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...

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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
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