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Pregled bibliografske jedinice broj: 486978

Antioxidant Properties of Whole Grain Cereals


Čukelj, Nikolina; Novotni, Dubravka; Ćurić, Duška
Antioxidant Properties of Whole Grain Cereals // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (2010), 1-2; 18-23 (podatak o recenziji nije dostupan, pregledni rad, znanstveni)


Naslov
Antioxidant Properties of Whole Grain Cereals

Autori
Čukelj, Nikolina ; Novotni, Dubravka ; Ćurić, Duška

Izvornik
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (1847-3423) 5 (2010), 1-2; 18-23

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Whole grain cereals; antioxidants; antioxidant capacity; health effect

Sažetak
Cereals have a long history of use by humans. Cereals and cereal products are staple foods, and are important source of energy, carbohydrate, protein, fi bre, vitamins (E, B) and minerals (Zn, Mg, Fe) in both developed and developing countries. The health aspects of whole grain cereals have long been known, but the antioxidant profi le of whole grains has only recently been introduced to the antioxidant research community where mostly fruits and vegetables are in focus. In vitro experiments confi rm antioxidant richness of whole grains and their specific fractions, but further in vivo investigations are needed to confi rm the activity. Great variety of whole grain antioxidants suggest that regular consumption of whole grain cereals may have a signifi cant role in slowing down degenerative processes and prevention of chronic diseases.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts