Bioavailability and Bioactivity of Alkylresorcinols from Different Cereal Products
| Autor: | Ren-Yong Zhao, Yue Sun, Zhicheng Chen, Shuang-Qi Tian |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences Bran biology 030309 nutrition & dietetics Nutrition. Foods and food supply digestive oral and skin physiology food and beverages Biological activity 04 agricultural and veterinary sciences Enzyme assay Bioavailability 03 medical and health sciences Bioactive substance chemistry biology.protein TX341-641 Food science 0405 other agricultural sciences Safety Risk Reliability and Quality Carotenoid 040502 food science Food Science Cholesterol absorption |
| Zdroj: | Journal of Food Quality, Vol 2020 (2020) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | Cereal products are the most important dietary source for energy intake and several bioactive compounds with high concentrations in the bran and the germ. Different cereal products provide a rich source of bioactive phytochemicals, namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazines, phytosterols, and lignans. The bioactive substance alkylresorcinols (ARs) present in the whole cereal can inhibit enzyme activity, prevent bacterial or fungal infection, reduce cholesterol absorption, prevent cancer, and resist oxidation. In this paper, we discussed the biological activity of ARs in whole cereal products. Understanding the effects of processing on cereal phytochemicals will help us to develop improved processes for processing cereal foods with higher retention rates of bioactive compounds. |
| Databáze: | OpenAIRE |
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