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A. K. Holtekjolen, A. B. Baevere, M. Rodbotten, H. Berg and S. H. Knutsen, “Antioxidant Properties and Sensory Profiles of Breads Containing Barley Flour,” Food Chemistry, Vol. 110, No. 2, 2008, pp. 414-421. doi:10.1016/j.foodchem.2008.02.054

has been cited by the following article:

• TITLE: Antioxidant Effect of Roasted Barley (Hordeum vulgare L.) Grain Extract towards Oxidative Stress in Vitro and in Vivo

  AUTHORS: Mary Omwamba, Feng Li, Guiju Sun, Qiuhui Hu

  KEYWORDS: Oxidative Stress; Roasted Barley Grain; Antioxidant Activity; Aged Mouse Model

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, July 29, 2013

  ABSTRACT: The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P