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Dykes, L., and L. W. Rooney. Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World 52.3 (2007) 105-111.
Dykes, L., and L. W. Rooney. Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World 52.3 (2007) 105-111.
Sumac Sorghum
High Tannin Sorghum
Chinese Black Rice
Black Tannin Sorghum
Black Sorghum
Himalayan Red Rice
Red Quinoa
Red Sorghum
Black Quinoa
Pearl Millet / Fakiayabad
Pearl Millet / Togo
Millets Brown Teff
Red Corn
Wild Rice
Finger Millet / Market
Blue Corn
Black Barley
White Corn
Yellow Corn
Torrified Purple Wheat
Pearled Barley
Purple Wheat
Red Wheat
White Sorghum
White Wheat
Dehulled Waxy Barley
White Rice
0 2 4 6 8 10 12 14 16 18 20
Fig. 3. Total phenol levels of cereal grains. (Adapted from Guajardo-Flores and coworkers [25]).
Sumac Sorghum
High Tannin Sorghum
Black Tannin Sorghum
Chinese Black Rice
Black Sorghum
Red Sorghum
Himalayan Red Rice
Red Quinoa
Pearl Millet / Fakiayabad
Black Quinoa
Finger Millet / Market
Millets Brown Teff
Wild Rice
Black Barley
Pearl Millet / Togo
Red Corn
Blue Corn
Pearled Barley
Purple Wheat
Red Wheat
Torrified Purple Wheat
Yellow Corn
White Wheat
White Corn
White Sorghum
Dehulled Waxy Barley
White Rice
Fig. 4. Antioxidant activity (ABTS) levels of cereal grains. (Adapted from Guajardo-Flores and coworkers [25]).