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© Copyright 2010 AACC International.
Published January 2010.
Bioavailability and metabolism of ferulates and other grain phenolics
Z. Zhao and M. H. Moghadasian. Canadian Centre for Agri-food Research in Health and Medicine, St. Boniface Hospital Research Centre and the University of Manitoba
Zhao, Z., Moghadasian, M.H. 2010. Bioavailability and metabolism of ferulates and other grain phenolics. Online. AACC International Cereal Science Knowledge Database
Ferulic acid and other phenolic compounds commonly found in grains may offer benefits against chronic diseases such as diabetes, cancer, and cardiovascular disease. The impact of grain phenolics on health depends on their absorption, metabolism and bioavailability. Factors such as chemical structure, dietary dose (intake) and/or source determine the metabolic fate and bioavailability of phenolic compounds. Limited studies suggest that the relative bioavailability of free phenolic acids may be increased in the order of caffeic acid < ferulic acid < p-coumaric acid. Experimental and clinical evidence suggests that free phenolic acids in low doses are quickly absorbed in the stomach and foregut, while most of bound pnenolics reach the hindgut, where free phenolics are released for absorption and metabolism. Some phenolics are degraded into smaller molecules like m-hydroxyphenylpropionic acid by gut microflora before absorption. Absorbed phenolics are conjugated mainly by the liver with glucuronic acid, sulfate, and/or glycine. Phenolics which are highly bound with insoluble fibers -like heteroxylans in maize- are hardly digested and thus excreted intact through feces. In this session, recent studies establishing the bioavailability and metabolism of grain phenolics will be discussed. Future studies will determine the impact of dietary source and the form of phenolics on improving human health.
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