Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor-Reference-Cited by-同舟云学术

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Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor

Published:2019-08-21 Issue:4 Volume:74 Page:489-494
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Johansson E.,Lange S.,Oshalim M.,Lönnroth I.

Funder

Swedish Government under the ALF agreement

Sahlgrenska Universitetssjukhuset

Lantmännens Forskningsstiftelse

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-019-00767-1.pdf

Reference21 articles.

1. de Punder K, Pruimboom L (2013) The dietary intake of wheat and other cereal grains and their role in inflammation. Nutrients 5(3):771–787. https://doi.org/10.3390/nu5030771

2. Zhu F, Du B, Xu B (2018) Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: a review. Crit Rev Food Sci Nutr 58(8):1260–1270. https://doi.org/10.1080/10408398.2016.1251390

3. Shumoy H, Raes K (2017) Tef: the rising ancient cereal: what do we know about its nutritional and health benefits? Plant Foods Hum Nutr 72(4):335–344. https://doi.org/10.1007/s11130-017-0641-2

4. Inns EL, Buggey LA, Booer C, Nursten HE, Ames JM (2011) Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. J Agric Food Chem 59(17):9335–9343. https://doi.org/10.1021/jf201253t

5. Leitao C, Marchioni E, Bergaentzlé M, Zhao M, Didierjean L, Miesch L, Holder E, Miesch M, Ennahar S (2012) Fate of polyphenols and antioxidant activity of barley throughout malting and brewing. J Cereal Sci 55(3):318–322. https://doi.org/10.1016/j.jcs.2012.01.002

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