Reference Number: 416
Inclusions: Wheat (whole)
We gain polyphenols from the grains that we consume through our bakes and these polyphenols are found to be high in antioxidants and anti-inflammatory. In particular, the grains we consume contain Ferulic Acid, making up to 90% of the polyphenol content found in a grain. This study provides us with understanding about how we gain the benefit from the polyphenols within the grain. It finds Ferulic Acid to be broken down by the gut microbe, Lactobacillus spp. and that this activity increases the bioavailability of the polyphenol allowing us to absorb it effectively. The study also explains how these polyphenols, broken down by our gut microbes, provide us with health benefits such as protection from neurodegenerative disease.