Wheat Grain Phenolics: A Review on Composition, Bioactivity and Influencing Factors.

Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly consumed food grains across the world which possess several nutritional elements. Growing attention towards wheat grain phenolics bioactivity is due to the increasing demand for foods with natural antioxidants. To provide a comprehensive understanding of phenolics in wheat grain, this review first summarizes the phenolics form, distribution and identified phenolic components in wheat grain. In particular, the biosynthesis path for phenolics have been discussed, identifying some candidate genes involved in the biosynthesis of phenolic acids and flavonoids. After discussing the methods for the determination antioxidant activity, the effect of genotypes, environmental conditions, cultivation systems on grain phenolics component content have been explored. Finally, the bioavailability of phenolics under different food processing method were reported and discussed. Future research is recommended to increase wheat grain phenolics content by genetic engineering, and improve its bioavailability through proper food processing. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.