Antioxidant activity of grains.

By K. K. Adom, R. Liu. Journal of Agricultural and Food Chemistry, 2002

1,741 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/162a78d1fc25fa50cfdbc2a01008b4a7284d191d

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Citations in the corpus

Cereal landraces for sustainable agriculture. A review (2010, background): “Maize contains appreciable amounts of carotenoids (Wurtzel, 2004) and has a greater total phenolic content and total antioxidant activity than wheat, oats or rice (Adom and Liu, 2002).”
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, neutral): “Free/soluble-conjugated ferulic acid: 0·7–4·9 mg/100 g((527,532)) Bound ferulic acid: 14–64 mg/100 g((197,527,532))”
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, positive): “It has been postulated that sorghum grain phytochemicals may provide overall disease protection in vivo through not only antioxidative but also hypoglycemic, and hypolipidemic mechanisms.((95,96)) However, the extent of these health beneficial effects is unclear since only limited clinical research ”
Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica) (2003, methodology): “…of the antioxidant activity mainly due to free phenolic compounds and polar compounds (including carotenoids) was determined in 7-g samples of nopalitos (fresh and thermally-treated) samples homogenized with 20mL of 80% chilled ethanol and centrifuged at 6000 g for 10min (Adom and Liu, 2002).”
Effect of fish meal replacement by plant protein sources on non-specific defence mechanisms and oxidative stress in gilthead sea bream (Sparus aurata) (2005, background): “…effects have also been found in mammals and have been associated to the presence of various classes of phenolic compounds, composed principally by ferulic acid and flavonoids, which have potent antioxidant activities associated with beneficial health effects (Adom and Liu, 2002; Bub et al., 2003).”
Chemistry and Biochemistry of Dietary Polyphenols (2010, background): “Nutrients 2010, 2 1240 are partitioned into ethyl acetate or n-butanol [8-10].”
Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus Hypochondriacus L.) Flour Using Response Surface Methodology (2012, methodology): “Bound phytochemicals in amaranth samples were extracted according to the method recommended by Adom & Liu [30] and Adom et al.”
Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods (2015, background): “The bran fraction contains markedly higher concentrations of phenolic acids than those in white flour [8].”
Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. (2008, background): “However, the percentage of free FA in cereals only accounts for 0.1–0.5% (Adom & Liu, 2002).”