Wheat Antioxidants [Hardcover]

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. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability.

Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

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