Review article

Antioxidant Properties of Whole Grain Cereals

Nikolina Čukelj orcid.org/0000-0002-5255-2910 ; Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering , University of Zagreb, Pierotti street 6, 10.000 Zagreb, Croatia
Dubravka Novotny orcid.org/0000-0001-8760-6125 ; Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering , University of Zagreb, Pierotti street 6, 10.000 Zagreb, Croatia
Duška Ćurić ; Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering , University of Zagreb, Pierotti street 6, 10.000 Zagreb, Croatia

Abstract

Cereals have a long history of use by humans. Cereals and cereal products are staple foods, and are important source of energy, carbohydrate, protein, fibre, vitamins (E, B) and minerals (Zn, Mg, Fe) in both developed and developing countries. The health aspects of whole grain cereals have long been known, but the antioxidant profile of whole grains has only recently been introduced to the antioxidant research community where mostly fruits and vegetables are in focus. In vitro experiments confirm antioxidant richness of whole grains and their specific fractions, but further in vivo investigations are needed to confirm the activity. Great variety of whole grain antioxidants suggest that regular consumption
of whole grain cereals may have a significant role in slowing down degenerative processes and prevention of chronic diseases.

Keywords

whole grain cereals; antioxidants; antioxidant capacity; health effect

Hrčak ID:

59408

URI

https://hrcak.srce.hr/59408

Publication date:

30.6.2010.

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