Bioavailability and Bioaccessibility of Grain Polyphenols: A Comprehensive Review

ABSTRACTPhenolic 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, vanillic acid, and p‐coumaric acid. Corn also consists of p‐coumaric acid, o‐coumaric acid, and gallic acid. Phenols are considered therapeutic agents related to the treatment and treatment of various diseases such as cardiovascular diseases, neurological disorders, cancer, diabetes, Parkinson's, and Alzheimer's, as well as the reduction of anthropometric parameters. Fermentation is used to increase the bioavailability of polyphenols and improve microbial ecology. Encapsulation has recently been ranked as the most effective method for optimal stability and bioavailability of active ingredients. This review explores the role of grain phenolic compounds in bioavailability and bioaccessibility in detail.