Abstract
Plant metabolites are known for their beneficial effects on human health. Whole
grains are also called as a virtuous source of staple food and phenolic acids. These acids are present
in whole grains abundantly in three forms, free, conjugated, and bound. From the entire content
of phenolic acids in whole grains, an abundance of bound phenolic acids is about 70-95%.
The bioavailability of phenolic acids varies from simple molecules to complex molecules. However,
mechanical cooking influences phenolic acid's structural and functional composition. These
natural phenolic acids exhibit several pharmacological activities such as antioxidant effect, antiinflammatory,
antimicrobial, and anticancer properties within the physiological system. The present
review covers the research and development of crucial whole grain products and nutraceuticals
by providing insights to analytical methods, bioavailability, bioaccessibility and health benefits
of phenolic acids. Additionally, this review encompasses recent information on the evaluation
of complete grains, including contemporary strategies for assessing the bioavailability of
phenolic acid.
Keywords:
Whole grains, phenolic acids, HPLC, bioavailability, functional benefits, hydroxybenzoic acid.
Graphical Abstract
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