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Ferulic acid in cereals - a review

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  • Hüseyin BOZ

    (Department of Gastronomy and Culinary Arts, Tourism Faculty, Atatürk University Erzurum, Turkey)

Abstract

Phenolic acids represent the most common form of phenolic compounds in the cereal grain and many other plants. The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds. Ferulic acid has been reported to have many physiological functions, including antioxidant, antimicrobial, anti-inflammatory, and anti-cancer activities. It is an antioxidant which neutralises free radicals (superoxide, nitric oxide, and hydroxyl radical) which could cause oxidative damage to cell membranes and DNA. Like many other antioxidants, ferulic acid reduces the level of cholesterol and triglyceride, thereby reducing the risk of heart disease.

Suggested Citation

  • Hüseyin BOZ, 2015. "Ferulic acid in cereals - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 1-7.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:1:id:401-2014-cjfs
    DOI: 10.17221/401/2014-CJFS
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    References listed on IDEAS

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    1. Magdalena Karamać & Adam Buciński & Ronald B. Pegg & Ryszard Amarowicz, 2005. "Antioxidant and antiradical activity of ferulates," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(2), pages 64-68.
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