ArticleFoods (Basel, Switzerland)2021
Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 62 citations in OpenAlex.
- Evaluation of the Phenolic Profile and Antioxidant Capacity of Landraces and Modern Tunisian Durum Wheat Genotypes Under Organic Farming System.Food science & nutrition · 2026Article
- Upcycling Agri-Food Side-Streams viaFoods (Basel, Switzerland) · 2026Article
- A Comparison of the Occurrence of Bioactive Compounds in the Grain of DifferentMolecules (Basel, Switzerland) · 2026Review
- The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies.Food science & nutrition · 2025Article
- Article
- Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.Foods (Basel, Switzerland) · 2024Article
- Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products.Foods (Basel, Switzerland) · 2024Article
- Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.Foods (Basel, Switzerland) · 2023Article
- Inhibitory Effects of Polyphenol- and Flavonoid-Enriched Rice Seed Extract on Melanogenesis in Melan-a Cells via MAPK Signaling-Mediated MITF Downregulation.International journal of molecular sciences · 2023Article
- Black Wheat Extracts (Arriheuk) Regulate Adipogenesis and Lipolysis via Adenosine Monophosphate (AMP) Activated Protein Kinase (AMPK)/Sirtuin 1 (SIRT1) Signaling Pathways.Foods (Basel, Switzerland) · 2023Article
- Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation.International journal of molecular sciences · 2023Article
- An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.Molecules (Basel, Switzerland) · 2023Review
- Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge.Plants (Basel, Switzerland) · 2023Review
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach.Antioxidants (Basel, Switzerland) · 2022Review
- The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.Foods (Basel, Switzerland) · 2022Article
- Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.Foods (Basel, Switzerland) · 2022Article
- Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran.Foods (Basel, Switzerland) · 2022Article
- Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran.Foods (Basel, Switzerland) · 2022Article
- Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.