{"product_id":"wheat-antioxidants-hardback-9780470042595","title":"Wheat Antioxidants (Hardback) 9780470042595","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eWheat Antioxidants\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eLiangli L. Yu (Edited by), LL Yu (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470042595, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 11 January 2008\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e296 pages\u003cbr\u003e24.1 x 16.3 x 2.1 cm, 0.544 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"The book presents current information on antioxidant compounds of wheat.\" (\u003ci\u003eFood Science and Technology Abstracts\u003c\/i\u003e, September 2008)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability\/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability\/bioavailability.  \u003cp\u003e\u003ci\u003eWheat Antioxidants\u003c\/i\u003e will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eContributors xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1 OVERVIEW AND PROSPECTIVE 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Antioxidant Properties of Wheat Grain 2\u003c\/p\u003e \u003cp\u003e1.3 Other Biological Activities of Wheat Antioxidants 3\u003c\/p\u003e \u003cp\u003e1.4 Wheat Antioxidants: Opportunities and Challenges 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2 ANTIOXIDANT PROPERTIES OF WHEAT GRAIN AND ITS FRACTIONS 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Sample Preparation 8\u003c\/p\u003e \u003cp\u003e2.2 Total Phenolic Content (TPC) and Total Antioxidant Capacity (TAC) of Wheat Fractions 8\u003c\/p\u003e \u003cp\u003e2.3 Iron(II)-Chelating Activity of Wheat Fractions 11\u003c\/p\u003e \u003cp\u003e2.4 Oxygen Radical Absorbance Capacity (ORAC) of Wheat Fractions 13\u003c\/p\u003e \u003cp\u003e2.5 Inhibition of Photochemiluminescence (PCL) by Wheat Fractions 14\u003c\/p\u003e \u003cp\u003e2.6 Effect of Milling and Pearling of Wheat on Inhibition of Low-Density Lipoprotein (LDL) Oxidation 17\u003c\/p\u003e \u003cp\u003e2.7 Influence of Milling and Pearling on Homediated Supercoiled DNA Scission by Wheat 19\u003c\/p\u003e \u003cp\u003e2.8 Conclusions 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3 EFFECTS OF GENOTYPE, ENVIRONMENT AND GENOTYPE • ENVIRONMENT INTERACTION ON THE ANTIOXIDANT PROPERTIES OF WHEAT 24\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 24\u003c\/p\u003e \u003cp\u003e3.2 Genotype Effects 26\u003c\/p\u003e \u003cp\u003e3.2.1 Total Phenolic Content 27\u003c\/p\u003e \u003cp\u003e3.2.2 Phenolic Acid Composition 28\u003c\/p\u003e \u003cp\u003e3.2.3 DPPH Scavenging Capacity 31\u003c\/p\u003e \u003cp\u003e3.2.4 Superoxide Scavenging Capacities 31\u003c\/p\u003e \u003cp\u003e3.2.5 Peroxyl Radical Scavenging Capacities 32\u003c\/p\u003e \u003cp\u003e3.3 Environment Effects 32\u003c\/p\u003e \u003cp\u003e3.4 Genotype by Environment Interaction Effects 33\u003c\/p\u003e \u003cp\u003e3.5 Relative Contribution of G, E, and G • E Effects to Total Variation 35\u003c\/p\u003e \u003cp\u003e3.6 Concluding Remarks 37\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4 CAROTENOID, TOCOPHEROL, LIGNAN, FLAVONOID, AND