Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
Abstract
Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of...
Paper Details
Title
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
Published Date
Aug 28, 2015
Journal
Volume
20
Issue
9
Pages
15666 - 15685
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