Main description:

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.

Contents:

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 Formulation and 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 Wheat and Wheat-Based Food Products ( Jeffrey Moore, Liangli (Lucy) Yu ). Chapter 10: Application of ESR in Wheat Antioxidant Determination ( Zhihong Cheng, Liangping Yu, JunJie 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 ).