An Insight into the Functional Benefit of Phenolic Acids from Whole Grains: An Update

Abstract

Abstract: Whole grains have been regarded as a virtuous source of staple food and phenolic acids: the plant metabolites which possess valuable effects on human health. The most common type of compounds in whole grains is phenolic acids, which can be found in three forms: free, conjugated, and bound. Of the entire phenolic acids in whole grains, bound phenolic acids are responsible for 70-95% of them. The bioavailability of phenolic acids varies from simple molecules to complex polymers and bioavailability of these phenolic acids is influenced by mechanical and cooking techniques. These natural phenolic acids are known to exhibit bioactivities such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties within the body. Besides, the present review serves as a basis for further research and development of important whole grain products and nutraceuticals by providing insights into phenolic acids, analytical methods, bioavailability, bio accessibility, and health benefits of phenolic acids. Additionally, the updated review could provide recent information on evaluation of complete grains except excellent strategies contemporary the bioavailability area of phenolic acids for exhibiting most useful homes.