Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

Evaluation of In Vitro Antioxidant Activity of the Water Extract Obtained from Dried Pine Needle (Pinus densiflora)

Antioxidant activities of water extracts obtained from dried pine needle (Pinus densiflora) were measured at 0, 4, 20, 100, 500, 1,000, and 1,200 ppm and compared with those of phenolic compounds of butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, ferulic acid, and α-tocopherol. The activity was determined as the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl radical and hydrogen peroxide, reductive power, and inhibition of lipid peroxidation in a linoleic acid system using the ferric thiocyanate method and thiobarbituric acid method, respectively. Pine needle water extract (PNWE) exhibited antioxidant activity in a concentration-dependent mode at the same parameters mentioned above, and a significant difference (P<0.05) was observed at 1,000 ppm. The protective activity of PNWE as a potent antioxidant in a non-cellular system was compared with that of phenolics at 150.67 μg/mL in the two assays using biological cellular systems, namely 2,2′-azobis(2-amidinopropane) dihydrochloride-initiated hemolysis and Fe²⁺-induced lipid peroxidation, using rat red blood cells and rat brain homogenate, respectively. The PNWE showed a strong power comparable to those of commercial phenolic compounds in biological systems. These results indicated that the protective activity of PNWE could be due to the presence of naturally-occurring phenolic compounds, which act as potent in vitro antioxidants in both non-cellular and cellular systems.

Morphological Characteristics, Nutrients, and Bioactive Compounds of Zizania latifolia, and Health Benefits of Its Seeds

Zizania latifolia (tribe Oryzeae Dum., subfamily Oryzoideae Care, family Gramineae) is native to East Asian countries. The seeds of Z. latifolia (Chinese wild rice) have been consumed as a cereal in China for >3000 years. Z. latifolia forms swollen culms when infected with Ustilago esculenta, which is the second most-cultivated aquatic vegetable in China. The current review summarizes the nutrients and bioactive compounds of Z. latifolia, and health benefits of its seeds. The seeds of Z. latifolia contain proteins, minerals, vitamins, and bioactive compounds, the activities of which—for example, antioxidant activity—have been characterized. Various health benefits are associated with their consumption, such as alleviation of insulin resistance and lipotoxicity, and protection against cardiovascular disease. Chinese wild rice may be used to prevent and treat metabolic disease, such as diabetes, obesity, and cardiovascular diseases. Various compounds were isolated from the swollen culm, and aerial parts of Z. latifolia. The former suppresses osteoclast formation, inhibits growth of rat glioma cells, and may act as antioxidants and immunomodulators in drugs or foods. The latter exerts anti-fatigue, anti-inflammatory, and anti-allergic effects. Thus, Z. latifolia may be used to produce nutraceuticals and functional foods.

Antioxidant Activities of Selected Berries and Their Free, Esterified, and Insoluble-Bound Phenolic Acid Contents

To explore the potential of berries as natural sources of bioactive compounds, the quantities of free, esterified, and insoluble-bound phenolic acids in a number of berries were determined. In addition, the antioxidant activities of the berries were determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and Trolox equivalent antioxidant capacity assays, in addition to determination of their metal ion chelating activities. Furthermore, several phenolic compounds were detected using high-performance liquid chromatography. Of the 6 tested berries, black chokeberry and blackberry exhibited the strongest antioxidant activities, and the various berry samples were found to contain catechin, caffeic acid, p-coumaric acid, epicatechin, vanillic acid, quercitrin, resveratrol, morin, naringenin, and apigenin. Moreover, the antioxidant activities and total phenolic contents of the fractions containing insoluble-bound phenolic acids were higher than those containing the free and esterified phenolic acids. The results imply that the insoluble-bound fractions of these berries are important natural sources of antioxidants for the preparation of functional food ingredients and preventing diseases associated with oxidative stress.

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.

