Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies
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- 作者：Kabo Masisia ; Trust Betaa ; b ; Trust.Beta@umanitoba.ca" class="auth_mail" title="E-mail the corresponding author ; Mohammed H. Moghadasianc ; d ; mmoghadasian@sbrc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：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 polysaccharide
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：90-97
- 全文大小：344 K
文摘
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In vitro and in vivo antioxidant activities of cereal grains are summarized.
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Cereals provide significant levels of bioactive phytochemicals including phenolic acids and carotenoids.
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These phytochemicals are unevenly distributed in the grain kernel and possess antioxidant properties.
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Consumption of cereal grain products favorably alters endogenous antioxidant markers.
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Adequate intake of cereal grains may potentially mitigate oxidative stress.