Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

The antioxidant and anticancerous activities of native and microwave roasted barley flour were compared in three different solvents (methanol, ethanol and water) using various antioxidant assays. The extracting solvents significantly affected the antioxidant potential and inhibition of DNA damage ca...

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Bibliographic Details
Main Authors:	Waqas N. Baba, Irfan Rashid, Asima Shah, Mudasir Ahmad, Adil Gani, F.A. Masoodi, Idrees Ahmed Wani, S.M. Wani
Format:	Article
Language:	English
Published:	Elsevier 2016-01-01
Series:	Journal of the Saudi Society of Agricultural Sciences
Subjects:	Barley flour Microwave roasting Antioxidant Antiproliferative DNA damage
Online Access:	http://www.sciencedirect.com/science/article/pii/S1658077X14000393

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