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- Alcoholic beverages
- Bread & C.
- Breadsticks
- Canned foods - vacuum
- Cereals
- Cheese
- Chewing gum
- Chips
- Cocktails
- Coffee
- Crackers & C.
- Dessert
- Dried fruit APPLES
- Dried fruit ARACHIDS
- Dried fruit MIX
- Dried fruit PRUNES
- Dried fruit SEEDS OF PUMPKIN
- Dried fruits ALMONDS
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- Drinks - Non alcoholic
- Food chateristics
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- Food Supplements - Drugs - Functions
- Fruits
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- Ketchup
- Lyophilized Coffee - Lyophilized Barley
- Manufacturer's information leaflet
- Mayonnaise
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- Mineral Water
- Mineral water - Cons
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- Mustards & C.
- Natural foods, vegetables
- Nutrition and well-being. Risks!
- Nutrition and wellness, who protects us
- Pasta & C.
- Ready meal
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- Types of production
- U.S.A. Chips
- Vegetables packed
- Vinegar
 | "Descrizione" by Whiz35 (11840 pt) | 2019-Jul-19 12:33 |
Review Consensus: 8 Rating: 8 Number of users: 1
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
La Crusca del grano tenero è la parte esterna del chicco.
E' composta principalmente da polisaccaridi non amidacei insolubili, tra cui Emicellulose arabinoxylan e beta-glucani (1).
Come acidi, i più abbondanti sono l'acido ferulico e l'acido fenolico seguiti dal coumarico, vanillico, sinapico, siringico e caffeico (2).
I composti fenolici derivati dalla crusca di grano o frumento hanno mostrato effetti antiproliferativi sulle cellule tumorali (3).
Bibliografia________________________________
(1) Eswaran S, Muir J, Chey WD. Fiber and functional gastrointestinal disorders. Am J Gastroenterol. 2013;108:718–727. doi: 10.1038/ajg.2013.63
(2) Verma, B.; Hucl, P.; Chibbar, R.N. Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions. Food Chem. 2009, 116, 947–954.
(3) Lu, Y.J.; Lv, J.L.; Yu, L.; Fletcher, A.; Costa, J.; Yu, L.L.; Luthria, D. Phytochemical composition and antiproliferative activities of bran fraction of ten maryland-grown soft winter wheat cultivars: Comparison of different radical scavenging assays. J. Food Compos. Anal. 2014, 36, 51–58
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