Characterization of the Antioxidant Effects of γ-Oryzanol: Involvement of the Nrf2 Pathway

γ-Oryzanol (ORY) is well known for its antioxidant potential. However, the mechanism by which ORY exerts its antioxidant effect is still unclear. In this paper, the antioxidant properties of ORY were investigated for its potential effects as a reactive oxygen and nitrogen species (ROS/RNS) scavenger and in activating antioxidant-promoting intracellular pathways utilizing the human embryonic kidney cells (HEK-293). The 24 h ORY exposure significantly prevented hydrogen peroxide- (H₂O₂-) induced ROS/RNS production at 3 h, and this effect was sustained for at least 24 h. ORY pretreatment also enhanced the activity of antioxidant enzymes: superoxide dismutase (SOD) and glutathione peroxidase (GPX). Interestingly, ORY induced the nuclear factor (erythroid-derived 2)-like 2 (Nrf2) nuclear translocation and upregulation of Nrf2-dependent defensive genes such as NAD(P)H quinone reductase (NQO1), heme oxygenase-1 (HO-1), and glutathione synthetase (GSS) at mRNA and protein levels in both basal condition and after H₂O₂ insult. Thus, this study suggested an intriguing effect of ORY in modulating the Nrf2 pathway, which is also involved in regulating longevity as well as age-related diseases.

Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages

BACKGROUND

Beverages prepared from antioxidant-rich plants are sources of polyphenols, the bioactivity of which depends on bioaccessibility in the gastrointestinal tract. This work evaluated the polyphenol content and antioxidant capacity of widely consumed beverages such as chamomile tea, yerba mate, a coffee blend (65% roasted: 35% green), and coffee-like substitutes such as chicory, malt and a soluble cereal mixture. Additionally, the bioaccessibility of the two beverages with the highest antioxidant capacity was evaluated using an in vitro digestion model.

RESULTS

Total phenolic content ranged from 11.15 mg 200 mL^-1 in chamomile tea, up to 154.53 mg 200 mL^-1 in mate or 215.05 mg 200 mL^-1 in the blend. These results correlated with the antioxidant capacity analysed by ferric reducing antioxidant power, oxygen radical scavenging capacity and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonic acid methods. Yerba mate and the coffee blend showed an average polyphenol recovery after in vitro gastrointestinal digestion of 57% and 78%, respectively. Although both beverages showed similar phenolic composition, polyphenols in coffee were more stable than in yerba mate. Alkaline pH in the intestinal digestion stage was responsible for the observed reduction in polyphenol stability.

CONCLUSION

Regular consumption of the studied beverages provides considerable amounts of antioxidants which are relatively stable after simulated digestion, and thus have the potential to prevent oxidative stress-related disorders. © 2017 Society of Chemical Industry.

In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges

In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.

Bioactive compounds and antioxidant activities of some cereal milling by-products

The present study was performed to evaluate the phytochemicals profiles of some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as bioactive compounds sources. Distilled water, ethanol, methanol, and acetone separately were used as solvents for the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolics content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The results showed that tannins content was ranged from 113.4 to 389.5 (mg/100 g sample).The study revealed that TPC and TFC of cereal by-products extracts were significantly different for various solvents. TPC content varied from 366.1 to 1924.9 mg/100 g and TFC content varied from 139.3 to 681.6 mg/100 g. High carotenoids content was observed for corn germ meal and minimum for wheat bran. Distilled water, ethanol and methanol extracts showed significantly different antioxidant activity. Significant variations were observed with regard to AOA of different cereal by-products by using various solvents. The ethanol and methanol were observed to be the best solvents to extract phenolic compounds and antioxidant activity, while acetone extract showed less efficiency. Also, the cereal milling by-products were rich in bioactive compounds and could be used as a value added products.

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids

Enzymatic biotransformation enhanced the release of phenolic acids and Caco-2 transepithelial transport of vanillic acid.

