Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars

In this study, the quali-quantitative composition of hydrophilic (phenolic acids) and lipophilic (isoprenoids) extracts from whole-meal flour of five elite Italian durum wheat cultivars was determined. Significant differences in the content of bioactive compounds were observed among the wheat extrac...

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Detalles Bibliográficos
Autores principales: Laddomada, Barbara, Durante, Miriana, Minervini, Fiorenza, Garbetta, Antonella, Cardinali, Angela, D’Antuono, Isabella, Caretto, Sofia, Blanco, Antonio, Mita, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4346910/
https://www.ncbi.nlm.nih.gov/pubmed/25658801
http://dx.doi.org/10.3390/ijms16023512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4346910/
https://www.ncbi.nlm.nih.gov/pubmed/25658801
http://dx.doi.org/10.3390/ijms16023512

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