The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide.

ABSTRACT: Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation end products (AGEs) are formed during baking by the Maillard reaction in the bread crust; however, the formation of potentially harmful compounds such as acrylamide also occurs. This study investigated the antioxidant responses of different soluble extracts from whole-grain wheat bread crust extracts (WBCEs) in the context of the asparagine, AGE, and acrylamide content. For that, we analyzed nine bread wheat cultivars grown at three different locations in Germany (Hohenheim, Eckartsweier, and Oberer Lindenhof). We determined the asparagine cont

SUBMITTER: Wachter K 

PROVIDER: S-EPMC10743060 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature