Cereal fibres, antioxidant activity and health

Whole grain consumption is associated with a reduced risk of many diseases, mainly CVD and diabetes. Some studies correlate these health benefits with cereal bran fraction because of its dietary fibre and some of its associated substances including antioxidants such as ferulic acid. Evidence suggests a physiological role for the cereal antioxidants along the gastrointestinal tract and the bioavailability of ferulic acids after fermentation by gut microflora. The potentiality of cereal functional ingredients tailored to maximise the prebiotic activity and the ferulic acid bioavailability is highlighted