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

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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Bibliographic Details
Main Authors: Barbara Laddomada, Miriana Durante, Fiorenza Minervini, Antonella Garbetta, Angela Cardinali, Isabella D'Antuono, Sofia Caretto, Antonio Blanco, Giovanni Mita
Format: Article
Language:English
Published: MDPI AG 2015-02-01
Series:International Journal of Molecular Sciences
Subjects:
durum wheat
bioactive compounds
phenolic acids
isoprenoids
interleukin 8
transforming growth factor β1
Online Access:http://www.mdpi.com/1422-0067/16/2/3512

Internet

http://www.mdpi.com/1422-0067/16/2/3512

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