Effect of wheat species (
Antioxidants
Minerals
Organic
Phenolics
Wheat flour
Whole-grain
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Jun 2020
30 Jun 2020
Historique:
received:
27
11
2019
revised:
02
04
2020
accepted:
30
04
2020
entrez:
19
5
2020
pubmed:
19
5
2020
medline:
19
5
2020
Statut:
epublish
Résumé
There is strong evidence for health benefits from whole-grain wheat consumption and these have been linked to their higher fibre, antioxidant/(poly)phenolic and mineral contents. However, there is still scientific controversy about the relative effect of wheat species (
Identifiants
pubmed: 32420543
doi: 10.1016/j.fochx.2020.100091
pii: S2590-1575(20)30015-8
pii: 100091
pmc: PMC7215096
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100091Informations de copyright
© 2020 The Authors. Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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