Barley Grain as a Source of Natural Antioxidants and Nutraceutics Beneficial to Health

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F05%3A00056853" target="_blank" >RIV/62156489:43210/05:00056853 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/05:#0000116
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Barley Grain as a Source of Natural Antioxidants and Nutraceutics Beneficial to Health
Original language description
Study was focused on determination of the content of vitamin E and its isomers as natural antioxidants that play an important role in human health prevention. Our attention was also devoted to beta-glucans that form an important component of a dietary fibre. The effect of beta-glucans in the cardiovascular disease prevention is already known. We assessed content of vitamin E and all its isomers -- tocols (in 1998-2003) and beta -glucan content (in 200-2004) in a grain of spring barley of the hulled (malting) and hulless waxy varieties and lines bred from them by crossing and selection. Content of all the followed phytonutrients was significantly affected by the cultivars and lines, years of growing and beta-glucans and further by interaction of both factors. Drier conditions of years, especially during the grain filling period (to DC 87) enhanced the beta-glucan content. The waxy varieties and some lines (with pedigree waxy cultivars) had significantly higher beta-glucan content (5.78
Czech name
Ječné zrno jako zdroj přírodních antioxidantů a nutriceutik prospěšných zdraví
Czech description
Práce byla zaměřena na stanovení obsahu vitamínu E a jeho isomerů. Tento vitamín je přírodním antioxidantem, který hraje významnou roli v lidské výživě.

Project
<a href="/en/project/GA525%2F05%2F0781" target="_blank" >GA525/05/0781: Research on nutritional quality of young parts of plants of agricultural crops to develop "green" food supplements and curative cosmetics.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Abstract book / 3rd International Congress Flour - Bread ´05 and 5th Croatian Congress of Cereal Technologists
ISBN
953-7005-07-0
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
46-46
Publisher name
Faculty of Food Technology
Place of publication
Osijek
Event location
Opatija
Event date
Oct 26, 2005
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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