2024
DOI: 10.1021/acs.jafc.4c05245
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Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review

Chuang Zhu,
Zihan Lin,
Huibin Jiang
et al.

Abstract: Phenolic acids, essential compounds in whole grains, are renowned for their health-enhancing antioxidant and antiinflammatory properties. Variations in concentration, particularly of hydroxybenzoic and hydroxycinnamic acids, are observed among grain types. Their antiobesity and antidiabetes effects are linked to their modulation of key signaling pathways like AMPK and PI3K, crucial for metabolic regulation and the body's response to inflammation and oxidative stress. Processing methods significantly influence … Show more

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