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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

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