Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review

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, vanil...

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Bibliografski detalji

Glavni autori:	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
Format:	Artigo
Jezik:	Inglês
Izdano:	Wiley 2025-06-01
Serija:	eFood
Teme:	bioaccessibility bioavailability grains phenolic compounds polyphenols
Online pristup:	https://doi.org/10.1002/efd2.70067
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