Table 1.
Content of polyphenols and fiber in some whole grains commonly consumed worldwide.
| Compound 1 | Wheat | Oat | Corn | Rice | Refs |
|---|---|---|---|---|---|
| Dietary fiber | 9.7–13.1 | 7.6–10.6 | 2–7.3 | 1.4–3.75 | [57,58] |
| Total polyphenols | 538 | 471.7 | 497.1 | 421.8 | [59] |
| Total phenolic acids | 1342 (75%) 2 |
472 (75%) 2 |
601 (85%) 2 |
197–376 (62%) 2 |
[60,61] |
| Ferulic acid | 11.6–870 | 249.4–1044.9 | 97–584.0 | 68.2–301.7 | [62] |
| p-coumaric acid | 3.5–293.0 | 607.3 | 97.0–584.0 | 22.8–85.0 | [62] |
| Gallic acid | 6.5–195.0 | 1.7–241.2 | 0.5–116.5 | 5.5–115.6 | [62] |
| Caffeic acid | 0.5–51.9 | 3.6–9.2 | 5.7–24.4 | 1.0–3.5 | [62] |
| Total flavonoids | 95.8–212 | n.r. | 607.1–1277 | 94–3274 | [63] |
1 All data are expressed as μg/g dry weight, except for dietary fiber, expressed as g/100 g of grain and total polyphenols, expressed as mg of Gallic Acid Equivalent/100 g dry weight. 2 Percentage of bound form. n.r.: not reported by authors.