PHYTOSTEROL COMPOSITIONS OF WHEAT GRAIN AND ITS FRACTIONS 42\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 42\u003c\/p\u003e \u003cp\u003e4.2 Phytochemical Composition of Wheat 43\u003c\/p\u003e \u003cp\u003e4.2.1 Polyphenols (Lignans, Flavonoids) 43\u003c\/p\u003e \u003cp\u003e4.2.2 Carotenoids 46\u003c\/p\u003e \u003cp\u003e4.2.3 Tocopherols and Tocotrienols 48\u003c\/p\u003e \u003cp\u003e4.2.4 Phytosterols and Phytostanols 49\u003c\/p\u003e \u003cp\u003e4.2.5 Antioxidant Activities and Health Benefits 49\u003c\/p\u003e \u003cp\u003e4.3 Conclusion 52\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5 ANTIOXIDANT PROPERTIES OF WHEAT PHENOLIC ACIDS 54\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 54\u003c\/p\u003e \u003cp\u003e5.2 Phenolic Acid Contents in Wheat Grain and Fractions 54\u003c\/p\u003e \u003cp\u003e5.3 Free Radical Scavenging Capacity of Wheat Phenolic Acids 59\u003c\/p\u003e \u003cp\u003e5.4 Inhibitory Effect of Wheat Phenolic Acids on Lipid Peroxidation 64\u003c\/p\u003e \u003cp\u003e5.5 Chelating Properties of Wheat Phenolic Acids 66\u003c\/p\u003e \u003cp\u003e5.6 Other Antioxidant Activities of Wheat Phenolic Acids 66\u003c\/p\u003e \u003cp\u003e5.7 Structure–Activity Relationship of Wheat Phenolic Acids 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6 EFFECTS OF POSTHARVEST TREATMENTS, FOOD FORMULATION, AND PROCESSING CONDITIONS ON WHEAT ANTIOXIDANT PROPERTIES 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 73\u003c\/p\u003e \u003cp\u003e6.2 Wheat Postharvest Treatments 74\u003c\/p\u003e \u003cp\u003e6.2.1 Wheat Flour Milling 74\u003c\/p\u003e \u003cp\u003e6.2.2 Pearling or Debranning 76\u003c\/p\u003e \u003cp\u003e6.2.3 Storage of Wheat and Wheat Products 77\u003c\/p\u003e \u003cp\u003e6.2.4 Other Postharvest Treatments 78\u003c\/p\u003e \u003cp\u003e6.3 Food Formulations 79\u003c\/p\u003e \u003cp\u003e6.4 Food Heat Processing 82\u003c\/p\u003e \u003cp\u003e6.5 Summary 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7 ANTIOXIDANT PROPERTIES OF WHEAT-BASED BREAKFAST FOODS 88\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 88\u003c\/p\u003e \u003cp\u003e7.2 Whole Grains for Health \u0026amp; Wellness 88\u003c\/p\u003e \u003cp\u003e7.3 Grains Classification and Consumption 89\u003c\/p\u003e \u003cp\u003e7.4 Wheat Types, Morphology, and Composition 90\u003c\/p\u003e \u003cp\u003e7.5 Role of Antioxidants in Wheat and Other Cereal Grains 90\u003c\/p\u003e \u003cp\u003e7.6 Wheat Milling and Distribution of Antioxidants 91\u003c\/p\u003e \u003cp\u003e7.7 Wheat-Based Breakfast Foods 92\u003c\/p\u003e \u003cp\u003e7.8 Breakfast Meal Consumption and Demographics 92\u003c\/p\u003e \u003cp\u003e7.9 Antioxidants in RTE Breakfast Cereals 93\u003c\/p\u003e \u003cp\u003e7.10 Antioxidants and Bread Making 95\u003c\/p\u003e \u003cp\u003e7.11 Conclusion 96\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8 EFFECTS OF EXTRACTION METHOD AND CONDITIONS ON WHEAT ANTIOXIDANT ACTIVITY ESTIMATION 100\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 100\u003c\/p\u003e \u003cp\u003e8.2 Extraction Methods and Conditions 101\u003c\/p\u003e \u003cp\u003e8.2.1 Effects of Extraction Method 105\u003c\/p\u003e \u003cp\u003e8.2.2 Effects of Extraction Conditions 106\u003c\/p\u003e \u003cp\u003e8.3 General Considerations for Sample Preparation and Extraction 113\u003c\/p\u003e \u003cp\u003e8.4 Extraction Condition Recommendations for Wheat Antioxidant Property Estimation 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 9 METHODS FOR ANTIOXIDANT CAPACITY ESTIMATION OF WHEAT AND WHEAT-BASED FOOD PRODUCTS 118\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 118\u003c\/p\u003e \u003cp\u003e9.2 DPPH Radical Scavenging Capacity Assay 120\u003c\/p\u003e \u003cp\u003e9.2.1 Principles and Background 120\u003c\/p\u003e \u003cp\u003e9.2.2 Materials and Solutions Preparation 121\u003c\/p\u003e \u003cp\u003e9.2.3 Discussion 124\u003c\/p\u003e \u003cp\u003e9.3 ABTS Cation Radical (ABTS_+) Scavenging Capacity Assay 125\u003c\/p\u003e \u003cp\u003e9.3.1 Principles and Background 125\u003c\/p\u003e \u003cp\u003e9.3.2 Materials and Solutions Preparation 126\u003c\/p\u003e \u003cp\u003e9.3.3 Measuring Procedure 127\u003c\/p\u003e \u003cp\u003e9.3.4 Calculations 127\u003c\/p\u003e \u003cp\u003e9.3.5 Discussion 128\u003c\/p\u003e \u003cp\u003e9.4 Superoxide Anion Radical (O2__) Scavenging Capacity Assay 130\u003c\/p\u003e \u003cp\u003e9.4.1 Principles and Background 130\u003c\/p\u003e \u003cp\u003e9.4.2 Materials and Solutions Preparation 131\u003c\/p\u003e \u003cp\u003e9.4.3 Procedure 131\u003c\/p\u003e \u003cp\u003e9.4.4 Calculations 131\u003c\/p\u003e \u003cp\u003e9.4.5 Discussion 132\u003c\/p\u003e \u003cp\u003e9.5 Oxygen Radical Absorbing Capacity (ORAC) Assay 133\u003c\/p\u003e \u003cp\u003e9.5.1 Principles and Background 133\u003c\/p\u003e \u003cp\u003e9.5.2 Materials and Solutions Preparation 134\u003c\/p\u003e \u003cp\u003e9.5.3 Calculations 135\u003c\/p\u003e \u003cp\u003e9.5.4 Discussion 136\u003c\/p\u003e \u003cp\u003e9.6 Hydroxyl Radical (_OH) Scavenging Capacity (HOSC) Assay for Hydrophilic Antioxidants 138\u003c\/p\u003e \u003cp\u003e9.6.1 Principles and Background 138\u003c\/p\u003e \u003cp\u003e9.6.2 Materials and Solutions Preparation 139\u003c\/p\u003e \u003cp\u003e9.6.3 Calculations 140\u003c\/p\u003e \u003cp\u003e9.6.4 Discussion 141\u003c\/p\u003e \u003cp\u003e9.6.5 Other Reported Methods for Hydroxyl Radical Scavenging Capacity Estimation 142\u003c\/p\u003e \u003cp\u003e9.7 Hydroxyl Radical Scavenging Capacity Assay for Lipophilic Antioxidants Using ESR 143\u003c\/p\u003e \u003cp\u003e9.7.1 Principles and Background 143\u003c\/p\u003e \u003cp\u003e9.7.2 Materials and Solutions Preparation 144\u003c\/p\u003e \u003cp\u003e9.7.3 Procedure 144\u003c\/p\u003e \u003cp\u003e9.7.4 ESR Parameters 144\u003c\/p\u003e \u003cp\u003e9.7.5 Calculations 145\u003c\/p\u003e \u003cp\u003e9.7.6 Discussion 146\u003c\/p\u003e \u003cp\u003e9.8 Total Phenolic Contents Assay Using the Folin–Ciocalteu Reagent 147\u003c\/p\u003e \u003cp\u003e9.8.1 Principles and Background 147\u003c\/p\u003e \u003cp\u003e9.8.2 Procedure 148\u003c\/p\u003e \u003cp\u003e9.8.3 Calculations 149\u003c\/p\u003e \u003cp\u003e9.8.4 Discussion 149\u003c\/p\u003e \u003cp\u003e9.9 Iron(II) Chelating Capacity Assay 150\u003c\/p\u003e \u003cp\u003e9.9.1 Principles and Background 150\u003c\/p\u003e \u003cp\u003e9.9.2 Procedure 153\u003c\/p\u003e \u003cp\u003e9.9.3 Calculations 154\u003c\/p\u003e \u003cp\u003e9.9.4 Discussion 154\u003c\/p\u003e \u003cp\u003e9.10 Copper(II) Chelating Capacity Assay 155\u003c\/p\u003e \u003cp\u003e9.10.1 Principles and Background 155\u003c\/p\u003e \u003cp\u003e9.10.2 Materials and Solutions Preparation 156\u003c\/p\u003e \u003cp\u003e9.10.3 Procedure 156\u003c\/p\u003e \u003cp\u003e9.10.4 ESR Parameters 156\u003c\/p\u003e \u003cp\u003e9.10.5 Discussion 158\u003c\/p\u003e \u003cp\u003e9.11 Lipid Peroxidation Inhibition Assay (OSI) 158\u003c\/p\u003e \u003cp\u003e9.11.1 Principles and Background 158\u003c\/p\u003e \u003cp\u003e9.11.2 Results 160\u003c\/p\u003e \u003cp\u003e9.11.3 Discussion 160\u003c\/p\u003e \u003cp\u003e9.12 Low-Density Lipoprotein (LDL) Peroxidation Inhibition Assay 162\u003c\/p\u003e \u003cp\u003e9.12.1 Principles and Background 162\u003c\/p\u003e \u003cp\u003e9.12.2 Discussion 165\u003c\/p\u003e \u003cp\u003e9.13 Conclusions 166\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 10 APPLICATION OF ESR IN WHEAT ANTIOXIDANT DETERMINATION 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 173\u003c\/p\u003e \u003cp\u003e10.2 The Principles of ESR 174\u003c\/p\u003e \u003cp\u003e10.3 The Application of ESR in Food Systems 176\u003c\/p\u003e \u003cp\u003e10.4 ESR Determination of Wheat Antioxidants 179\u003c\/p\u003e \u003cp\u003e10.4.1 Free Radical Scavenging Capacities of Wheat Antioxidants 179\u003c\/p\u003e \u003cp\u003e10.4.2 Chelating Activity Against Cu2+ 184\u003c\/p\u003e \u003cp\u003e10.4.3 Effects of Wheat Antioxidants on Lipid Peroxidation in Liposomes 185\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 11 ANALYSIS OF TOCOPHEROLS AND CAROTENOIDS IN WHEAT MATERIALS USING LIQUID CHROMATOGRAPHY–MASS SPECTROMETRY TECHNOLOGY 190\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 190\u003c\/p\u003e \u003cp\u003e11.2 Terminology 193\u003c\/p\u003e \u003cp\u003e11.3 Analysis of Tocopherols and Carotenoids by LC-MS Technology 193\u003c\/p\u003e \u003cp\u003e11.3.1 Liquid–Liquid Extraction 194\u003c\/p\u003e \u003cp\u003e11.3.2 Chromatographic Separation 197\u003c\/p\u003e \u003cp\u003e11.3.3 LC–MS Interfaces and MS Detection 201\u003c\/p\u003e \u003cp\u003e11.4 Summary 204\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 12 QUANTIFICATION OF PHENOLIC ACIDS IN WHEAT AND WHEAT-BASED PRODUCTS 208\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 208\u003c\/p\u003e \u003cp\u003e12.2 Background 209\u003c\/p\u003e \u003cp\u003e12.3 Chemicals and Equipments 209\u003c\/p\u003e \u003cp\u003e12.4 Methods 210\u003c\/p\u003e \u003cp\u003e12.4.1 Sample Preparation 1 210\u003c\/p\u003e \u003cp\u003e12.4.2 Sample Preparation 2 According to the Protocol Reported by Kim et al. (Fig. 12.2) 211\u003c\/p\u003e \u003cp\u003e12.4.3 HPLC Separation and Determination 213\u003c\/p\u003e \u003cp\u003e12.5 Discussion 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 13 EFFECTS OF WHEAT ON NORMAL INTESTINE 219\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 219\u003c\/p\u003e \u003cp\u003e13.2 Wheat Component Effects on Normal Intestinal Epithelial Cells in vitro 220\u003c\/p\u003e \u003cp\u003e13.2.1 Background Information 220\u003c\/p\u003e \u003cp\u003e13.2.2 Effects of Wheat Bran Extract on IEC-6 Cell Proliferation 222\u003c\/p\u003e \u003cp\u003e13.2.3 Ferulic Acid and IEC-6 Cell Proliferation 224\u003c\/p\u003e \u003cp\u003e13.3 Discussion 232\u003c\/p\u003e \u003cp\u003e13.4 Conclusion 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 14 WHEAT ANTIOXIDANTS AND CHOLESTEROL METABOLISM 236\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 336\u003c\/p\u003e \u003cp\u003e14.2 Wheat Antioxidants 236\u003c\/p\u003e \u003cp\u003e14.2.1 Phenolic Acids 237\u003c\/p\u003e \u003cp\u003e14.2.2 Carotenoids 237\u003c\/p\u003e \u003cp\u003e14.2.3 Tocopherols 237\u003c\/p\u003e \u003cp\u003e14.3 Wheat Antioxidant Properties 238\u003c\/p\u003e \u003cp\u003e14.4 Cholesterol Homeostasis 239\u003c\/p\u003e \u003cp\u003e14.5 Effects of Wheat Antioxidants on Cholesterol Metabolism 240\u003c\/p\u003e \u003cp\u003e14.6 Summary 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 15 WHEAT ANTIOXIDANT BIOAVAILABILITY 244\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 244\u003c\/p\u003e \u003cp\u003e15.2 Absorption Characteristics of Fluorescein In Vitro 245\u003c\/p\u003e \u003cp\u003e15.3 Absorption Characteristics of Phenolic Acid In Vitro 247\u003c\/p\u003e \u003cp\u003e15.3.1 FA and PCA 247\u003c\/p\u003e \u003cp\u003e15.3.2 CA, CLA, GA, and RA 248\u003c\/p\u003e \u003cp\u003e15.3.3 Artepillin C (AC) 249\u003c\/p\u003e \u003cp\u003e15.4 Absorption Efficiency and Bioavailability of Phenolic Acid in Rats 251\u003c\/p\u003e \u003cp\u003e15.5 Absorption Characteristics of Colonic Metabolites of Poorly Absorbed Polyphenols In Vitro 253\u003c\/p\u003e \u003cp\u003e15.6 Current Knowledge and Status of the MCT-Mediated Transport System 256\u003c\/p\u003e \u003cp\u003e15.6.1 Gastric Absorption 256\u003c\/p\u003e \u003cp\u003e15.6.2 MCT Subtype Responsible for Transport of PAs and Microbial Metabolites of Polyphenols 256\u003c\/p\u003e \u003cp\u003e15.6.3 Concept of Metabonutrients 257\u003c\/p\u003e \u003cp\u003e15.7 Overview of Absorption and Bioavailability of Wheat Antioxidants: Future Studies 258\u003c\/p\u003e \u003cp\u003e15.7.1 SRA, SPA, VA and PBA 258\u003c\/p\u003e \u003cp\u003e15.7.2 Free, Soluble Conjugate, and Insoluble Bound PAs in Wheat 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 16 WHEAT LIGNANS: PROMISING CANCER PREVENTIVE AGENTS 264\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 264\u003c\/p\u003e \u003cp\u003e16.2 Lignans and Cancer Prevention 266\u003c\/p\u003e \u003cp\u003e16.2.1 Epidemiological and Clinical Studies 267\u003c\/p\u003e \u003cp\u003e16.2.2 Experimental Animal Studies 267\u003c\/p\u003e \u003cp\u003e16.3 Plausible Mechanisms of Lignans for Cancer Prevention 268\u003c\/p\u003e \u003cp\u003eINDEX\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Interscience","offers":[{"title":"Brand New","offer_id":52256541671704,"sku":"9780470042595","price":80.56,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470042595.jpg?v=1781274843","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/wheat-antioxidants-hardback-9780470042595","provider":"Freshly Printed Books","version":"1.0","type":"link"}