The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals

European Food Research and Technology - Tập 225 Số 3-4 - Trang 321-328 - 2007
Shela Gorinstein1, Óscar Julio Medina Vargas2, Nicolás Jaramillo3, Inés Arnao Salas4, Alma Leticia Martínez Ayala5, Patricia Arancibia-Ávila6, Fernando Toledo6, Elena Katrich1, Simon Trakhtenberg7
1Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem, Israel
2Department of Food Chemistry, Universidad Pedagógica y Tecnológica de Colombia, Tunja, Colombia
3Facultad de Ciencias Exactas y Naturales, Instituto de Biología, Universidad de Antioquía, Medellín, Colombia
4Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, Universidad Nacional Mayor de San Marcos. Lima, Perú.
5Departamento de Biotecnologia, Centro de Desarrollo de Productos Bioticos, Instituto Politecnico Nacional, Morelos, Mexico
6Department of Basic Sciences
Universidad del Bio‐Bio
Chillan, Chile
7Kaplan University Medical Center, Rehovot, Israel

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