Although the approach used in this study does not allowto evidence
exactly which flour components are the protective ones, this must not
be considered as a limitation of the study since it allowed us to consider
the possible synergism among the different molecules and the importance
of some aspects related to the food matrix (i.e. different geographical
origin of khorasan wheat and different fermentation), both well
recognized factors of the overall antioxidant effectiveness (Fardet,
2010) that are ignored in studies evaluating the effect of pure
compounds.