Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells

Article ID	Journal	Published Year	Pages	File Type
8889243	Food Research International	2018	56 Pages	PDF

Keywords

IL-8 MRP NOS GAE iNOS TAC HSD TPC DPBS TCC NSAID nNOS CTRL DCFH-DA RNS NAS cNOS β-carotene equivalents FBS DMEM LPS IL-10 IL-1β ECACC nuclear factor κ-light-chain-enhancer of activated B cells NF-κB eNOS BSA Dulbecco's modified Eagle's medium MTT ROS Arginase bovine serum albumin Antioxidants EDTA Ethylenediaminetetraacetic acid inflammation Spelt Interleukin-8 Interleukin-10 Interleukin-1β Trolox Equivalents honestly significant difference tumor necrosis factor α Nonsteroidal anti-inflammatory drugs Dichloro-dihydro-fluorescein diacetate sodium salicylate fetal bovine serum Cultured cells Age inducible nitric oxide synthase endothelial nitric oxide synthase neuronal nitric oxide synthase constitutive nitric oxide synthase Total antioxidant capacity TNF-α Dulbecco's phosphate-buffered saline Lipopolysaccharides Total phenolic content Maillard reaction products Advanced glycation end products Gallic acid equivalent total carotenoid content Nitric oxide nitric oxide synthase Control reactive nitrogen species Reactive oxygen species

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells

Authors

Veronica Valli, Annalisa Taccari, Mattia Di Nunzio, Francesca Danesi, Alessandra Bordoni,