Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols
Joint Authors
Tian, Shuangqi
Sun, Yue
Chen, Zhicheng
Yang, Yingqi
Wang, Yanbo
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-05-21
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Phenolic compounds are important products of secondary metabolism in plants.
They cannot be synthesized in the human body and are mainly taken from food.
Cereals, especially whole grains, are important sources of dietary polyphenols.
Compared with vegetables and fruits, the content and biological activities of polyphenols in cereals have long been underestimated.
Polyphenols in whole grains are non-nutritive compounds, which are distributed in all structural areas of cereal substances, mainly phenolic acids, flavonoids, and lignans.
In recent years, the health effects of whole grains are closely related to their phenolic compounds and their antioxidant activities.
Now, different physicochemical processing treatments and their effects have been summarized in order to provide the basis for promoting the development and utilization of food.
The various functions of whole grains are closely related to the antioxidant effect of polyphenols.
As the basic research on evaluating the antioxidant effect of active substances, in vitro antioxidant tests are faster and more convenient.
American Psychological Association (APA)
Tian, Shuangqi& Sun, Yue& Chen, Zhicheng& Yang, Yingqi& Wang, Yanbo. 2019. Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174323
Modern Language Association (MLA)
Tian, Shuangqi…[et al.]. Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174323
American Medical Association (AMA)
Tian, Shuangqi& Sun, Yue& Chen, Zhicheng& Yang, Yingqi& Wang, Yanbo. Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174323
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174323