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Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility

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2016
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Authors
Žilić, Slađana
Article (Published version)
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Abstract
Abstract 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-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound fo...rms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.

Keywords:
Wheta / Phenolic compounds / Phenolic acid / Flavonoids / Coumarins / Proanthocyanidins / Stilbenes / Lignans / Antioxidant capacity
Source:
MOJ Food Processing & Technology, 2016, 2, 3, 00037-
Publisher:
  • MedCrave, Danforth Rd. Edmond
Funding / projects:
  • Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)

DOI: 10.15406/mojfpt.2016.02.00037

ISSN: 2381-182X

[ Google Scholar ]
URI
http://rik.mrizp.rs/handle/123456789/767
Collections
  • Радови истраживача / Researchers' publications
Institution/Community
MRIZP
TY  - JOUR
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/767
AB  - Abstract
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-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.
PB  - MedCrave, Danforth Rd. Edmond
T2  - MOJ Food Processing & Technology
T1  - Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility
VL  - 2
IS  - 3
SP  - 00037
DO  - 10.15406/mojfpt.2016.02.00037
ER  - 
@article{
author = "Žilić, Slađana",
year = "2016",
abstract = "Abstract
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-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.",
publisher = "MedCrave, Danforth Rd. Edmond",
journal = "MOJ Food Processing & Technology",
title = "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility",
volume = "2",
number = "3",
pages = "00037",
doi = "10.15406/mojfpt.2016.02.00037"
}
Žilić, S.. (2016). Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology
MedCrave, Danforth Rd. Edmond., 2(3), 00037.
https://doi.org/10.15406/mojfpt.2016.02.00037
Žilić S. Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology. 2016;2(3):00037.
doi:10.15406/mojfpt.2016.02.00037 .
Žilić, Slađana, "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility" in MOJ Food Processing & Technology, 2, no. 3 (2016):00037,
https://doi.org/10.15406/mojfpt.2016.02.00037 . .

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