Ferulic Acid in Cereals - a Review

Boz H.

CZECH JOURNAL OF FOOD SCIENCES, cilt.33, ss.1-7, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 33
  • Basım Tarihi: 2015
  • Doi Numarası: 10.17221/401/2014-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-7
  • Anahtar Kelimeler: bioactive compounds, phenolic acid, antioxidant, antimicrobial, whole grain, PHENOLIC-ACIDS, ANTIOXIDANT ACTIVITY, DIETARY FIBER, CHLOROGENIC ACID, PLANT PHENOLICS, CAFFEIC ACID, IN-VITRO, WHEAT, BRAN, PROFILES
  • Atatürk Üniversitesi Adresli: Evet

Özet

Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease.