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Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Uptake of noble metals by cereal plants is not reported in literature. Our study of 505 native rice landraces showed that nine of them accumulate silver at a high concentration when grown in the same soil. Among these, a medicinal rice landrace from West Bengal, Garib-sal was found to accumulate silver at an especially high concentration in the grains. Cultivation of Garib-sal rice in three successive years in Basudha farm in the rice growing period of June–October confirmed that for the same concentration of silver in the soil (∼0.15 mg/kg), Garib-sal accumulates it in the grains to the extent of ∼15 mg/kg. Laboratory experiments also demonstrated that silver uptake by Garib-sal is significantly greater than for other varieties grown on the same soil, and that the metal accumulates mostly in the grain. To detect the location of deposition of silver in the grains, secondary ion mass spectrometry was performed. The images reveal that the silver is concentrated in the aleuronic layer of the rice bran. Its concentration decreases in the subaleurone and becomes negligible in the endosperm. Accumulation of silver does not alter the grain morphology and chemical characteristics. The metal may be extracted from the bran after milling of the rice, thereby causing no loss of the foodstuff.

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SummaryOne-pot three-component coupling of o-alkynylheteroaryl carbonyl derivatives with Fischer carbene complexes and dienophiles leading to the synthesis of quinoxaline and phenazine ring systems has been investigated. This involves the generation of furo[3,4-b]pyrazine and furo[3,4-b]quinoxaline as transient intermediates, which were trapped with Diels–Alder dienophiles. This is the first report on furo[3,4-b]pyrazine intermediates.