期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2010
卷号：5
期号：1-2
页码：18-23
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：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.
关键词：whole grain cereals; antioxidants; antioxidant capacity; health effect
