BioMed Research International / 2015 / Article / Tab 6

Research Article

Inhibitory Effect of Various Breads on DMH-Induced Aberrant Crypt Foci and Colorectal Tumours in Rats

Table 6

The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate in the tested raw materials of the breads.

The raw materials of the breadsDPPH free radical scavenging rate (%)

White wheat flour 36.9 ± 8.2
Steinmetz flour75.3 ± 3.1
Whole-wheat flour 80.5 ± 1.9
Rye flour 64.5 ± 3.8
Sesame 95.3 ± 1.7

, versus white wheat flour.

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