Related Experiment Video
Updated: Jul 6, 2026

A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
[Biological active substanse of plant origin. Phenolic acids: occurrence, dietary sourses biovailability]
Abstract:
Data for phenolic acids of two classes (hydroxybenzoic and hydroxycinnamic acids) occurrance and content in foodstuffs (fruits, berries, vegetables, species, cereals, tee, coffee and other beveradges) are reviewed. Data on their main dietary sourses are shown. Bioavailability and metabolism of phenolic asids and their derivatives are discussed.
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