Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

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Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial

Background & aims: It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been rep...

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Bibliographic Details
Main Authors:	Khan, I., Yousif, A., Johnson, Stuart, Gamlath, S.
Format:	Journal Article
Published:	Elsevier BV 2015
Subjects:	Antioxidant capacity Polyphenols Oxidative stress Pasta Durum Sorghum
Online Access:	http://hdl.handle.net/20.500.11937/7182

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