Publications by authors named "Wan-Cai Zheng"
Article Synopsis
- The study investigated the antioxidant properties and α-glucosidase inhibiting activities of different colored barleys, revealing that purple barley had the highest levels of total phenols, flavonoids, and anthocyanins.
- The composition and types of phenolic acids varied by barley color, with blue barley mainly containing cinnamic acid polyphenols, while black, yellow, and purple barleys had benzoic acid polyphenols as the main type.
- Findings showed that free polyphenols exhibited stronger radical scavenging abilities compared to bound ones, but bound polyphenols had greater α-glucosidase inhibiting activity, with purple barley showing the most potential for antioxidant activity.
