Types and Distribution of Phenolic Compounds in Grains
Cereal grains have been part of the human diet for centuries. They serve as a source of nutrients and other phytochemicals, including phenolic compounds that may have protective effects against the development of diet-related disorders. Phenolic acids in grains are grouped into derivatives of benzoic and cinnamic acids. They exist in both free and bound forms with an uneven distribution across the kernel. They are concentrated in the outer layers, with the lowest levels in the innermost part of the grain (endosperm). The main phenolic acids in cereal grains are ferulic and