TY  - CHAP
AU  - Susanne Siebenhandl-Ehn
AU  - Mathias Kinner
AU  - Loredana F. Leopold
AU  - Mara B. Poppernitsch
AU  - Michael Prückler
AU  - Philipp Wurbs
AU  - Sabine Poisinger
AU  - Elisabeth Kalas
AU  - Emmerich Berghofer
AU  - Heinrich Grausgruber
ED  - Iraj Rasooli
Y1  - 2011-12-22
PY  - 2011
T1  - Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties
N2  - Among the thousands of naturally occurring constituents so far identified in plants and exhibiting a long history of safe use, there are none that pose - or reasonably might be expected to pose - a significant risk to human health at current low levels of intake when used as flavoring substances. Due to their natural origin, environmental and genetic factors will influence the chemical composition of the plant essential oils. Factors such as species and subspecies, geographical location, harvest time, plant part used and method of isolation all affect chemical composition of the crude material separated from the plant. The screening of plant extracts and natural products for antioxidative and antimicrobial activity has revealed the potential of higher plants as a source of new agents, to serve the processing of natural products.
BT  - Phytochemicals
SP  - Ch. 11
UR  - https://doi.org/10.5772/26952
DO  - 10.5772/26952
SN  - 
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-20
ER  -