Table I. .
Average content (g/100 g food) of bioactive compounds in wholegrain wheat and wheat bran and germ fractions.
| Bioactive compound | Wholegrain wheat | Wheat bran | Wheat germ |
|---|---|---|---|
| α-Linoleic acid (18:3n–3) | –* | 0.16 | 0.53 |
| Sulphur compounds | 0.5 | 0.7 | 1.2 |
| Total free glutathione | 0.007 | 0.038 | 0.27 |
| Fibre (as AOAC) | 13.2 | 44.6 | 17.7 |
| Lignins | 1.9 | 5.6 | 1.5 |
| Oligosaccharides | 1.9 | 3.7 | 10.1 |
| Phytic acid | 0.9 | 4.2 | 1.8 |
| Minerals and trace elements | 1.12 | 3.39 | 2.51 |
| B vitamins | 0.0091 | 0.0303 | 0.0123 |
| Vitamin E (tocopherols and tocotrienols) | 0.0047 | 0.0095 | 0.0271 |
| Carotenoids | 0.00034 | 0.00072 | –* |
| Polyphenols | 0.15 | 1.10 | >0.37 |
| Phenolic acids | 0.11 | 1.07 | >0.07 |
| Flavonoids | 0.037 | 0.028 | 0.300 |
| Lignans | 0.0004 | 0.0050 | 0.0005 |
| Alkylresorcinol | 0.07 | 0.27 | –* |
| Phytosterols | 0.08 | 0.16 | 0.43 |
Note: From Fardet (2010)
* No data found.