Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour
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- 作者：Monica Whent ; Haiqiu Huang ; Zhuohong Xie ; Herman Lutterodt ; Lu Yu ; E. Patrick Fuerst ; Craig F. Morris ; Liangli (Lucy) Yu ; Devanand Luthria
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：March 7, 2012
- 年：2012
- 卷：60
- 期：9
- 页码：2129-2135
- 全文大小：245K
- 年卷期：v.60,no.9(March 7, 2012)
- ISSN：1520-5118
文摘
Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 渭g/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 渭g/g, and 伪-tocopherol levels ranged from 12 to 61 渭g/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1尾 (IL-1尾) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-伪 (TNF-伪) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1尾, and also had the highest levels of ferulic acid and 伪-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and 伪-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.