Chapter 1: Overview and Prospective (Liangli (Lucy) Yu).Chapter 2: Antioxidant Properties of Wheat Grain and its Fractions (Fereidoon Shahidi, Chandrika Lyana-Pathirana).Chapter 3: Effects of Genotype, Environment and Genotype Environment: Interaction on the Antioxidant Properties of Wheat (Archie Mpofu, Trust Beta, Harry D. Sapirstein).Chapter 4: Carotenoid, Tocopherol, Lignan, Flavonoid, and Phytosterol Compositions of Wheat Grain and its Fractions (Rong Tsao).Chapter 5: Antioxidant Properties of What Phenolic Acids (Liangping Yu, Zhihong Cheng).Chapter 6: Effects of Post-Harvest Treatments, Food Formulation and Processing Conditions on What Antioxidant Properties (Chunjian (C.J.

) Lin, Gang Guo).Chapter 7: Antioxidant Properties of Wheat-Based Breakfast Foods (Elizabeth A. Arndt, Marla W. Luther).Chapter 8: Effects of Extraction Method and Conditions on Wheat Antioxidant Extraction (Jeffrey Moore, Liangli (Lucy) Yu).Chapter 9: Methods for Antioxidant Capacity Estimation of Wheat and Wheat-Based Food Products (Jeffrey Moore, Liangli (Lucy) Yu).Chapter 10: Application of ESR in Wheat Antioxidant Determination (Zhihong Cheng, Liangping Yu, JunJie Yin).Chapter 11: Analysis of Tocopherolsand Carotenoids in Wheat Materials Using Liquid Chromatography-Mass Spectrometry Technology (Zhigang Hao, Denys Charles).

Chapter 12: Quantification of Phenolic Acids in Wheat and Wheat-Based Products (Kequan Zhou).Chapter 13: Effects of Wheat on Normal Intestine (John Parry).Chapter 14: Wheat Antioxidants and Cholesterol Metabolism (Huiping Zhou, Elaine Studer, Junjun Zhang).Chapter 15: Wheat Antioxidant Bioavailability (Yutaka Konishi).Chapter 16: Wheat Lignans: Promising Cancer Preventive Agents (Weiqun Wang, Allan Ayella, Yu Jiang, Ping Ouyang, Hongyan Qu).