HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Figures Only Full Text Full Text (PDF) Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Baublis, A. J. Articles by Decker, E. A. Search for Related Content PubMed PubMed Citation Articles by Baublis, A. J. Articles by Decker, E. A.

Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants

Coca Cola Company, Atlanta, Georgia (A.J.B.)
Dept. of Food Science, University of Massachusetts, Amherst, Massachusetts (C.L., F.M.C., E.A.D.)

Address reprint requests to: Eric A. Decker, Ph.D., Department of Food Science, Chenoweth Lab, University of Massachusetts, Amherst, MA 01003

Whole wheat- and wheat bran-based ready-to-eat breakfast cereals could be important sources of dietary antioxidants. Of the antioxidants in wheat, free and esterified phenolic acids seem to have the greatest potential to be beneficial to health. Phenolic acids from breakfast cereals possess strong antioxidant activity in vitro at concentrations that would be obtained from a normal serving of whole wheat cereal. In addition, acid conditions and enzymic hydrolysis increase the solubility and activity of wheat phenolics suggesting that the digestive process could be important in altering the antioxidant potential of wheat-based foods. Current research on the antioxidant activity of wheat phenolics suggests that further research is warranted to determine the potential benefits of these dietary antioxidants. In addition, identification of both biological (e.g. digestion) and food processing conditions that impact the distribution, stability and activity of wheat antioxidants is needed in order to be able to produce food products with maximum health benefits.

Key words: antioxidants, wheat, whole grain, phenolics, lipid oxidation

This article has been cited by other articles:

				L. Marquart, D. R. Jacobs Jr, and J. L. Slavin Whole Grains and Health: An Overview J. Am. Coll. Nutr., June 1, 2000; 19(90003): 289S - 290. [Full Text] [PDF]