Journalartikel

Jahr der Veröffentlichung: 2006

Seiten: 712-718

Zeitschrift: Food Chemistry

Bandnummer: 97

Heftnummer: 4

ISSN: 0308-8146

DOI Link: https://doi.org/10.1016/j.foodchem.2005.05.050

Verlag: Elsevier

Abstract: 
An ethanolic extract of roasted wheat germ was shown to scavenge free radicals, using the DPPH-test, and to protect DNA efficiently in vitro, using the 3D-assay. The DNA-protective activity of a coffee extract was comparatively lower and strongly dependent on the concentration applied. Fractionation of the wheat germ extract by preparative HPLC demonstrated that most of the DNA protecting properties were generated during the roasting process. Coupled GC-MS and HPLC-MS allowed identification of the main constituents of the active fractions. The contribution of genuine phenolic compounds was minor. Activity profiles of the radical-scavenging and of the 3D-assay test were not congruent. The attempt to extrapolate from in vitro measurements to the human in vivo situation is discussed.

Harvard-Zitierstil: Krings, U., Johansson, L., Zorn, H. and Berger, R. (2006) In vitro DNA-protective activity of roasted wheat germ and fractions thereof, Food Chemistry, 97(4), pp. 712-718. https://doi.org/10.1016/j.foodchem.2005.05.050

APA-Zitierstil: Krings, U., Johansson, L., Zorn, H., & Berger, R. (2006). In vitro DNA-protective activity of roasted wheat germ and fractions thereof. Food Chemistry. 97(4), 712-718. https://doi.org/10.1016/j.foodchem.2005.05.050