Open AccessPhenolic compounds in whole-grains of wheat: a review
Author(s) -
Monica Sharma,
Pranav Bhaskar
Publication year - 2021
Publication title -
the applied biology and chemistry journal
Language(s) - English
Resource type - Journals
ISSN - 2582-8789
DOI - 10.52679/tabcj.2021.0003
Subject(s) - bioavailability , antioxidant , health benefits , whole grains , whole wheat , food science , microbiology and biotechnology , human health , chemistry , population , biology , medicine , traditional medicine , biochemistry , environmental health , pharmacology
Whole-grains are important food resources for human beings, therefore, there is a need to pay special attention to increase their production to feed the world’s rapidly increasing population. Whole-grains are highly rich in nutrition and bioactive properties due to the available health-promoting biologically active metabolites such as phenolic compounds. Phenolic compounds are antioxidant-rich secondary metabolites having immense health benefits. Owing to their strong antioxidant activities, they have anti-inflammatory, anti-carcinogenic, and anti-diabetic properties; they exhibit anti-aging effects and can also cure cardiovascular diseases, obesity, etc. Numerous epidemiological studies have proven the inverse correlation between the consumption of whole cereal grains and reduce chronic diseases. This review article focuses on biologically active components of wheat grains, namely phenolic compounds, including their chemical structures, classification, biosynthesis, bioactivity, and bioavailability. Health benefits and functional potential of consumption of whole cereal grains have also been discussed.