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

• Main Authors: Barbara Laddomada, Sofia Caretto, Giovanni Mita
• Format: Article
• Language: English
• Published: MDPI AG 2015-08-01
• Series: Molecules
• Subjects: whole-wheat flour; phenolic acids; bioactive compounds; antioxidant activity; bio-accessibility; functional foods
• Online Access: http://www.mdpi.com/1420-3049/20/9/15666

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.