Phenolic Compounds of Cereals and Their Antioxidant Capacity

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 1, 2016, Pages 25-35

  Van Hung, Pham ^a  

^a INTERNATIONAL UNIVERSITY   (Viet Nam)

Author keywords

antioxidant; cereals; Phenolic compounds; reactive oxygen species

Indexed keywords

AGENTS; DISEASES; FREE RADICALS; HEALTH; PHENOLS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; CARDIO-VASCULAR DISEASE; CEREALS; LOW DENSITY LIPOPROTEINS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC COMPOUNDS; REACTIVE OXYGEN SPECIES; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD GRAIN; FUNCTIONAL FOOD; HORDEUM; HUMAN; MAIZE; ORYZA; WHEAT;

ANIMALS; ANTIOXIDANTS; EDIBLE GRAIN; FLAVONOIDS; FUNCTIONAL FOOD; HORDEUM; HUMANS; ORYZA; PHENOLS; TRITICUM; ZEA MAYS;

EID: 84947447646     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.708909     Document Type: Article

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