Advanced glycation end products (AGEs), the products of non-enzymatic browning reactions
between the active carbonyl groups of reducing sugars and the free amines of amino acids …

Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently
gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and …

Cereal bioactive compounds, especially polyphenols, are known to possess a wide range of
disease preventive properties that are attributed to their antioxidant and anti-inflammatory …

Barley (Hordeum vulgare) grain stands out among other cereals due to its high nutritional
value. It results mainly from the high content of fiber and antioxidants, such as phenolic …

Seaweeds are rich in phenolic compounds such as phlorotannins and have antioxidant,
antibacterial, and anti-inflammatory activities. As exogenous bioactive compounds, seaweed …

Pigmented rice, especially black rice, is gaining popularity as it is rich in antioxidants such
as anthocyanins and γ-oryzanol. At present, knowledge about temporal control of …

Zinc (Zn) is an essential micronutrient for plant growth and development, and anthocyanin is
a secondary metabolite compound generally produced under stress conditions; both have …

The growing understanding of the link between food and health has increased consumer
demand for healthy and functional foods. Since prehistoric times, cereal and cereal-based …

BACKGROUND Ferulic acid (FA), a phenolic acid widely occurring in nature, has attracted
extensive attention because of its biological activity. Ovalbumin (OVA) is a commonly used …

Recently, the interest in improving the content of bioactive compounds for enhancing the
nutritional value of cereal-based products has largely increased, and several strategies …