broa
dehydrodiferulic acids
ferulic acid
hydroxycinnamic acid amides
maize
p-coumaric acid
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
26 Apr 2021
26 Apr 2021
Historique:
received:
27
03
2021
revised:
21
04
2021
accepted:
24
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called
Identifiants
pubmed: 33925894
pii: antiox10050672
doi: 10.3390/antiox10050672
pmc: PMC8145897
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Seventh Framework Programme
ID : 245058
Organisme : Fundação para a Ciência e Tecnologia
ID : LISBOA-01-0145-FEDER-402-022125
Organisme : Fundação para a Ciência e Tecnologia
ID : UID/Multi/04551/2020
Organisme : Portugal 2020
ID : LISBOA-01-0145-FEDER-402-022125
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