Benzoxazinoids: Cereal phytochemicals with putative therapeutic and health-protecting properties

Research output: Contribution to journalReviewResearchpeer-review

Khem B Adhikari, Fariha Tanwir, Per L Gregersen, Stine K Steffensen, Bettina M Jensen, Lars K. Poulsen, Claus H Nielsen, Søren Høyer, Michael Borre, Inge S Fomsgaard

Benzoxazinoids (BXs) are a group of natural chemical compounds with putative pharmacological and health-protecting properties. BXs were formerly identified in and isolated from selected dicot medicinal plants and young cereal plants. Recently, BXs were found to be present in mature cereal grains and bakery products, such that knowledge about the pharmacological properties of BXs, which until now have unknowingly been consumed through the daily bread and breakfast cereals, have come into new focus. This review discusses published results from in vitro studies and a few human and animal model studies on the health effects and pharmacological responses of various BX compounds. Many of these studies have reported antimicrobial, anticancer, reproductive system stimulatory, central nervous system stimulatory, immunoregulatory, and appetite- and weight-reducing effects of BXs and/or BX derivatives. The health benefits of wholegrain intake may be associated with the solitary and/or overlapping biological effects of fibers, lignans, phenolic acids, alkylresorcinols, BXs, and other bioactive compounds. In the context of BXs as dietary ingredients, further comprehensive investigations are required to understand their biological functions, to elucidate the underlying mechanisms, to explore their potential contribution on the health effects associated with wholegrain consumption, and to examine their potential as functional food ingredients.
Original languageEnglish
JournalMolecular Nutrition & Food Research
Issue number7
Pages (from-to)1324-1338
Number of pages15
Publication statusPublished - Jul 2015

ID: 130468896