Wheat Antioxidants

by Editor: Liangli L. Yu (Univ. of Maryland, USA)

• ISBN13: 9780470228326
• ISBN10: 0470228326
• Format: eBook
• Copyright: 2008-03-01
• Publisher: Wiley-Interscience

Summary

This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability.Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

Table of Contents

Overview and Prospective

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

Table of Contents provided by Publisher. All Rights Reserved.