Antioxidant Content of Grains

Abstract

Cereals are products that are very rich in vitamins, minerals, carbohydrates and other nutritional elements. The amount of consumption is high in terms of being a cheap food product that can meet 50% of the daily energy need for people. Although cereals are weak in terms of protein content, some studies have shown that antioxidant substances and their amounts in cereals can be a second source of antioxidants and can improve the defense system against some diseases with consumption. In the researches, it has been determined that there are phenolic acids and flavonoids, which are phenolic compounds, in the bran of the cereals, and phenolic acids, ferulic acid, vanillic acid, caffeic acid, syringic acid and p-coumaric acid are found in the unground grains. Wheat, barley, rye, oats, corn, paddy, sorghum and millets can be used in different areas depending on the differences in their grain structures and the ecology in which they are produced. The common idea for all grains is that the proportions of compounds present vary depending on genotypes and grain color.