Effect of bread making process on bioactive molecules in durum wheat bread and assessment of antioxidant properties by Caco-2 cell culture model

No cellular damage was observed up to a dose of 10.0 μg/mL of polyphenolic extract. The same amount resulted able to protect the cell from the damage produced by the oxidant agent AAPH. These results underline that the potential health benefits of these compounds are dose-dependent and this aspect must be always taken into consideration.