Optimizing the bioactive potential of wheat bran by processing

被引：60

作者：

Anson, Nuria Mateo ^{[1
]}

Hemery, Youna M. ^{[2
]}

Bast, Aalt ^{[1
]}

Haenen, Guido R. M. M. ^{[1
]}

机构：

[1] Univ Maastricht, NL-6200 MD Maastricht, Netherlands

[2] IRD, NUTRIPASS, UMR 204, F-34394 Montpellier, France

来源：

FOOD & FUNCTION | 2012年 / 3卷 / 04期

关键词：

INDUCED LIPID-PEROXIDATION; LACTIC-ACID BACTERIA; WHOLE-GRAIN WHEAT; FERULIC ACID; ANTIOXIDANT ACTIVITY; IN-VITRO; PHYTIC ACID; PHENOLIC-ACIDS; OXIDATIVE STRESS; CEREAL PRODUCTS;

D O I：

10.1039/c2fo10241b

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

[No abstract available]

引用

页码：362 / 375

页数：14

共 220 条

[1] Identification and quantification of seed carotenoids in selected wheat species [J].

Abdel-Aal, El-Sayed M. ;

Young, J. Christopher ;

Rabalski, Iwona ;

Hucl, Pierre ;

Fregeau-Reid, Judith .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (03) :787-794

[2] Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein [J].

Abdel-Aal, El-Sayed M. ;

Young, J. Christopher ;

Akhtar, Humayoun ;

Rabalski, Iwona .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (18) :10109-10117

[3] The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in rats [J].

Adam, A ;

Crespy, V ;

Levrat-Verny, MA ;

Leenhardt, F ;

Leuillet, M ;

Demigné, C ;

Rémésy, C .

JOURNAL OF NUTRITION, 2002, 132 (07) :1962-1968

[4] Phytochemical profiles and antioxidant activity of wheat varieties [J].

Adom, KK ;

Sorrells, ME ;

Liu, RH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (26) :7825-7834

[5]

Alastair B. R., 2004, NUTR REV, V62, P81

[6]

Andersen G, 2011, FLOUR AND BREADS AND THEIR FORTIFICATION IN HEALTH AND DISEASE PREVENTION, P507, DOI 10.1016/B978-0-12-380886-8.10046-7

[7] Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.) [J].

Anson, Nuria Mateo ;

van den Berg, Robin ;

Havenaar, Rob ;

Bast, Aalt ;

Haenen, Guido R. M. M. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (14) :5589-5594

[8] Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo [J].

Anson, Nuria Mateo ;

Aura, Anna-Marja ;

Selinheimo, Emilia ;

Mattila, Ismo ;

Poutanen, Kaisa ;

van den Berg, Robin ;

Havenaar, Robert ;

Bast, Aalt ;

Haenen, Guido R. M. M. .

JOURNAL OF NUTRITION, 2011, 141 (01) :137-143

[9] Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds [J].

Anson, Nuria Mateo ;

Selinheimo, Emilia ;

Havenaar, Rob ;

Aura, Anna-Marja ;

Mattila, Ismo ;

Lehtinen, Pekka ;

Bast, Aalt ;

Poutanen, Kaisa ;

Haenen, Guido R. M. M. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (14) :6148-6155

[10] Bioavailability of ferulic acid is determined by its bioaccessibility [J].

Anson, Nuria Mateo ;

van den Berg, Robin ;

Havenaar, Rob ;

Bast, Aalt ;

Haenen, Guido R. M. M. .

JOURNAL OF CEREAL SCIENCE, 2009, 49 (02) :296-300

← 1 2 3 4 5 6 7 8 9 10 →