Bast A - Search Results

1

Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men.

Anson NM, Havenaar R, Vaes W, Coulier L, Venema K, Selinheimo E, Bast A, Haenen GR. Anson NM, et al. Among authors: bast a. Food Chem. 2011 Sep 15;128(2):404-9. doi: 10.1016/j.foodchem.2011.03.043. Epub 2011 Mar 21. Food Chem. 2011. PMID: 25212148

2

Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds.

Anson NM, Selinheimo E, Havenaar R, Aura AM, Mattila I, Lehtinen P, Bast A, Poutanen K, Haenen GR. Anson NM, et al. Among authors: bast a. J Agric Food Chem. 2009 Jul 22;57(14):6148-55. doi: 10.1021/jf900492h. J Agric Food Chem. 2009. PMID: 19537710

3

New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol.

Rietjens SJ, Bast A, Haenen GR. Rietjens SJ, et al. Among authors: bast a. J Agric Food Chem. 2007 Sep 5;55(18):7609-14. doi: 10.1021/jf0706934. Epub 2007 Aug 7. J Agric Food Chem. 2007. PMID: 17683140

4

Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.).

Mateo Anson N, van den Berg R, Havenaar R, Bast A, Haenen GR. Mateo Anson N, et al. Among authors: bast a. J Agric Food Chem. 2008 Jul 23;56(14):5589-94. doi: 10.1021/jf800445k. Epub 2008 Jun 18. J Agric Food Chem. 2008. PMID: 18558703

5

Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo.

Mateo Anson N, Aura AM, Selinheimo E, Mattila I, Poutanen K, van den Berg R, Havenaar R, Bast A, Haenen GR. Mateo Anson N, et al. Among authors: bast a. J Nutr. 2011 Jan;141(1):137-43. doi: 10.3945/jn.110.127720. Epub 2010 Nov 24. J Nutr. 2011. PMID: 21106920 Free article. Clinical Trial.

6

Optimizing the bioactive potential of wheat bran by processing.

Mateo Anson N, Hemery YM, Bast A, Haenen GR. Mateo Anson N, et al. Among authors: bast a. Food Funct. 2012 Apr;3(4):362-75. doi: 10.1039/c2fo10241b. Epub 2012 Feb 15. Food Funct. 2012. PMID: 22336890 Review. No abstract available.

7

Competition between ascorbate and glutathione for the oxidized form of methylated quercetin metabolites and analogues: tamarixetin, 4'O-methylquercetin, has the lowest thiol reactivity.

Moalin M, van Strijdonck GP, Bast A, Haenen GR. Moalin M, et al. Among authors: bast a. J Agric Food Chem. 2012 Sep 12;60(36):9292-7. doi: 10.1021/jf302068v. Epub 2012 Aug 27. J Agric Food Chem. 2012. PMID: 22860763

8

Interactions between flavonoids and proteins: effect on the total antioxidant capacity.

Arts MJ, Haenen GR, Wilms LC, Beetstra SA, Heijnen CG, Voss HP, Bast A. Arts MJ, et al. Among authors: bast a. J Agric Food Chem. 2002 Feb 27;50(5):1184-7. doi: 10.1021/jf010855a. J Agric Food Chem. 2002. PMID: 11853501

9

Lipoic acid: a multifunctional antioxidant.

Bast A, Haenen GR. Bast A, et al. Biofactors. 2003;17(1-4):207-13. doi: 10.1002/biof.5520170120. Biofactors. 2003. PMID: 12897442 Review. No abstract available.

10

Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay.

Arts MJ, Haenen GR, Voss HP, Bast A. Arts MJ, et al. Among authors: bast a. Food Chem Toxicol. 2004 Jan;42(1):45-9. doi: 10.1016/j.fct.2003.08.004. Food Chem Toxicol. 2004. PMID: 14630129

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