WHEAT ANTIOXIDANTS -- CONTENTS -- Contributors -- CHAPTER 1 OVERVIEW AND PROSPECTIVE -- 1.1 Introduction -- 1.2 Antioxidant Properties of Wheat Grain -- 1.3 Other Biological Activities of Wheat Antioxidants -- 1.4 Wheat Antioxidants: Opportunities and Challenges -- CHAPTER 2 ANTIOXIDANT PROPERTIES OF WHEAT GRAIN AND ITS FRACTIONS -- 2.1 Sample Preparation -- 2.2 Total Phenolic Content (TPC) and Total Antioxidant Capacity (TAC) of Wheat Fractions -- 2.3 Iron(II)-Chelating Activity of Wheat Fractions -- 2.4 Oxygen Radical Absorbance Capacity (ORAC) of Wheat Fractions -- 2.5 Inhibition of Photochemiluminescence (PCL) by Wheat Fractions -- 2.6 Effect of Milling and Pearling of Wheat on Inhibition of Low-Density Lipoprotein (LDL) Oxidation -- 2.7 Influence of Milling and Pearling on Homediated Supercoiled DNA Scission by Wheat -- 2.8 Conclusions -- CHAPTER 3 EFFECTS OF GENOTYPE, ENVIRONMENT AND GENOTYPE X ENVIRONMENT INTERACTION ON THE ANTIOXIDANT PROPERTIES OF WHEAT -- 3.1 Introduction -- 3.2 Genotype Effects -- 3.2.1 Total Phenolic Content -- 3.2.2 Phenolic Acid Composition -- 3.2.3 DPPH Scavenging Capacity -- 3.2.4 Superoxide Scavenging Capacities -- 3.2.5 Peroxyl Radical Scavenging Capacities -- 3.3 Environment Effects -- 3.4 Genotype by Environment Interaction Effects -- 3.5 Relative Contribution of G, E, and G X E Effects to Total Variation -- 3.6 Concluding Remarks -- CHAPTER 4 CAROTENOID, TOCOPHEROL, LIGNAN, FLAVONOID, AND PHYTOSTEROL COMPOSITIONS OF WHEAT GRAIN AND ITS FRACTIONS -- 4.1 Introduction -- 4.2 Phytochemical Composition of Wheat -- 4.2.1 Polyphenols (Lignans, Flavonoids) -- 4.2.2 Carotenoids -- 4.2.3 Tocopherols and Tocotrienols -- 4.2.4 Phytosterols and Phytostanols -- 4.2.5 Antioxidant Activities and Health Benefits -- 4.3 Conclusion -- CHAPTER 5 ANTIOXIDANT PROPERTIES OF WHEAT PHENOLIC ACIDS -- 5.1 Introduction.

5.2 Phenolic Acid Contents in Wheat Grain and Fractions -- 5.3 Free Radical Scavenging Capacity of Wheat Phenolic Acids -- 5.4 Inhibitory Effect of Wheat Phenolic Acids on Lipid Peroxidation -- 5.5 Chelating Properties of Wheat Phenolic Acids -- 5.6 Other Antioxidant Activities of Wheat Phenolic Acids -- 5.7 Structure-Activity Relationship of Wheat Phenolic Acids -- CHAPTER 6 EFFECTS OF POSTHARVEST TREATMENTS, FOOD FORMULATION, AND PROCESSING CONDITIONS ON WHEAT ANTIOXIDANT PROPERTIES -- 6.1 Introduction -- 6.2 Wheat Postharvest Treatments -- 6.2.1 Wheat Flour Milling -- 6.2.2 Pearling or Debranning -- 6.2.3 Storage of Wheat and Wheat Products -- 6.2.4 Other Postharvest Treatments -- 6.3 Food Formulations -- 6.4 Food Heat Processing -- 6.5 Summary -- CHAPTER 7 ANTIOXIDANT PROPERTIES OF WHEAT-BASED BREAKFAST FOODS -- 7.1 Introduction -- 7.2 Whole Grains for Health & Wellness -- 7.3 Grains Classification and