Combination of carvacrol with simvastatin improves the lipid-lowering efficacy and alleviates simvastatin side effects

The present investigation was designed to examine the possible additive hypolipidemic effect of carvacrol (CARV) in combination with simvastatin (SIM) on poloxamer 407 (P407)-induced hyperlipidemia. Rats were injected with P407, (500 mg/ kg; i.p.), twice a week, for 30 days. Treatment was carried out by administration of SIM (20 mg/kg/day; p.o.) or CARV (50 mg/kg/day; p.o.) or combination of them. Treatment with CARV significantly decreased total cholesterol, triglycerides, low-density lipoprotein, atherogenic index, leptin, and increased high-density lipoprotein and adiponectin. Moreover, CARV potentiated the hypolipidemic effect of SIM. Both SIM and CARV alleviated the oxidative stress induced by P407. Interestingly, CARV, when combined with SIM, significantly ameliorated SIM-induced liver and muscle injury by reducing the level of alanine aminotransferase, aspartate aminotransferase, lactate dehydrogenase, creatine kinase, and myoglobin and restoring the normal histological picture of both liver and muscle as well as apoptosis.

Novel cinnamamide-dibenzylamine hybrids: Potent neurogenic agents with antioxidant, cholinergic, and neuroprotective properties as innovative drugs for Alzheimer's disease

By using fragments endowed with interesting and complementary properties for the treatment of Alzheimer's disease (AD), a novel series of cinnamamide-dibenzylamine hybrids have been designed, synthesized, and evaluated biologically. In vitro assay indicated that most of the target compounds exhibited a significant ability to inhibit ChEs, strong potency inhibitory of self-induced β-amyloid (Aβ) aggregation and to act as potential antioxidants and biometal chelators. A Lineweaver-Burk plot and molecular modeling study showed that compound 7f targeted both the CAS and PAS of AChE. In addition, compound 7f could chelate metal ions, reduce PC12 cells death induced by oxidative stress and penetrate the blood-brain barrier (BBB). Overall, all of these outstanding in vitro results in combination with promising in vivo outcomes highlighted derivative 7f as the lead structure worthy of further investigation.

Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

Total phenolic content (TPC), individual phenolic acid and antioxidant capacity of whole grain and bran fraction 18 rices with different bran color were investigated. The levels of TPC in bound fractions were significantly higher than those in the free fractions either in the whole grains or brans. The main bound phenolic acids in white rice samples were ferulic acid, p-coumaric acid, and isoferulic acid, and in pigmented rice samples were ferulic acid, p-coumaric acid, and vanillic acid. The protocatechuic acid and 2,5-dihydroxybenzoic acid were not detected in white samples. The content of gallic acid, protocatechuic acid, 2,5-dihydroxybenzoic acid, ferulic acid, sinapic acid had significantly positive correlations with TPC and antioxidant capacity. This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.

Analysis of polyphenols in brewer's spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

Brewer's spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical for quantification. Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the highest yield of polyphenols. A method for 18 phenolic monomers by HPLC-DAD was developed, validated, and applied to samples. An aqueous solution of NaOH (0.75% w/v) using integral samples for extraction resulted in the highest values for colorimetric measurements in all analyzed sources. Method by maceration showed the highest phenolic yield when applied in corn silage and BSG. However, for brans the best method was microwave assisted. Results from HPLC-DAD analysis clearly showed that native structures of phenolic compounds were simplified to its monomers allowing quantification and sample discrimination. BSG had the highest concentration of polyphenols and could be a promising and innovative source for animal feed studies.

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Yerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

The effect of mechanical processing on avenanthramide and phenol levels in two organically grown Italian oat cultivars

Avenanthramides (AVNs), free and bound phenols and their antioxidant capacities (ORAC) were evaluated in two Avena sativa L. cultivars, Donata and Flavia. The cultivars (cvs.) were grown in loamy and medium texture soils and assessed after industrial dehulling and milling. Total dietary fiber, β-glucan, starch and proteins were also evaluated. Cv. Donata showed 2.8 fold higher AVN storage as compared to cv. Flavia, which was linked with genotype. The accumulation of AVN content was also influenced by the texture of the soil. Dehulling resulted in a 75 and 37% AVN decrease in cv. Donata and Flavia, respectively. The dehulled grains of cv. Donata showed 40% reduction in free phenolic content, whereas the dehulled grains of both cvs. showed 67% reduction in bound phenols. Milling affected the bound phenolics and their antioxidant capacity. Cv. Flavia showed 1.3 fold higher β-glucan than that of cv. Donata. Total dietary fiber was reduced by 50 and 12% after dehulling and milling, respectively, while marginal changes in proteins were observed after milling. The results suggest that the choice of genotype and the kind of dehulling processes that are employed are essential considerations in the production of oat-based products with high AVN content and extra health benefits.

