“…Xylooligosaccharides (XOS) are sugar oligomers formed by xylose units, which appear naturally in fruits, vegetables, milk, and honey, For large scale, XOS are obtained from hydrolysis reactions involving arabinoxylans derived from lignocellulosic materials, or cereal and millet brans [60,92,93,95,162]. The antioxidant activity of xylo-oligosaccharides is generally attributed to the presence of ester-linked hydroxycinnamic acid derivatives, such as ferulic acid, coumaric caffeic and syringic acid residues on the xylan chain [78,96,102,131,132,133,163] (Fig. 4).…”