Cereal Grain Tea Beverages and Their Potential Health Properties

Patil, Prasanna J.; Usman, Muhammad; Mehmood, Arshad; Ahmad, Shabbir; Haider, Junaid; Zhang, Chengnan; Chen, Teng; Li, Xiuting

doi:10.1007/978-3-031-05611-6_11

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“…According to previous studies, flavour of cereal foods is said to be caused by soluble phenolic acids [ 8 ]. The two principal cereals with the highest phenolic acid contents are millet (61–391 mg/100 g) and sorghum (39–285 mg/100 g) [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…A class of phenolic lipids known as alkylresorcinols, have been recorded in cereals such as corn, millet, barley, wheat, as well as rye, with rye having the largest concentration. These are mostly found in the bran portion of cereal grains [ 20 ]. The phenolic alkaloids known as avenanthramides, a unique group of polyphenols, are only found in oats.…”

Section: Introductionmentioning

confidence: 99%

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