Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

Background Polyphenolic compounds have shown many potentially positive bioactivities.
But these beneficial effects depend on the amount of polyphenols accessible for absorption …

Hydroxycinnamic acids (HCAs) are important natural phenolic compounds present in high
concentrations in fruits, vegetables, cereals, coffee, tea and wine. Many health beneficial …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

During the last decade, there has been a growing interest in understanding the fate of food
during digestion in the gastrointestinal tract in order to strengthen the possible effects of food …

Polyphenols of plant origin are a broad family of secondary metabolites that range from
basic phenolic acids to more complex compounds such as stilbenes, flavonoids, and …

Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …

Introduction Phenolic acids are important phenolic compounds widespread in foods,
contributing to nutritional and organoleptic properties. Factors affceting individual variability …

Background Bioactive phenolic compounds have recently received great attention in the
food and clinical sectors due to their antioxidant potential. Extensive studies have been …

Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral
drugs. Bioavailability is a complex process involving several different stages: liberation …