Wheat Antioxidants / Edition 1

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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.

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Editorial Reviews

From the Publisher
"The book presents current information on antioxidant compounds of wheat." (Food Science and Technology Abstracts, September 2008)
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Product Details

  • ISBN-13: 9780470042595
  • Publisher: Wiley
  • Publication date: 12/10/2007
  • Edition number: 1
  • Pages: 276
  • Product dimensions: 6.38 (w) x 9.43 (h) x 0.76 (d)

Meet the Author

Liangli Yu, PhD, is an Associate Professor in the Department of Nutrition and Food Science at the University of Maryland in College Park, where she specializes in the chemistry andbiochemistry of nutraceuticals and foods. Dr. Yu received her PhD in food science from Purdue University in 1999.

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Table of 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).

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