Antioxidants cereal grains, antioxidant activity

Siwela, M., Taylor, J. R. N., de Milliano, W. A. J., and Duodu, K. G. (2007). Occurrence and location of tannins in finger millet grain and antioxidant activity of different grain types. Cereal Chem. 84,169-174. 

Zielinski, H. and Kozlowska, H., Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions, J. Agric. Food Chem., 48, 2008-2016, 2000. 

Phenolic compounds, a major group of phytochemicals, are naturally present in both edible (fruits, vegetables, cereal grains, and nuts, among others) and nonedible plant parts. They play important roles in human health due to their antioxidant activity, which is based on their ability to donate a hydrogen atom to free radicals [3], Nuts and their by-products are able to reduce risk of cancer, diabetes, and other chronic diseases [32]. 

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