Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility
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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 capacitySource:
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)
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MRIZPTY - 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 . .