edited by Liangli Yu
Wheat Antioxidants provides the most recent findings to date on wheat antioxidants, their properties, methods for activity estimation, and bioactivity.
Features:
- discusses antioxidant properties of wheat grains and fractions and their phytochemical composition
- covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability bioavailability
- discusses the analytical methods for investigating the antioxidant properties of wheat grain and fractions and their phytochemical composition, including spectrophotometric and fluorometric methods and electron spin resonance (ESR) spectroscopy
- covers the effects of wheat antioxidants on genes involved in cholesterol metabolism and the potential effect of wheat antioxidants on normal intestinal cells and nutrient absorption
Contents
- Overview and Prospective (Liangli (Lucy) Yu).
- Antioxidant Properties of Wheat Grain and its Fractions
- Effects of Genotype, Environment and Genotype Environment: Interaction on the Antioxidant Properties of Wheat
- Carotenoid, Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain and its Fractions
- Antioxidant Properties of What Phenolic Acids
- Effects of Post-Harvest Treatments, Food Formulation and Processing Conditions on What Antioxidant Properties
- Antioxidant Properties of Wheat-Based Breakfast Foods
- Effects of Extraction Method and Conditions on Wheat Antioxidant Extraction
- Methods for Antioxidant Capacity Estimation of Wheat and Wheat-Based Food Products
- Application of ESR in Wheat Antioxidant Determination
- Analysis of Tocopherolsand Carotenoids in Wheat Materials Using Liquid Chromatography-Mass Spectrometry Technology
- Quantification of Phenolic Acids in Wheat and Wheat-Based Products
- Effects of Wheat on Normal Intestine
- Wheat Antioxidants and Cholesterol Metabolism
- Wheat Antioxidant Bioavailability
- Wheat Lignans: Promising Cancer Preventive Agents
Index
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