English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Germination is an effective process to improve the bioactivities including antioxidant and hypoglycemic activities of grains, but its effect on waxy wheat has not yet been actively studied. This study, therefore, examined the effect of germination time on the activities of Korean waxy and normal wheat sprouts. The total phenolic and flavonoid contents, and antioxidant activities of the waxy and normal wheat sprouts increased with germination time. Flavonoid content and antioxidant activity were higher in waxy wheat sprouts than in normal ones, but the total phenolic content and α-glucosidase inhibitory activity were not significantly different. The NO production ratio of MEF cells was higher for waxy wheat sprout than for normal ones, thereby indicating lower anti-inflammatory activity of waxy wheat sprouts. The viabilities of Caco-2 cells treated with waxy wheat sprouts was higher than that of cells treated with normal ones for the water extract. These results imply that waxy wheat sprouts exhibit better antioxidant activity and less cell toxicity for water extract, and therefore, could be used as a health-promoting food.

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time