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...
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| Format: | Article |
| Language: | English |
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Wiley
2025-06-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.70067 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Fatima Tariq |
| collection | DOAJ |
| description | 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, vanillic acid, and p‐coumaric acid. Corn also consists of p‐coumaric acid, o‐coumaric acid, and gallic acid. Phenols are considered therapeutic agents related to the treatment and treatment of various diseases such as cardiovascular diseases, neurological disorders, cancer, diabetes, Parkinson's, and Alzheimer's, as well as the reduction of anthropometric parameters. Fermentation is used to increase the bioavailability of polyphenols and improve microbial ecology. Encapsulation has recently been ranked as the most effective method for optimal stability and bioavailability of active ingredients. This review explores the role of grain phenolic compounds in bioavailability and bioaccessibility in detail. |
| format | Article |
| id | doaj-art-60cbbf1213d34aeb87269d6e864ecfd8 |
| institution | Kabale University |
| issn | 2666-3066 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj-art-60cbbf1213d34aeb87269d6e864ecfd82025-08-20T03:44:39ZengWileyeFood2666-30662025-06-0163n/an/a10.1002/efd2.70067Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive ReviewFatima Tariq0Fakhar Islam1Bushra Atique2Ahmed Hussien Alawadi3Subbulakshmi Ganesan4Sana Attique5Ashish Singh Chauhan6Ali Imran7Mohd Asif Shah8Hafiz A. R. Suleria9Department of Clinical Nutrition NUR International University Lahore PakistanDepartment of Clinical Nutrition NUR International University Lahore PakistanDepartment of Food Science Government College University Faisalabad PakistanCollege of Technical Engineering The Islamic University Najaf IraqDepartment of Chemistry and Biochemistry, School of Sciences JAIN (Deemed to be University) Bangalore Karnataka IndiaDepartment of Chemistry Government College University Faisalabad PakistanDivision of Research and Innovation, Uttaranchal Institute of Pharmaceutical Sciences Uttaranchal University Dehradun IndiaDepartment of Food Science Government College University Faisalabad PakistanDepartment of Economics Kardan University Kabul AfghanistanSchool of Agriculture, Food and Ecosystem Sciences, Faculty of Life Science The University of Melbourne Melbourne AustraliaABSTRACT 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, vanillic acid, and p‐coumaric acid. Corn also consists of p‐coumaric acid, o‐coumaric acid, and gallic acid. Phenols are considered therapeutic agents related to the treatment and treatment of various diseases such as cardiovascular diseases, neurological disorders, cancer, diabetes, Parkinson's, and Alzheimer's, as well as the reduction of anthropometric parameters. Fermentation is used to increase the bioavailability of polyphenols and improve microbial ecology. Encapsulation has recently been ranked as the most effective method for optimal stability and bioavailability of active ingredients. This review explores the role of grain phenolic compounds in bioavailability and bioaccessibility in detail.https://doi.org/10.1002/efd2.70067bioaccessibilitybioavailabilitygrainsphenolic compoundspolyphenols |
| spellingShingle | 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 Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review eFood bioaccessibility bioavailability grains phenolic compounds polyphenols |
| title | Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review |
| title_full | Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review |
| title_fullStr | Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review |
| title_full_unstemmed | Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review |
| title_short | Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review |
| title_sort | bioavailability and bioaccessibility of grain polyphenols a comprehensive review |
| topic | bioaccessibility bioavailability grains phenolic compounds polyphenols |
| url | https://doi.org/10.1002/efd2.70067 |
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