Consumption of wheat bran (WB) has been associated with improved gastrointestinal health and a reduced risk for colorectal cancer, cardiovascular diseases and metabolic disorders. These benefits are likely mediated by a combination of mechanisms, including colonic fermentation of the WB fiber, fecal bulking and the prevention of oxidative damage due to its antioxidant capacities. The relative importance of those mechanisms is not known and may differ for each health effect. WB has been modified by reducing particle size, heat treatment or modifying tissue composition to improve its technological properties and facilitate bread making processes. However, the impact of those modifications on human health has not been fully elucidated. Some modifications reinforce whereas others attenuate the health effects of coarse WB. This review summarizes available WB modifications, the mechanisms by which WB induces health benefits, the impact of WB modifications thereon and the available evidence for these effects from in vitro and in vivo studies.

中文翻译：

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修改麦麸以改善其健康益处。

食用麦麸（WB）与改善肠胃健康和降低结直肠癌，心血管疾病和代谢紊乱的风险有关。这些益处可能是由多种机制介导的，包括WB纤维的结肠发酵，粪便膨大以及由于其抗氧化能力而导致的氧化损伤的预防。这些机制的相对重要性未知，每种健康效应可能有所不同。WB已通过减小粒径，热处理或更改组织成分来进行改进，以改善其技术性能并促进面包制作过程。但是，这些修饰对人体健康的影响尚未完全阐明。有些修改会增强效果，而另一些修改会削弱粗WB的健康影响。