Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour-Reference-Cited by-同舟云学术

Phytochemical Composition, Anti-inflammatory, and Antiproliferative Activity of Whole Wheat Flour

Published:2012-02-22 Issue:9 Volume:60 Page:2129-2135
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Whent Monica¹,Huang Haiqiu¹,Xie Zhuohong¹,Lutterodt Herman¹,Yu Lu¹,Fuerst E. Patrick²,Morris Craig F.²,Yu Liangli (Lucy)¹,Luthria Devanand³

Affiliation:

1. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States

2. Department Crop and Soil Sciences, Washington State University, and Western Wheat Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Pullman, Washington 99164-6394, United States

3. Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf203807w

Reference41 articles.

1. Health Benefits of Whole Grain Phytochemicals

2. Clinical implications of inflammation for cardiovascular primary prevention

3. Antioxidants and Prevention of Chronic Disease

4. Effects of Genotype and Environment on the Antioxidant Properties of Hard Winter Wheat Bran

5. Chemical Composition of Five Commercial Gynostemma pentaphyllum Samples and Their Radical Scavenging, Antiproliferative, and Anti-inflammatory Properties

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