Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2025-06-09 DOI:10.1002/efd2.70067

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

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引用次数: 0

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.

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粮食多酚的生物利用度和生物可及性综述

酚类化合物是植物性食物来源中含量丰富的异质性物质，尤其是谷物。小麦含有绿原酸、丁香酸、阿魏酸和没食子酸，燕麦含有多酚类化合物，如对羟基苯甲酸、咖啡酸、丁香酸、香草酸和对香豆酸。玉米还含有对香豆酸、邻香豆酸和没食子酸。酚类物质被认为是与心血管疾病、神经系统疾病、癌症、糖尿病、帕金森氏症、阿尔茨海默氏症等各种疾病的治疗和治疗以及人体测量参数的降低有关的治疗剂。发酵用于提高多酚的生物利用度和改善微生物生态。近年来，包封被认为是保证活性成分稳定性和生物利用度的最有效方法。本文对籽粒酚类化合物在生物利用度和生物可及性中的作用进行了较为详细的探讨。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)