Research: LIYANA-PATHIRANA and SHAHIDI,

Listed in Issue 120

Abstract

LIYANA-PATHIRANA and SHAHIDI, Departments of Biology and Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada, have studied the antioxidant activities of soft and hard wheat and the way they are affected by stomach acid.

Background

The aim of the study was to enhance our understanding of what happens to wheat in the stomach, especially to its antioxidant potential.

Methodology

Chemical laboratory study using hard and soft wheat and their milling fractions.

Results

The antioxidant potential of the different wheat fractions increased following exposure to acidic conditions such as would be found in the stomach.

Conclusion

The digestive process that takes place naturally may enhance the antioxidant properties of wheat.

References

Liyana-Pathirana CM, Shahidi F. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. Journal of Agricultural & Food Chemistry 53 (7): 2433-2440, Apr 6, 2005.

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