@article{Liu2025, 
author = {Zhanyi Liu and Jingran Chang and Xueli Wang and Tengyu Li and Yonghui Yu and Jingjie Zhang and Jing Wang and Baoguo Sun},
title = {Potential Effects and Mechanisms of Whole Grain Intake on Rheumatoid Arthritis},
year = {2025},
journal = {Food Science and Human Wellness},
keywords = {Whole grains, Rheumatoid arthritis, Anti-inflammation, Immunomodulation, Antioxidant},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250885},
doi = {10.26599/FSHW.2025.9250885},
abstract = {As a chronic inflammatory and autoimmune disease, rheumatoid arthritis (RA) leads to joint dysfunction and deformities due to joint inflammation, bone erosion, and cartilage destruction, potentially resulting in permanent disability, which significantly reduces patients’ quality of life. Compared with refined grains, whole grains retain components such as the endosperm, germ, and bran, which are rich in higher levels of phytochemicals and nutrients. Recent studies suggest that the components in whole grains may play essential roles in the alleviation of RA. This review summarizes the potential effects of whole grain ingredients on alleviating RA via the inhibition of synovial fibroblast migration, cartilage degradation, and osteoclast activity and further elaborates their mechanisms that phytochemicals and nutrients in whole grains inhibit RA via anti-inflammatory, antioxidant, and immune system modulation pathways. We anticipate that nutritional interventions with whole grains may offer new avenues for the prevention and treatment of RA.}
}