ArticleOxidative medicine and cellular longevity2017
Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (
Article in Oxidative medicine and cellular longevity, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 25 citations in OpenAlex.
- Mechanistic insights intoFood chemistry: X · 2026Article
- Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light.Foods (Basel, Switzerland) · 2025Article
- Probiotic, Postbiotic, and Paraprobiotic Effects ofFoods (Basel, Switzerland) · 2024Review
- Anticholinesterase Activities of Different Solvent Extracts of Brewer's Spent Grain.Foods (Basel, Switzerland) · 2021Article
- Sinapic Acid Promotes Browning of 3T3-L1 Adipocytes via p38 MAPK/CREB Pathway.BioMed research international · 2020Article
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Authors and funding
7 authors at 3 institutions in 1 country.
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Abstract
An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid,
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