Phenolic compounds in whole-grains of wheat: a review
نویسندگان
چکیده
منابع مشابه
Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%)....
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Research has shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke, type II diabetes, metabolic syndrome, and gastrointestinal cancers (36,37). In addition to dietary fiber, whole grains contain many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds. Phenolic compounds have antioxidant proper...
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Currently, an estimated 32.9% of American adults are overweight, 34.3% are obese, and 5.9% are extremely obese (38). In fact, adults defined as being normal weight, i.e., those whose body mass index (BMI) falls in the range of 18.5 to 24.9 kg/m2, are a minority within the U.S. population. Coupled with declines in physical activity, overconsumption of calorie-rich, nutrient-poor foods is contrib...
متن کاملPhenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility
The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta, respectively, while bran is mainly used for animal feeding. However, many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone, such as non-diges...
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ژورنال
عنوان ژورنال: The Applied Biology & Chemistry Journal
سال: 2021
ISSN: 2582-8789
DOI: 10.52679/tabcj.2021.0003