Reference Number: 415
When baking and consuming whole grains, you are consuming Ferulic acid. Ferulic acid is a polyphenol, designed to protect a plant from external insults such as insects and toxins. This study finds the Ferulic acid from the consumption of wholegrains provides us with antioxidants, because the compound has the ability to scavenge free radicals. The polyphenol from the the grains also provides anti-inflammatory effects. Inflammation and oxidative stress from free radicals both play a role in the development of neurodegenerative disease such as Alzheimer’s disease. This paper thereby finds that Ferulic acid is a strong contender for the prevention and management of Alzheimer’s disease. We know too that the sourdough fermentation process has shown to make this polyphenol more bioavailable, potentially increasing its incredible health benefits.