Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review

Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review

ABSTRACT Phenolic compounds are highly abundant, heterogeneous substances in plant food sources, especially grains. Wheat contains chlorogenic acid, syringic acid, ferulic acid, and gallic acid, and oats contain polyphenolic compounds such as p‐hydroxybenzoic acid, caffeic acid, syringic acid, vanil...

Full description

Saved in:
Bibliographic Details
Main Authors: Fatima Tariq, Fakhar Islam, Bushra Atique, Ahmed Hussien Alawadi, Subbulakshmi Ganesan, Sana Attique, Ashish Singh Chauhan, Ali Imran, Mohd Asif Shah, Hafiz A. R. Suleria
Format: Article
Language:English
Published: Wiley 2025-06-01
Series:eFood
Subjects:
bioaccessibility
bioavailability
grains
phenolic compounds
polyphenols
Online Access:https://doi.org/10.1002/efd2.70067
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1002/efd2.70067

Similar Items