Wheat bran phenolic acids: Bioavailability and stability in whole wheat-based foods

Molecules

Volumn 20, Issue 9, 2015, Pages 15666-15685

  Laddomada, Barbara ^a   Caretto, Sofia ^a   Mita, Giovanni ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Antioxidant activity; Bio accessibility; Bioactive compounds; Functional foods; Phenolic acids; Whole wheat flour

Indexed keywords

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ANALYSIS; BIOAVAILABILITY; CHEMISTRY; DIETARY FIBER; FUNCTIONAL FOOD; HUMAN; WHEAT;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIETARY FIBER; FUNCTIONAL FOOD; HUMANS; HYDROXYBENZOATES; TRITICUM;

EID: 84942693285     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules200915666     Document Type: Review

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