Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

(2018) El-Sayed M. Abdel-Aal et al.   FOOD CHEMISTRY

Anthocyanin Composition and Content in Rye Plants with Different Grain Color

(2018) Pavel Zykin et al.   MOLECULES

Anthocyanins of Coloured Wheat Genotypes in Specific Response to SalStress

(2018) Sonia Mbarki et al.   MOLECULES

A two-season impact study on Globularia alypum: adaptive leaf structures and secondary metabolite variations

(2018) Stavroula Mamoucha et al.   PLANT BIOSYSTEMS

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

(2017) Debora Giordano et al.   FOOD CHEMISTRY

Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates

(2017) G.T. Sigurdson et al.   FOOD CHEMISTRY

Pelargonidin-3- O -glucoside and its metabolites have modest anti-inflammatory effects in human whole blood cultures

(2017) Anna M. Amini et al.   NUTRITION RESEARCH

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Preventive and Therapeutic Potentials of Anthocyanins in Diabetes and Associated Complications

(2017) Swathi Putta et al.   CURRENT MEDICINAL CHEMISTRY

Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation

(2015) Fei Lao et al.   Food Analytical Methods

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Wheat seedlings as food supplement to combat free radicals: An in vitro approach

(2015) M Jeyam et al.   INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

(2015) Lilei Yu et al.   MOLECULES

Natural Antioxidants in Wheat Sprout Extracts

(2014) Stefano Perni et al.   CURRENT ORGANIC CHEMISTRY

Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species

(2014) Paolo Benincasa et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutraceuticals in cognitive impairment and Alzheimer’s disease

(2014) P. Mecocci et al.   Frontiers in Pharmacology

Germinated grains: a superior whole grain functional food?

(2013) Kristina Nelson et al.   CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY

Analysis of anthocyanins in powdered berry extracts by planar chromatography linked with bioassay and mass spectrometry

(2013) Georgiana C. Cretu et al.   FOOD CHEMISTRY

Development of a planar chromatographic method for quantitation of anthocyanes in pomace, feed, juice and wine

(2013) Stephanie Krüger et al.   JOURNAL OF CHROMATOGRAPHY A

Accumulation of Phenylpropanoids and Correlated Gene Expression during the Development of Tartary Buckwheat Sprouts

(2012) Xiaohua Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phytochemical Composition and Biological Activity of 8 Varieties of Radish (Raphanus sativus L.) Sprouts and Mature Taproots

(2011) Paul R. Hanlon et al.   JOURNAL OF FOOD SCIENCE

Impact of germination on phenolic content and antioxidant activity of 13 edible seed species

(2009) Bolívar A. Cevallos-Casals et al.   FOOD CHEMISTRY

Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.)

(2009) D.C. Knievel et al.   JOURNAL OF CEREAL SCIENCE

Health effects of quercetin: From antioxidant to nutraceutical

(2008) Agnes W. Boots et al.   EUROPEAN JOURNAL OF PHARMACOLOGY