Finger Millet Polyphenols: Characterization and their Nutraceutical Potential
Title:
Finger Millet Polyphenols: Characterization and their Nutraceutical Potential
Author:
S. Chethan N.G. Malleshi
Appeared in:
American journal of food technology
Paging:
Volume 2 (2007) nr. 7 pages 618-629
Year:
2007
Contents:
Finger millet, one of the important minor cereals contains 0.3-3% polyphenols. The millet is known for its health benefits such as hypoglycemic, hypocholestrolemic and anti-ulcerative characteristics, besides for its extremely good storage qualities. It is generally presumed that, the polyphenols of millet have major beneficial role in some of these health beneficial characteristics of millet. However, a very limited reports are available relating to the varietal variations with respect to the polyphenol contents, methods of isolation and characterization of the polyphenols and their nutritional implications. Recently, some information on the characteristics of millet polyphenols, their localization in the millet kernel and also on their nutraceutical ability has been generated. This review deals with the information published as well as under publication on the millet polyphenols in general and their isolation, characterization and also their nutraceutical potential in particular.
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