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Review Article

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

Author(s): Monika Chauhan, Jayshree Mahanty, Sudhir Kumar, Harjeet Singh and Alok Sharma*

Volume 19, Issue 9, 2023

Published on: 30 December, 2022

Page: [906 - 921] Pages: 16

DOI: 10.2174/1573401318666220610212537

Price: $65

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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

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