Ferulic acid in cereal

Phenolic acids found in cereals are grouped into derivatives of benzoic acid (e.g., p-hydroxybenzoic, protocatechuic, and vanillic acids) and cinnamic acid (e.g., p-coumaric, caffeic, ferulic, and sinapic acids). Ferulic acid is a phenolic compound which is also known as a hydroxy-cinnamic acid derivative. Other compounds of this family include cinnamic acid, p-coumaric acid, caffeic acid, chrlorgenic acid, rosmarinic acid, and curcumin.

The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds, with 75% found in the kernel husk, 15% in the grain endosperm, and the rest in the aleurone layer.

Ferulic acid plays a vital role in providing the rigidity to the cell wall and forms a structural component of lignocelluloses with dihydroferulic acid by cross linking lignin and polysaccharides. Ferulic acid plays a vital role in formation of other important organic compounds like coniferyl alcohol, vanillin, sinapic, diferulic acid and curcumin. Rice, wheat and oats, popcorn, whole-grain rye bread, whole-grain oat flakes, etc. are the major source of ferulic acid.

Ferulic acid was found to be significantly higher in popcorn and corn extract (2741 and 1748 µg/gdm, respectively) compared to wheat (448 μg/gdm) and barley (610 and 568 μg/gdm, respectively). Ferulic acid accounted for approximately 62% of total bound phenolic acids in winter and spring barley, 74% in wheat, and the highest, 78% and 83% in corn and popcorn.

Ferulic acid is classified as an anti-inflammatory agent. It can help reduce inflammation in the body. Ferulic acid mitigates oxidative stress, a condition created when a body has more toxins than it has the ability to fight them, which lowers blood pressure.

This antioxidant helps prevent damage caused by ultraviolet light. Ferulic acid is often added as an ingredient in anti-aging supplements.
Ferulic acid in cereal