Polyphenolic compounds in cereals
2021
Podloucka, Pavlina | Vaculova, Katerina | Martinek, Petr et al.
Polyphenols are a large group of compounds derived from plants. They are studied for their benefitial effects on human health which is attributed to their antioxidant features i.e. their ability to react with free radicals and to quench them. Barring fruit and vegetables, the important source of polyphenols are cereals. The content and the proportion of individual polyphenols in cereals is influenced by the species and the cultivar of cereal, the environment and the growing conditions. Today, the special attention in cereal breeding is paid to the varieties with higher content of these substances which can become a raw material for development of functional foods. Cereals and their products form significant part of human diet. During the processing of cereals, the cereal grains undergo a number of technological processes which affect the content of these substances in final product. To study the total polyphenol content and their antioxidant features, the number of methods is used.
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