Research Progress on the Composition and Biological Activities of Ferulic Acid Oligomers in Whole Grains

Abstract:

Phenolic compounds are important active components of whole grains accounting for their health effects. In addition to the reported existing monomeric phenolic acids such as ferulic acid and p-coumaric acid, ferulic acid oilgomers are also a significant class of important phenolic active components enriched in grain bran. Compared with the phenolic acid monomers such as ferulic acid, ferulic acid oligomers are more complex and unique in structure, while possessing significant antioxidant capacity, antibacterial activity, disease- and insect-resisting properties, and other potential health benefits. To assess more comprehensively the value and application potential of whole grain’s ferulic acid oligomers in the field of health, this article reviews the research progress on the composition, distribution of content, antioxidant activity, and in vitro colonic fermentation of whole grain’s ferulic acid oligomers. The prospects of their research are also proposed to provide guidance for in-depth research in the field of health and offer a reference for further promotion of the development of whole grain food industry.