Potential of wheat-based breakfast cereals as a source of dietary antioxidants

被引:99
作者
Baublis, AJ
Lu, CR
Clydesdale, FM
Decker, EA [1 ]
机构
[1] Univ Massachusetts, Chenoweth Lab, Dept Food Sci, Amherst, MA 01003 USA
[2] Coca Cola Co, Atlanta, GA USA
关键词
antioxidants; wheat; whole grain; phenolics; lipid oxidation;
D O I
10.1080/07315724.2000.10718965
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Whole wheat- and wheat bran-based ready-to-eat breakfast cereals could be important sources of dietary;antioxidants. Of the antioxidants in wheat, free and esterified phenolic acids seem to have the greatest potential to he beneficial to health. Phenolic acids from breakfast cereals possess strong antioxidant activity in vitro at concentrations that would be obtained from a normal serving of whole wheat cereal. In addition, acid conditions and enzymic hydrolysis increase the solubility and activity of wheat phenolics suggesting that the digestive process could be important in altering the antioxidant potential of wheat-based foods. Current research on the antioxidant activity of wheat phenolics suggests that further research is warranted to determine the potential benefits of these dietary antioxidants. in addition, identification of both biological (e.g. digestion) and food processing conditions that impact the distribution, stability and activity of wheat antioxidants is needed in order to be able to produce food products with maximum health benefits.
引用
收藏
页码:308S / 311S
页数:4
相关论文
共 23 条
  • [1] [Anonymous], 1998, Food Lipids
  • [2] BAUBLIS A, 1999, IN PRESS FOOD CHEM
  • [3] THE ROLE OF LIPID-PEROXIDATION AND ANTIOXIDANTS IN OXIDATIVE MODIFICATION OF LDL
    ESTERBAUER, H
    GEBICKI, J
    PUHL, H
    JURGENS, G
    [J]. FREE RADICAL BIOLOGY AND MEDICINE, 1992, 13 (04) : 341 - 390
  • [4] Antioxidants in lipid foods and their impact on food quality
    Frankel, EN
    [J]. FOOD CHEMISTRY, 1996, 57 (01) : 51 - 55
  • [5] ANTIOXIDANT FUNCTIONS OF PHYTIC ACID
    GRAF, E
    EATON, JW
    [J]. FREE RADICAL BIOLOGY AND MEDICINE, 1990, 8 (01) : 61 - 69
  • [6] ANTIOXIDANT POTENTIAL OF FERULIC ACID
    GRAF, E
    [J]. FREE RADICAL BIOLOGY AND MEDICINE, 1992, 13 (04) : 435 - 448
  • [7] FREE-RADICALS AND ANTIOXIDANTS IN FOOD AND IN-VIVO - WHAT THEY DO AND HOW THEY WORK
    HALLIWELL, B
    MURCIA, MA
    CHIRICO, S
    ARUOMA, OI
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1995, 35 (1-2) : 7 - 20
  • [8] NATURAL ANTIOXIDANTS IN GRAPES AND WINES
    KANNER, J
    FRANKEL, E
    GRANIT, R
    GERMAN, B
    KINSELLA, JE
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (01) : 64 - 69
  • [9] Release of covalently bound ferulic acid from fiber in the human colon
    Kroon, PA
    Faulds, CB
    Ryden, P
    Robertson, JA
    Williamson, G
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (03) : 661 - 667
  • [10] FREE, ESTERIFIED, AND INSOLUBLE-BOUND PHENOLIC-ACIDS .1. EXTRACTION AND PURIFICATION PROCEDURE
    KRYGIER, K
    SOSULSKI, F
    HOGGE, L
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (02) : 330 - 334