Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

Plant Foods for Human Nutrition

Volumn 66, Issue 1, 2011, Pages 41-47

  Lopez Martinez, Leticia X ^a   Parkin, Kirk L ^b   Garcia, Hugo S ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Antioxidants; Corn; Masa; Nixtamal; Quinone reductase; Tortilla

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE (PHOSPHATE) DEHYDROGENASE (QUINONE);

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CELL LINE; CHEMISTRY; COMPARATIVE STUDY; COOKING; FLOUR; FOOD HANDLING; GENOTYPE; MAIZE; METABOLISM; MOUSE; PHENOTYPE;

ANALYSIS OF VARIANCE; ANIMALS; ANTHOCYANINS; ANTIOXIDANTS; CELL LINE; COOKING; FLAVONOIDS; FLOUR; FOOD HANDLING; GENOTYPE; MICE; PHENOLS; PHENOTYPE; QUINONE REDUCTASES; ZEA MAYS;

MURINAE; TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 79955056080     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0210-z     Document Type: Article

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