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- Bohn, Martin O., et al. Show all 9 Authors
- Journal of agricultural and food chemistry 2018 v.66 no.13 pp. 3378-3385
- bioavailability; bran; breakfast cereals; chemoprevention; cinnamic acid; corn; dry milling; ferulic acid; fruits; genotype; hybrids; manufacturing; nutrients; p-coumaric acid; phytopharmaceuticals; processing stages; protocols; seeds; vegetables
- ... The notion that many nutrients and beneficial phytochemicals in maize are lost due to food product processing is common, but this has not been studied in detail for the phenolic acids. Information regarding changes in phenolic acid content throughout processing is highly valuable because some phenolic acids are chemopreventive agents of aging-related diseases. It is unknown when and why these chan ...