The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants
Abstract
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 be 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.
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Citations
Cites
Antioxidant potential of ferulic acid
Graf, E. (1992) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(92)90184-i · Cited by 1,115
Cited by
KIM, K., TSAO, R., YANG, R., & CUI, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.032 · Cited by 913
Antioxidant activity of methanolic extracts from some grains consumed in Korea
Choi, Y., Jeong, H.-S., & Lee, J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.08.004 · Cited by 411
Antioxidant Properties of Bran Extracts from “Akron” Wheat Grown at Different Locations
Yu, L., Perret, J., Harris, M., Wilson, J., & Haley, S. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020950z · Cited by 363
Antioxidants: Its medicinal and pharmacological applications
(2010) · African Journal of Pure and Applied Chemistry · doi:10.5897/ajpac.9000020 · Cited by 284
Metadata
- Authors
- Baublis, A. J., Lu, C., Clydesdale, F. M., & Decker, E. A.
- Venue
- Journal of the American College of Nutrition
- Publisher
- Informa UK Limited
- Published
- 2000-06
- Volume
- 19
- Issue
- sup3
- Pages
- 308S-311S
- ISSN
- 0731-5724 (ISSN-L)
- 1541-1087
- OpenAlex
- W2043435450
- Cited by
- 164
- References
- 1
- FWCI
- 1.88
- Type
- journal article
- Language
- en
- Open access
- closed
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- Baublis, A. J., Lu, C., Clydesdale, F. M., & Decker, E. A. (2000). Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants. Journal of the American College of Nutrition. https://doi.org/10.1080/07315724.2000.10718965
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
