The DOI matches its Crossref record; 77 of the 77 references it cites were found in a registry or an index.
Phenolic Compounds of Cereals and Their Antioxidant Capacity
Abstract
Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents (TPCs), phenolic acid profile and antioxidant capacity of the extracted from wheat, corn, rice, barley, sorghum, rye, oat, and millet, which have been recently reported, are summarized. The review shows clearly that cereals contain a number of phytochemicals including phenolics, flavonoids, anthocyanins, etc. The phytochemicals of cereals significantly exhibit antioxidant activity as measured by trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity (ORAC), inhibition of oxidation of human low-density lipoprotein (LDL) cholesterol and DNA, Rancimat, inhibition of photochemilumenescence (PCL), and iron(II) chelation activity. Thus, the consumption of whole grains is considered to have significantly health benefits in prevention from chronic diseases such as cardiovascular disease, diabetes, and cancer because of the contribution of phenolic compounds existed. In addition, the extracts from cereal brans are considered to be used as a source of natural antioxidants.
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Cites
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Cited by
Anthocyanins: Factors Affecting Their Stability and Degradation
Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021) · Antioxidants · doi:10.3390/antiox10121967 · Cited by 911
Wang, F., Zheng, J., Yang, B., Jiang, J., Fu, Y., & Li, D. (2015) · Journal of the American Heart Association · doi:10.1161/jaha.115.002408 · Cited by 340
Profile of phenolic compounds and antioxidant activity of finger millet varieties
Xiang, J., Apea-Bah, F. B., Ndolo, V. U., Katundu, M. C., & Beta, T. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.120 · Cited by 267
Polyphenols and neuroprotection: therapeutic implications for cognitive decline
Caruso, G., Torrisi, S. A., Mogavero, M. P., Currenti, W., Castellano, S., Godos, J., Ferri, R., Galvano, F., Leggio, G. M., Grosso, G., et al. (2022) · Pharmacology & Therapeutics · doi:10.1016/j.pharmthera.2021.108013 · Cited by 140
An Insight into the Anticancer Effects of Fermented Foods: A Review
Tasdemir, S. S., & Sanlier, N. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104281 · Cited by 77
Metadata
- Authors
- Van Hung, P.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2014-07-30
- Volume
- 56
- Issue
- 1
- Pages
- 25-35
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2077709879
- Cited by
- 444
- References
- 77
- FWCI
- 5.59
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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