Aneugenic 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) in sprouts of Triticum aestivum cultivars – A ‘safety health food’?-Reference-Cited by-同舟云学术

Aneugenic 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 2,4-dihydroxy-1,4-benzoxazin-3-one (DIBOA) in sprouts of Triticum aestivum cultivars – A ‘safety health food’?

Published:2010-08 Issue:4 Volume:121 Page:973-979
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Prinz Sonja,Schauberger Doris,Bauer Ina Maria,Knasmueller Siegfried,Kopp Brigitte

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. Analogs of the cyclic hydroxamic acid 2,4-dihydroxy-7-methoxy-2H-1,4-benzoxazin-3-one (DIMBOA): Decomposition to benzoxazolinones and reaction with β-mercaptoethanol;Atkinson;Journal of Organic Chemistry,1991

4. Benzoxazinoids – Cyclic hydroxamic acids, lactams and their corresponding glucosides in the genus Aphelandra (Acanthaceae);Baumeler;Phytochemistry,2000

5. A reciprocal backcross monosomic analysis of the scab resistant spring wheat (Triticum aestivum L.) cultivar, ‘Frontana’;Berzonsky;Plant Breeding,2007

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1. Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (Triticum spelta);Foods;2023-04-24

2. Benzoxazinoids - protective secondary metabolites in cereals: The role and application;Ratarstvo i povrtarstvo;2018

3. 2,4-Dihydroxy-7-methoxy-2 H -1,4-benzoxazin-3(4 H )-one (DIMBOA) inhibits trichothecene production by Fusarium graminearum through suppression of Tri6 expression;International Journal of Food Microbiology;2015-12

4. Ionic-liquid-based ultrasound/microwave-assisted extraction of 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one and 6-methoxy-benzoxazolin-2-one from maize (Zea maysL.) seedlings;Journal of Separation Science;2014-12-11

5. Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread;Molecular Nutrition & Food Research;2013-05-16