A pinboard by
Henry Udeh

PhD research student, University of Venda


To ascertain malting period that concentrate nutraceutical and antioxidant properties of the millet

Polyphenols are notable bioactive phytochemicals in foods and in supplements for their role in disease risk reduction and improving health and wellness. Cereal-based foods are viable carriers of bioactive compounds due to their widespread consumption as staple foods by much of the world's population. Finger millet is among underutilized whole grains that have comparable and or superior nutritional and phytochemical composition compared to major cereals such as wheat and maize (Shahidi & Chandrasekara, 2013). The millet has attracted considerable attention both as a food and a therapeutic alternative due to its unique nutritional composition and antioxidant properties. It is the only whole grain with the highest amount of calcium content of 398 mg/ g. It has been demonstrated that regular consumption of the millet reduces the risk of diabetes mellitus and gastrointestinal tract disorder (Gopalan, 1981; Tovey, 1994). Finger millet is widely consumed in many developing countries especially in Africa and Asia. Traditionally, the millet is either processed by soaking, germination or fermentation, with the resultant flour or extract widely used in variety of food, beverages and certain therapeutic preparations. Fractions (whole, dehulled, hull) of the millet, and processing methods such as cooking, soaking, roasting, germination or malting and fermentation have been evaluated for their phenolic content and antioxidant activities. However, the antioxidant activity and polyphenol content of the millet at extended germination and/ or malting period have not been extensively investigated. The aim of the study was to monitor the changes in the total phenolics, total flavonoids, and antioxidant activity in finger millet varieties over a 96 h malting periods in order to elucidate the effect on the nutraceutical properties.


  • Gopalan C. (1981): Carbohydrates in diabetic diet. Bulletin of Nutrition Foundation, India, 3.

  • Shahidi F., Chandrasekara A. (2013): Millet grain phenolics and their role in disease risk reduction and health promotion: a review. Journal of Functional Foods, 5: 570–581.

  • Tovey F.I. (1994): Diet and duodenal ulcer. Journal of Gastroenterology and Hepatology, 9: 177–185.


Protective effect of Caffeic Acid Phenethyl Ester (CAPE) against oxidative stress

Abstract: Publication date: February 2017 Source:Journal of Functional Foods, Volume 29 Author(s): Ana Laura Carreño, Efrain Alday, Jael Quintero, Lucía Pérez, Dora Valencia, Ramón Robles-Zepeda, Judith Valdez-Ortega, Javier Hernandez, Carlos Velazquez The antioxidant properties of several polyphenolics of propolis have been reported, however their protective effect against oxidative stress considering cell integrity is scarce. In this study, we evaluated the cellular antioxidant activity (CAA) of caffeic acid phenetyl ester (CAPE), rutin and galangin (Sonoran propolis constituents) using two murine cell lines derived from different immunological lineages (B-cell lymphoma and macrophages), based on the fluorescence of intracellularly oxidised 2′-7′-dichlorofluorescein (DCF) probe, together with cell morphology analysis and membrane integrity assessment by flow cytometry. CAPE (5μM) showed the highest CAA (97.9%) on B-cell lymphoma cells against 1mM H2O2, followed by rutin (25μM; 30.9%), meanwhile galangin (25μM) did not show CAA. CAPE exhibited a higher CAA than the antioxidant controls [quercetin (12.5μM), ascorbic acid (50μM) and trolox (10μM)], and additionally it helped to preserve cellular morphology. Similar effects were observed on macrophage cells, indicating that CAPE has a cellular protective effect against ROS. Further studies are needed to investigate the potential health benefits of CAPE.

Pub.: 29 Dec '16, Pinned: 03 Jul '17