Table 1.

The structure and content of bioactive components in whole grains.

Components	Structure	Derived Grains	Content (mg/kg)	References
γ-oryzanol		Rice	1550.0–8400.0	[119]
		Wheat	297.0–584.0	[120]
		Corn	200.0–250.0	[120]
β-sitosterol		Wheat	365.6–673.1	[124]
		Barley	510.0–676.0	[51]
		Quinoa	76.0–556.0	[39]
		Oat	210.0–409.2	[39]
Alkylresorcinols
		Rye	360.0–3200.0	[108]
		Wheat	317.0–1732.0	[108]
Ferulic acid		Barley	41.0–210.0	[108]
		Corn	55.2	[43]
		Wheat	472.0–813.8	[40]
		Barley	41.0–210.0	[108]
		Quinoa	126.8–281.7	[42]
		Brown rice	7.1–52.7	[50]
		Rice	155.6–271.1	[41]
		Oat	1493.6	[39]
p-coumaric acid		Black rice	84.8 ± 1.4	[50]
		Red rice	176.9 ± 2.5	[50]
		Brown rice	76.1–152.0	[50]
		Wheat	23.8–35.6	[40]
		Barley	0.8–58.4	[51]
		Quinoa	31.3–42.0	[42]
Resveratrol		Buckwheat	5.7–7.9	[54]
Quercetin		Buckwheat	3700.0	[64]
		Rice	22.0–28.0	[50]
		Barley	1.4–8.7	[51]
		Quinoa	11.3–42.8	[42]
		Corn	15.8	[43]
		Oat	89.0	[39]
Oligomeric procyanidins		Black rice	3500.0	[74]
		Red rice	200.0	[74]
Cyanidin-3-glucoside		Wheat	1590.0	[78]
		Rice	2682.0–4700.0	[50]
		Purple corn	1430.0	[43]
		Rye	2270.0	[78]
		Barley	1020.0	[78]
		Oat	430.0	[78]
Catechins		Barley	1312.47 ± 7.11	[84]
		Wheat	355.87	[83]
		Buckwheat	46.47 ± 0.17	[84]
Rutin		Wheat	236.2	[93]
		Quinoa	609.1	[94]
		Buckwheat	69.95 ± 2.25	[84]
Carotenoids		Corn	9.69–13.0	[101]
		Wheat	32.1–39.7	[101]
		Barley	0.15–10.5	[101]
Betaine		Oat	200.0–1000.0	[132]
		Wheat	270.0–1110.0	[132]
		Rye	444.0–2213.0	[132]
		Barley	460.0–980.0	[132]
Octacosanol		Rice	95.7	[138]
		Wheat	0.4–8.9	[139]
β-glucan		Rice	140.0–570.0	[114]
		Barley	4000.0–7000.0	[108]
		Oat	51,800.0–282,000.0	[39]
		Rye	1200.0–2900.0	[108]
		Wheat	400.0–1400.0	[108]
Tocotrienol		Black rice	31.9 ± 0.4	[50]
		Red rice	36.9 ± 1.6	[50]
		Brown rice	19.6 ± 0.4	[50]
		Wheat	27.81	[108]
		Rye	27.78	[108]
		Barley	18.73	[108]
		Oat	11.59	[108]
		Buckwheat	54.6–552.2	[39]