Phenolic compounds in cereal grains and their health benefits

  title={Phenolic compounds in cereal grains and their health benefits},
  author={Linda Dykes and Lloyd W. Rooney},
  journal={Cereal Foods World},
Research has shown that whole grain consumption helps lower the risk of cardiovascular disease, ischemic stroke, type II diabetes, metabolic syndrome, and gastrointestinal cancers (36,37). In addition to dietary fiber, whole grains contain many health-promoting components such as vitamins, minerals, and phytochemicals, which include phenolic compounds. Phenolic compounds have antioxidant properties and can protect against degenerative diseases (i.e., heart disease and cancer) in which reactive… 

Figures and Tables from this paper

Phenolic Compounds of Cereals and Their Antioxidant Capacity

  • Pham Van Hung
  • Medicine
    Critical reviews in food science and nutrition
  • 2016
The consumption of whole grains is considered to have significantly health benefits in prevention from chronic diseases such as cardiovascular disease, diabetes, and cancer because of the contribution of phenolic compounds existed.

Phenolic Compounds of Cereals and Their Antioxidant Capacity.

Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents (TPCs), phenolic acid profile and antioxidant

Total phenolic content and antioxidant activity of tritordeum wheat and barley

Whole grains are a source of numerous antioxidant compounds such as phenolic compounds, anthocyanins, phenolic acids, proanthocyanidins, lignans and others which are able to scavenge free radicals.

Biological role and health benefits of antioxidant compounds in cereals

It is now established that whole grain cereals contain a large number of bound polyphenols, and research in the field of determining their antioxidant activity has not been sufficiently carried out, so a review of current literature is offered.

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids

Many epidemiological studies have shown the benefits of a diet rich in fruit and vegetables to human health and for the prevention of various diseases associated with oxidative stress, such as cancer

Whole grain cereals: the potential roles of functional components in human health

This review highlights the contents and distribution of primary functional components and their health effects in commonly consumed whole grain cereals, especially dietary fiber, protein, polyphenols, and alkaloids, and guides people to form scientific dietary habits so as to promote the development and utilization of whole-grain cereals.

Bioactive phytochemicals in barley

Medicinal and Health Benefits of Brown Rice

The chapter focuses on global interest in brown rice research on health beneficial nutraceuticals, bioactivity, and health effects.

Functional Properties of Polyphenols in Grains and Effects of Physicochemical Processing on Polyphenols

Phenolic compounds are important products of secondary metabolism in plants. They cannot be synthesized in the human body and are mainly taken from food. Cereals, especially whole grains, are

Phenolic Compounds as Functional Ingredients in Beverages




Antioxidants and hormone-mediated health benefits of whole grains.

  • L. Thompson
  • Chemistry, Medicine
    Critical reviews in food science and nutrition
  • 1994
Lignans and phytoestrogens have been associated with protective effect against hormone-related diseases, for example, cancer of the breast and prostate, and potential mechanisms for this effect have

Phenolic acids in foods: an overview of analytical methodology.

  • R. J. Robbins
  • Chemistry
    Journal of agricultural and food chemistry
  • 2003
The masses and MS fragmentation patterns of phenolic acids are discussed and tabulated as are the UV absorption maxima.

Avenanthramides and phenolic acids from oats are bioavailable and act synergistically with vitamin C to enhance hamster and human LDL resistance to oxidation.

Oat phenolics, including avenanthramides, are bioavailable in hamsters and interact synergistically with vitamin C to protect LDL during oxidation and are determined in vitro to protect human LDL against oxidation induced by Cu(2+).

Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds

Phenolics have been identified and quantified in nine varieties of barley and their corresponding malts as flavan-3-ols, flavonols, phenolic acids and apolar esters. Flavan-3-ols are monomers,