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Nutrients
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Effects of Dietary Grains on Human Health
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Effects of Dietary Grains on Human Health

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Carbohydrates".

Deadline for manuscript submissions: 25 October 2025 | Viewed by 1556

Special Issue Editor

Prof. Dr. Qun Shen

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: whole grain; phytochemicals; obesity; diabetes; health benefits; synergistic or antagonistic action
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chronic non-communicable diseases are the major causes of death globally. Cereal-based food products have been the basis of the human diet since ancient times. Dietary guidelines all over the world are recommending the inclusion of whole grains because of the increasing evidence that whole grains and whole-grain-based products have the ability to enhance health beyond the simple provision of energy and nutrients. In general, cereals exert positive effects in the following ways: (1) restoring intestinal flora diversity and increasing beneficial gut microbiota metabolites; (2) regulating plasma glucose and lipid metabolism via the regulation of classical signaling pathways, thereby improving obesity, cardiovascular and cerebrovascular diseases, diabetes, and other chronic metabolic diseases; and (3) exhibiting antioxidant activity by scavenging free radicals. Whole grains provide health-protecting components such as phytochemicals and fermentable carbohydrates (dietary fiber, resistant starch, and oligosaccharides). They are important biologically active ingredients found in whole grains that are largely responsible for these health advantages.

Prof. Dr. Qun Shen
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • whole grains
  • obesity
  • diabetes
  • health benefits
  • intestinal flora
  • fermentable carbohydrates
  • phytochemicals

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Published Papers (2 papers)

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Research

14 pages, 1480 KiB  
Article
Purple-Grain Wheat Regulation of Blood Lipids and Blood Glucose in Diet-Induced Hyperlipidemic Mice and Type 2 Diabetic Mice
by Dong Hu, Shasha Cheng, Xiaoyan Wei and Chaoxin Man
Nutrients 2025, 17(8), 1310; https://doi.org/10.3390/nu17081310 - 9 Apr 2025
Viewed by 370
Abstract
Background/Objectives: Disorders of glucose and lipid metabolism can easily lead to metabolic diseases such as hyperlipidemia and diabetes mellitus, with multiple complications. This study evaluated the regulatory effect of purple-grain wheat on glycolipid metabolism. Methods: In this study, we established a hyperlipidemic mouse [...] Read more.
Background/Objectives: Disorders of glucose and lipid metabolism can easily lead to metabolic diseases such as hyperlipidemia and diabetes mellitus, with multiple complications. This study evaluated the regulatory effect of purple-grain wheat on glycolipid metabolism. Methods: In this study, we established a hyperlipidemic mouse model by means of a high-fat diet and a type 2 diabetic mouse model using a high-fat and high-sugar diet combined with streptozotocin, and the mice were intervened with 15 g/(kg·d), 7.5 g/(kg·d), and 3.75 g/(kg·d) doses of purple-grain wheat paste (PWP) for 4 and 5 weeks, respectively. Results: The results revealed that PWP reversed the increase in body weight; increased serum high-density lipoprotein cholesterol; and decreased serum total cholesterol, triglycerides, and low-density lipoproteins. In addition, PWP reversed the decrease in body weight and alleviated the sustained increase in blood glucose in type 2 diabetic mice. Conclusions: PWP shows a significant ability to regulate glycolipid levels, which is related to its functional composition and its ability to act as a prebiotic. In conclusion, PWP can be considered a potential functional food for lowering blood glucose and blood lipids. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
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19 pages, 2160 KiB  
Article
Moderate Highland Barley Intake Affects Anti-Fatigue Capacity in Mice via Metabolism, Anti-Oxidative Effects and Gut Microbiota
by Liangxing Zhao, Qingyu Zhao, Sameh Sharafeldin, Luman Sang, Chao Wang, Yong Xue and Qun Shen
Nutrients 2025, 17(4), 733; https://doi.org/10.3390/nu17040733 - 19 Feb 2025
Viewed by 840
Abstract
Objectives: this study aimed to explore the effects of different intake levels (20–80%) of highland barley on the anti-fatigue capacity of ICR mice, focusing on energy metabolism, metabolite accumulation, oxidative stress, and changes in the gut microbiota. Methods: male ICR mice were assigned [...] Read more.
Objectives: this study aimed to explore the effects of different intake levels (20–80%) of highland barley on the anti-fatigue capacity of ICR mice, focusing on energy metabolism, metabolite accumulation, oxidative stress, and changes in the gut microbiota. Methods: male ICR mice were assigned to five groups: control (normal diet) and four experimental groups with highland barley supplementation at 20%, 40%, 60%, and 80% of total dietary energy. Anti-fatigue performance was assessed by behavioral experiments (rotarod, running, and exhaustive swimming tests), biochemical markers, and gut microbiota analysis. Results: the results showed that moderate supplementation (20%) significantly enhanced exercise endurance and anti-fatigue capacity, as evidenced by increased liver glycogen (134.48%), muscle glycogen (87.75%), ATP content (92.07%), Na+-K+-ATPase activity (48.39%), and antioxidant enzyme activities (superoxide dismutase (103.31%), catalase (87.75%), glutathione peroxidase (81.14%). Post-exercise accumulation of blood lactate, quadriceps muscle lactate, serum urea nitrogen, and the oxidative stress marker malondialdehyde was significantly reduced, with differences of 31.52%, 21.83%, 21.72%, and 33.76%, respectively. Additionally, 20% supplementation promoted the growth of beneficial gut microbiota associated with anti-fatigue effects, including unclassified_f_Lachnospiraceae, g_norank_f_Peptococcaceae, Lachnospiraceae NK4A136, Colidextribacter, and Turicibacter. However, when intake reached 60% or more, anti-fatigue effects diminished, with decreased antioxidant enzyme activity, increased accumulation of metabolic waste, and a rise in potentially harmful microbiota (Allobaculum, Desulfovibrio, and norank_f_norank_o_RF39). Conclusions: moderate highland barley supplementation (20% of total dietary energy) enhances anti-fatigue capacity, while excessive intake (≥60%) may have adverse effects. Full article
(This article belongs to the Special Issue Effects of Dietary Grains on Human Health)
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