional foods and their potential health benefits. © 2025 Elsevier Inc. All rights reserved.
dc.identifier.doi10.1016/B978-0-443-13370-1.00004-1
dc.identifier.endpage126
dc.identifier.isbn9780443133695
dc.identifier.isbn9780443133701
dc.identifier.scopus2-s2.0-85213175122
dc.identifier.scopusqualityN/A
dc.identifier.startpage97
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-13370-1.00004-1
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5247
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectbioactivity
dc.subjectbiological substances
dc.subjectbiomolecules
dc.subjectCereal
dc.subjectcereal peptide
dc.subjectcereal protein
dc.subjectfunctional
dc.subjecthealth benefits
dc.subjectpeptides
dc.subjectprotein
dc.titleCereal protein—potential health benefits as functional foods
dc.typeBook Chapter

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