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.
Table des matières
Chapter 1: Overview and Prospective (Liangli (Lucy) Yu).
Chapter 2: Antioxidant Properties of Wheat Grain and its Fractions (Fereidoon Shahidi, Chandrika Lyana-Pathirana).
Chapter 3: Effects of Genotype, Environment and Genotype Environment: Interaction on the Antioxidant Properties of Wheat(Archie Mpofu, Trust Beta, Harry D. Sapirstein).
Chapter 4: Carotenoid, Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain and its Fractions (Rong Tsao).
Chapter 5: Antioxidant Properties of What Phenolic Acids(Liangping Yu, Zhihong Cheng).
Chapter 6: Effects of Post-Harvest Treatments, Food Formulationand Processing Conditions on What Antioxidant Properties(Chunjian (C.J.) Lin, Gang Guo).
Chapter 7: Antioxidant Properties of Wheat-Based Breakfast Foods(Elizabeth A. Arndt, Marla W. Luther).
Chapter 8: Effects of Extraction Method and Conditions on Wheat Antioxidant Extraction (Jeffrey Moore, Liangli (Lucy)Yu).
Chapter 9: Methods for Antioxidant Capacity Estimation of Wheatand Wheat-Based Food Products (Jeffrey Moore, Liangli (Lucy)Yu).
Chapter 10: Application of ESR in Wheat Antioxidant Determination (Zhihong Cheng, Liangping Yu, Jun Jie Yin).
Chapter 11: Analysis of Tocopherolsand Carotenoids in Wheat Materials Using Liquid Chromatography-Mass Spectrometry Technology(Zhigang Hao, Denys Charles).
Chapter 12: Quantification of Phenolic Acids in Wheat and Wheat-Based Products (Kequan Zhou).
Chapter 13: Effects of Wheat on Normal Intestine (John Parry).
Chapter 14: Wheat Antioxidants and Cholesterol Metabolism(Huiping Zhou, Elaine Studer, Junjun Zhang).
Chapter 15: Wheat Antioxidant Bioavailability (Yutaka Konishi).
Chapter 16: Wheat Lignans: Promising Cancer Preventive Agents(Weiqun Wang, Allan Ayella, Yu Jiang, Ping Ouyang, Hongyan Qu).
A propos de l’auteur
Liangli Yu, Ph D, 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 Ph D in food science from Purdue University in 1999.
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