Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Barbara LaddomadaGiovanni Mita

Abstract

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.

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Citations

Oct 1, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mi Jeong KimSang Sook Kim
Feb 25, 2017·Fungal Genetics and Biology : FG & B·I Benoit-GelberR P de Vries
Mar 24, 2016·Food Chemistry·Donatella Bianca Maria FiccoPasquale De Vita
Sep 24, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Tuba SimsekSenay Simsek
Jun 18, 2019·Journal of Food Science and Technology·Tekmile Cankurtaran, Nermin Bilgiçli
Aug 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ho-Shin HuangEan-Tun Liaw
Sep 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jae Yeon LeeJoa Sub Oh
Dec 28, 2019·Biomolecules·Lavinia Florina Călinoiu, Dan Cristian Vodnar
Mar 3, 2021·Food Research International·Beatriz Martín-GarcíaVito Verardo
Apr 30, 2021·Frontiers in Veterinary Science·Berit BoshuizenCatherine Delesalle
Jul 28, 2021·Journal of the Science of Food and Agriculture·Dongyun MaBeiming Xu

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Methods Mentioned

BETA
rheology

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