Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

Food Chemistry

Volumn 196, Issue , 2016, Pages 90-97

  Masisi, Kabo ^a   Beta, Trust ^a,b   Moghadasian, Mohammed H ^a,c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c ST BONIFACE GENERAL HOSPITAL   (Canada)

Author keywords

Abbreviations ABTS 2,2 azino bis(3 ethylbenzthiazoline 6 sulfonic acid); AOP antioxidant potential; CAA cellular antioxidant activity; CAT catalase; CUPRA copper reduction assay; DPPH 2,2, diphenyl 1 picrylhydrazyl; FOs feruloyl oligosaccharides; FRAP ferric reducing ability of plasma; GAE gallic acid equivalent; GPx glutathione peroxidase; GSH reduced glutathione; GSSG oxidized glutathione; HAT hydrogen atom transfer; LDL low density lipoprotein; LOX lipoxygenase; NSP nonstarch polysaccharides; ORAC oxygen radical absorbance capacity; POX peroxidase; ROS reactive oxygen species; SOD superoxide dismutase; TAC total anthocyanin contents; TBARS thiobarbituric acid reactive substances; TE trolox equivalents; TEAC trolox equivalent antioxidant capacity; TOSC total oxyradical scavenging capacity; TP total phenolics; TPC total phenolic content; TRAP total peroxyl radical trapping antioxidant parameter; WEAX water extractable arabinoxylans

Indexed keywords

AGENTS; ANTHOCYANINS; ATOMS; BIOCHEMISTRY; BIOLOGICAL WATER TREATMENT; CEREAL PRODUCTS; DRIERS (MATERIALS); ENZYMES; FREE RADICAL REACTIONS; GRAIN (AGRICULTURAL PRODUCT); OXYGEN; PEPTIDES; PLANTS (BOTANY);

ABBREVIATIONS ABTS 2,2-AZINO-BIS(3-ETHYLBENZTHIAZOLINE-6-SULFONIC ACID); ANTIOXIDANT POTENTIAL; ARABINOXYLANS; CAT CATALASE; CELLULAR ANTIOXIDANT ACTIVITIES; COPPER REDUCTION; DPPH 2,2,-DIPHENYL-1-PICRYLHYDRAZYL; FERRIC REDUCING ABILITY OF PLASMAS; GALLIC ACIDS; GLUTATHIONE PEROXIDASE; GLUTATHIONES; HYDROGEN-ATOM TRANSFER; LIPOXYGENASES; LOW DENSITY LIPOPROTEINS; NON-STARCH POLYSACCHARIDES; OXYGEN RADICAL ABSORBANCE CAPACITIES; PEROXYL RADICAL; POX PEROXIDASE; REACTIVE OXYGEN SPECIES; REDUCED GLUTATHIONE; SCAVENGING CAPACITY; SUPER OXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL ANTHOCYANIN CONTENTS; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS;

ANTIOXIDANT; PHENOL;

ANTIOXIDANT ACTIVITY; BIOAVAILABILITY; BLACK RICE; BROWN RICE; CEREAL; DIGESTION; FERMENTATION; GASTROINTESTINAL ABSORPTION; HUMAN; IN VITRO STUDY; IN VIVO STUDY; MILLET; NONHUMAN; OAT; OXIDATIVE STRESS; PHYTOCHEMISTRY; REVIEW; RICE; RYE; WHEAT; WHEAT BRAN; WILD RICE; CHEMISTRY; FOOD GRAIN;

ANTIOXIDANTS; EDIBLE GRAIN; HUMANS; OXIDATIVE STRESS;

EID: 84942016372     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.021     Document Type: Review

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