Phenolic compounds are important functional bioactive substances distributed in various
food plants. They have gained wide interest from researchers due to their multiple health …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

This review covers current analytical techniques, instruments and methodologies used in the
analysis of carotenoids in foods and human samples. We also cover the importance of …

Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and
covalently bound to indigestible polysaccharides. They have very low bioavailability …

Type 2 diabetes is a complicated metabolic disorder with both short-and long-term
undesirable complications. In recent years, there has been growing evidence that functional …

The health benefits of whole wheat consumption can be partially attributed to wheat's
phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids …

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 …

Whole grain wheat and rye are important sources of many bioactive compounds and
contribute significantly to the total intake of cereals in many countries. Alkylresorcinols …

Wheat crop is very sensitive to osmotic stress conditions. As an abiotic stress, drought may
exert a considerable effect on the levels of specialized metabolites in plants. These …

Wheat (Triticum aestivum L.) is a widely cultivated crop and one of the most commonly
consumed food grains in the world. It possesses several nutritional elements. Increasing …