Consumption -- 7.4 Wheat Types, Morphology, and Composition -- 7.5 Role of Antioxidants in Wheat and Other Cereal Grains -- 7.6 Wheat Milling and Distribution of Antioxidants -- 7.7 Wheat-Based Breakfast Foods -- 7.8 Breakfast Meal Consumption and Demographics -- 7.9 Antioxidants in RTE Breakfast Cereals -- 7.10 Antioxidants and Bread Making -- 7.11 Conclusion -- CHAPTER 8 EFFECTS OF EXTRACTION METHOD AND CONDITIONS ON WHEAT ANTIOXIDANT ACTIVITY ESTIMATION -- 8.1 Introduction -- 8.2 Extraction Methods and Conditions -- 8.2.1 Effects of Extraction Method -- 8.2.2 Effects of Extraction Conditions -- 8.3 General Considerations for Sample Preparation and Extraction -- 8.4 Extraction Condition Recommendations for Wheat Antioxidant Property Estimation -- CHAPTER 9 METHODS FOR ANTIOXIDANT CAPACITY ESTIMATION OF WHEAT AND WHEAT-BASED FOOD PRODUCTS -- 9.1 Introduction -- 9.2 DPPH Radical Scavenging Capacity Assay -- 9.2.1 Principles and Background.

9.2.2 Materials and Solutions Preparation -- 9.2.3 Discussion -- 9.3 ABTS Cation Radical (ABTS(+)) Scavenging Capacity Assay -- 9.3.1 Principles and Background -- 9.3.2 Materials and Solutions Preparation -- 9.3.3 Measuring Procedure -- 9.3.4 Calculations -- 9.3.5 Discussion -- 9.4 Superoxide Anion Radical (O(2)(-)) Scavenging Capacity Assay -- 9.4.1 Principles and Background -- 9.4.2 Materials and Solutions Preparation -- 9.4.3 Procedure -- 9.4.4 Calculations -- 9.4.5 Discussion -- 9.5 Oxygen Radical Absorbing Capacity (ORAC) Assay -- 9.5.1 Principles and Background -- 9.5.2 Materials and Solutions Preparation -- 9.5.3 Calculations -- 9.5.4 Discussion -- 9.6 Hydroxyl Radical (()OH) Scavenging Capacity (HOSC) Assay for Hydrophilic Antioxidants -- 9.6.1 Principles and Background -- 9.6.2 Materials and Solutions Preparation -- 9.6.3 Calculations -- 9.6.4 Discussion -- 9.6.5 Other Reported Methods for Hydroxyl Radical Scavenging Capacity Estimation -- 9.7 Hydroxyl Radical Scavenging Capacity Assay for Lipophilic Antioxidants Using ESR -- 9.7.1 Principles and Background -- 9.7.2 Materials and Solutions Preparation -- 9.7.3 Procedure -- 9.7.4 ESR Parameters -- 9.7.5 Calculations -- 9.7.6 Discussion -- 9.8 Total Phenolic Contents Assay Using the Folin-Ciocalteu Reagent -- 9.8.1 Principles and Background -- 9.8.2 Procedure -- 9.8.3 Calculations -- 9.8.4 Discussion -- 9.9 Iron(II) Chelating Capacity Assay -- 9.9.1 Principles and Background -- 9.9.2 Procedure -- 9.9.3 Calculations -- 9.9.4 Discussion -- 9.10 Copper(II) Chelating Capacity Assay -- 9.10.1 Principles and Background -- 9.10.2 Materials and Solutions Preparation -- 9.10.3 Procedure -- 9.10.4 ESR Parameters -- 9.10.5 Discussion -- 9.11 Lipid Peroxidation Inhibition Assay (OSI) -- 9.11.1 Principles and Background -- 9.11.2 Results -- 9.11.3 Discussion.

9.12 Low-Density Lipoprotein (LDL) Peroxidation Inhibition Assay -- 9.12.1 Principles and Background -- 9.12.2 Discussion -- 9.13 Conclusions -- CHAPTER 10 APPLICATION OF ESR IN WHEAT ANTIOXIDANT DETERMINATION -- 10.1 Introduction -- 10.2 The Principles of ESR -- 10.3 The Application of ESR in Food Systems -- 10.4 ESR Determination of Wheat Antioxidants -- 10.4.1 Free Radical Scavenging Capacities of Wheat Antioxidants -- 10.4.2 Chelating Activity Against Cu(2+) -- 10.4.3 Effects of Wheat Antioxidants on Lipid Peroxidation in Liposomes -- CHAPTER 11 ANALYSIS OF TOCOPHEROLS AND CAROTENOIDS IN WHEAT MATERIALS USING LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY TECHNOLOGY -- 11.1 Introduction -- 11.2 Terminology -- 11.3 Analysis of Tocopherols and Carotenoids by LC-MS Technology -- 11.3.1 Liquid-Liquid Extraction -- 11.3.2 Chromatographic Separation -- 11.3.3 LC-MS Interfaces and MS Detection -- 11.4 Summary -- CHAPTER 12 QUANTIFICATION OF PHENOLIC ACIDS IN WHEAT AND WHEAT-BASED PRODUCTS -- 12.1 Introduction -- 12.2 Background -- 12.3 Chemicals and Equipments -- 12.4 Methods -- 12.4.1 Sample Preparation 1 -- 12.4.2 Sample Preparation 2 According to the Protocol Reported by Kim et al. (Fig. 12.2) -- 12.4.3 HPLC Separation and Determination -- 12.5 Discussion -- CHAPTER 13 EFFECTS OF WHEAT ON NORMAL INTESTINE -- 13.1 Introduction -- 13.2 Wheat Component Effects on Normal Intestinal Epithelial Cells in vitro -- 13.2.1 Background Information -- 13.2.2 Effects of Wheat Bran Extract on IEC-6 Cell Proliferation -- 13.2.3 Ferulic Acid and IEC-6 Cell Proliferation -- 13.3 Discussion -- 13.4 Conclusion -- CHAPTER 14 WHEAT ANTIOXIDANTS AND CHOLESTEROL METABOLISM -- 14.1 Introduction -- 14.2 Wheat Antioxidants -- 14.2.1 Phenolic Acids -- 14.2.2 Carotenoids -- 14.2.3 Tocopherols -- 14.3 Wheat Antioxidant Properties -- 14.4 Cholesterol Homeostasis.

14.5 Effects of Wheat Antioxidants on Cholesterol Metabolism -- 14.6 Summary -- CHAPTER 15 WHEAT ANTIOXIDANT BIOAVAILABILITY -- 15.1 Introduction -- 15.2 Absorption Characteristics of Fluorescein In Vitro -- 15.3 Absorption Characteristics of Phenolic Acid In Vitro -- 15.3.1 FA and PCA -- 15.3.2 CA, CLA, GA, and RA -- 15.3.3 Artepillin C (AC) -- 15.4 Absorption Efficiency and Bioavailability of Phenolic Acid in Rats -- 15.5 Absorption Characteristics of Colonic Metabolites of Poorly Absorbed Polyphenols In Vitro -- 15.6 Current Knowledge and Status of the MCT-Mediated Transport System -- 15.6.1 Gastric Absorption -- 15.6.2 MCT Subtype Responsible for Transport of PAs and Microbial Metabolites of Polyphenols -- 15.6.3 Concept of Metabonutrients -- 15.7 Overview of Absorption and Bioavailability of Wheat Antioxidants: Future Studies -- 15.7.1 SRA, SPA, VA and PBA -- 15.7.2 Free, Soluble Conjugate, and Insoluble Bound PAs in Wheat -- CHAPTER 16 WHEAT LIGNANS: PROMISING CANCER PREVENTIVE AGENTS -- 16.1 Introduction -- 16.2 Lignans and Cancer Prevention -- 16.2.1 Epidemiological and Clinical Studies -- 16.2.2 Experimental Animal Studies -- 16.3 Plausible Mechanisms of Lignans for Cancer Prevention -- INDEX.