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Informationen zum Autor Liangli Yu, PhD, is an Associate Professor in the Department of Nutrition and Food Science at the University of Maryland in College Park, where she specializes in the chemistry andbiochemistry of nutraceuticals and foods. Dr. Yu received her PhD in food science from Purdue University in 1999. Klappentext Maximizing the health benefits of wheat-based foodsGrowing evidence indicates that eating whole wheat foods may produce health benefits, including a reduced risk of coronary heart disease and certain types of cancer. Wheat Antioxidants is a comprehensive reference that consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. With chapters contributed by leading experts, this definitive resource:*Discusses antioxidant properties of wheat grains and fractions and their phytochemical composition*Covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability*Discusses the analytical methods for investigating the antioxidant properties of wheat grain and fractions and their phytochemical composition, including spectrophotometric and fluorometric methods and electron spin resonance (ESR) spectroscopy*Covers the effects of wheat antioxidants on genes involved in cholesterol metabolism and the potential effect of wheat antioxidants on normal intestinal cells and nutrient absorptionMultidisciplinary approaches are required to capitalize on the potential of wheat antioxidants and maximize the benefits of wheat-based foods rich in natural antioxidants. Wheat Antioxidants provides the background for further research and makes the latest information accessible to cereal chemists, food technologists, food processors, nutritionists, industry consultants, and others interested in functional foods, nutraceuticals, and wheat. Zusammenfassung This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. Inhaltsverzeichnis Contributors xi CHAPTER 1 OVERVIEW AND PROSPECTIVE 1 1.1 Introduction 1 1.2 Antioxidant Properties of Wheat Grain 2 1.3 Other Biological Activities of Wheat Antioxidants 3 1.4 Wheat Antioxidants: Opportunities and Challenges 5 CHAPTER 2 ANTIOXIDANT PROPERTIES OF WHEAT GRAIN AND ITS FRACTIONS 7 2.1 Sample Preparation 8 2.2 Total Phenolic Content (TPC) and Total Antioxidant Capacity (TAC) of Wheat Fractions 8 2.3 Iron(II)-Chelating Activity of Wheat Fractions 11 2.4 Oxygen Radical Absorbance Capacity (ORAC) of Wheat Fractions 13 2.5 Inhibition of Photochemiluminescence (PCL) by Wheat Fractions 14 2.6 Effect of Milling and Pearling of Wheat on Inhibition of Low-Density Lipoprotein (LDL) Oxidation 17 2.7 Influence of Milling and Pearling on Homediated Supercoiled DNA Scission by Wheat 19 2.8 Conclusions 20 CHAPTER 3 EFFECTS OF GENOTYPE, ENVIRONMENT AND GENOTYPE ¿ ENVIRONMENT INTERACTION ON THE ANTIOXIDANT PROPERTIES OF WHEAT 24 3.1 Introduction 24 3.2 Genotype Effects 26 3.2.1 Total Phenolic Content 27 3.2.2 Phenolic Acid Composition 28 3.2.3 DPPH Scavenging Capacity 31 3.2.4 Superoxide Scavenging Capacities 31 3.2.5 Peroxyl Radical Scavenging Capacities 32 3.3 Environment Effects 32 3.4 Genotype by Environment Interaction Effects 33 3.5 Relative Contribution of G, E, and G ¿ E Effects to Total Variation 35 3.6 Concluding Remarks 37 CHAPTER 4 CAROTENOID, TOCOPHEROL, LIGNAN, FLAVONOID, AND PHYTOSTEROL COMPOSITIONS OF WHEAT...