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing

Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.

Baccaurea angulata fruit juice ameliorates altered hematological and biochemical biomarkers in diet-induced hypercholesterolemic rabbits

Hypercholesterolemia is an important risk factor linked to the alteration of blood hematology and clinical chemistry associated with the development and progression of atherosclerosis. Previous studies have demonstrated the safety and potential health benefits of Baccaurea angulata (BA) fruit. We hypothesized that the oral administration of BA fruit juice could ameliorate the alteration in the hematological and biochemical biomarkers of diet-induced hypercholesterolemic rabbits. The aim of this study was to investigate the effects of different doses of BA juice on the hematological and biochemical biomarkers in normo- and hypercholesterolemic rabbits. Thirty-five healthy adult New Zealand White rabbits were assigned to seven different groups for 90days of diet intervention. Four atherogenic groups were fed a 1% cholesterol diet and 0, 0.5, 1.0, and 1.5mL of BA juice per kg of rabbit daily. The other three normal groups were fed a commercial rabbit pellet diet and 0, 0.5, and 1.0mL of BA juice per kg of rabbit daily. Baseline and final blood samples after 90days of repeated administration BA juice were analyzed for hematological parameters while serum, aortic and hepatic lysates were analyzed for lipid profiles and other biochemical biomarkers. The alteration of the hemopoietic system, physiological changes in serum and tissues lipid profiles and other biochemicals resulting from the consumption of a high-cholesterol diet were significantly (P<.05) ameliorated by the administration of BA juice. Improvements of the biomarkers in rabbits were dose-dependent, markedly enhanced at the highest dose of juice (1.5mL/kg/day). The results suggest potential health benefits of the antioxidant-rich BA fruit juice against hypercholesterolemia-associated hematological and biochemical alterations in the rabbit.

Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?

Botanical preparations present a widespread and secular history of use. In fact, natural matrices possess a rich pool of phytochemicals, with promising biological effects. Among them, phenolic compounds have revealed to confer very important attributes to improve the well-being and longevity of worldwide population. Numerous in vitro studies have been carried out evaluating the wide spectrum of bioactivities of phenolic compounds, including its health effects, but through in vivo experiments some of these previous results cannot be properly confirmed, and considerable variations are observed. Pharmacokinetic parameters, including the assessment of bioavailability and bioefficacy of phenolic compounds, still continue to be largely investigated and considered a great hot topic among the food science and technology researchers. Thus, based on these crucial aspects, this chapter aims to provide an extensive approach about the question of the bioavailability of phenolic compounds, describing its biosynthetic routes and related mechanisms of action; to focus on the current facts and existing controversies, highlighting the importance of in vivo studies and the impact of phenolic compounds on the quality of life and longevity.

The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2–9%) and phenolics (0.5–0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics.

Analysis of a whole diet in terms of phenolic content and antioxidant capacity: effects of a simulated gastrointestinal digestion

This work compares the phenolic contents and the total antioxidant capacity of the 36 most popular Brazilian foods submitted to aqueous extraction or in vitro digestion. The purpose was to evaluate the extent by which digestion differs from the simple aqueous extraction procedures of several food matrices. After in vitro digestion, cereals, legumes, vegetables, tuberous vegetables, chocolates and fruits showed higher phenolic contents and higher antioxidant activities than those obtained by aqueous extraction. Contrarily, the digestion caused a reduction in the phenolic contents and antioxidant activities of beverages (red wine, coffee and yerba mate). Our results suggest that the phenolics of food groups with solid and complex matrix are protected against enzymatic action and alteration in pH during the digestion, what does not occur in liquid food matrices such as the beverages. This fact would overestimate the antioxidant activities of beverages submitted solely to aqueous extraction.

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

In this study,Rhizopus oligosporusRT-3, which was first isolated in our group, was used for solid state fermentation of soybeans (R. oligosporus-fermented soybeans, RFS) in a short time (22 h).