Is organically produced wheat a source of tocopherols and tocotrienols for health food?

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1789-1795

  Hussain, Abrar ^a   Larsson, Hans ^a   Olsson, Marie E ^a   Kuktaite, Ramune ^a   Grausgruber, Heinrich ^b   Johansson, Eva ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Antioxidants; Daily requirements; Landraces; Organic wheat; Primitive wheat; Spelt; Tocochromanols; Triticum spp; Vitamin E

Indexed keywords

ANTIOXIDANTS; DAILY REQUIREMENTS; LANDRACES; ORGANIC WHEAT; PRIMITIVE WHEAT; SPELT; TOCOCHROMANOLS; TRITICUM SPP; VITAMIN E;

HEALTH;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; TOCOPHEROL;

CONFERENCE PAPER; CULTIVAR; GENOTYPE; GRAIN; HEALTH FOOD; HEATING; LANDRACE; NONHUMAN; WHEAT;

TRITICUM; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84857059848     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.141     Document Type: Conference Paper

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