Buckwheat - The source of antioxidant activity in functional foods

Food Research International

Volumn 35, Issue 2-3, 2002, Pages 207-211

  Holasova, M ^a   Fiedlerova, V ^a   Smrcinova, H ^a   Orsak, M ^b   Lachman, J ^b   Vavreinova, S ^a  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Antioxidant activity; Buckwheat; Phenolics; Rutin; Tocols

Indexed keywords

AVENA; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036176779     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00185-5     Document Type: Conference Paper

References (16)

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4. Changes in the content of polyphenols in barley grains and pea seeds after controlled accelerated aging treatment
5. Determination of rutin in buckwheat foods by high performance liquid chromatography
6. Inter-varietal variations of rutin content in common buckwheat flour (Fagopyrum esculentum Moench.)
7. Effects of cultivar and environment on phenolic acids in buckwheat
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13. Antioxidant compounds from buckwheat (Fagopyrum esculentum Möench) hulls
14. Antioxidative activity of buckwheat seed extracts and its rapid estimate for evaluation of breeding materials
15. A rapid method for measurement of total antioxidant status of selected cereal grains
16. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions