Starch and cell wall polysaccharides (dietary fibre) of cereal grains contribute to the health benefits associated with the consumption of whole grain cereal products, including reduced risk of obesity, type 2 diabetes, cardiovascular disease and colorectal cancer. The physiological bases for these effects are reviewed in relation to the structures and physical properties of the polysaccharides and their behaviour (including digestion and fermentation) in the gastro-intestinal tract. Strategies for modifying the content and composition of grain polysaccharides to increase their health benefits are discussed, including exploiting natural variation and using mutagenesis and transgenesis to generate further variation. These studies will facilitate the development of new types of cereals and cereal products to face the major health challenges of the 21st century.

中文翻译：

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改善谷物碳水化合物以促进饮食和健康

谷物中的淀粉和细胞壁多糖（膳食纤维）有助于与食用全谷物谷物产品相关的健康益处，包括降低肥胖、2 型糖尿病、心血管疾病和结肠直肠癌的风险。这些影响的生理基础与多糖的结构和物理性质及其在胃肠道中的行为（包括消化和发酵）有关。讨论了改变谷物多糖的含量和组成以增加其健康益处的策略，包括利用自然变异和使用诱变和转基因产生进一步的变异。