Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods.

Laddomada, Barbara; Caretto, Sofia; Mita, Giovanni

Laddomada, Barbara; Caretto, Sofia; Mita, Giovanni.

Affiliation

Laddomada B; Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy. barbara.laddomada@ispa.cnr.it.
Caretto S; Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy. sofia.caretto@ispa.cnr.it.
Mita G; Istituto di Scienze delle Produzioni Alimentari, CNR, Via Prov.le Monteroni, 73100 Lecce, Italy. giovanni.mita@ispa.cnr.it.

Molecules ; 20(9): 15666-85, 2015 Aug 28.

Article in En | MEDLINE | ID: mdl-26343624

Subject(s)

Dietary Fiber/analysis; Hydroxybenzoates/chemistry; Hydroxybenzoates/pharmacokinetics; Triticum/chemistry; Anti-Inflammatory Agents/chemistry; Anti-Inflammatory Agents/pharmacokinetics; Antioxidants/chemistry; Antioxidants/pharmacokinetics; Biological Availability; Functional Food; Humans

Key words

antioxidant activity; bio-accessibility; bioactive compounds; functional foods; phenolic acids; whole-wheat flour

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Dietary Fiber / Hydroxybenzoates Limits: Humans Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2015 Document type: Article Affiliation country: Italy Country of publication: Switzerland

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