ABSTRACT
Cereal grains such as wheat, oat, barley, maize, rice, millet, rye, and sorghum have been an important part of human diet (as staple foods) for centuries. They are the major source of nutrients and phytochemicals such as flavones, phytic acid, phenolic acids, terpenes, coumarins, and flavonoids, which possess strong antioxidant and antimicrobial properties. Moreover, the consumption of cereal grains reduces the risk of diet-related disorders and various diseases linked with oxidative damage. This chapter presents the diversity and structures of phytochemicals occurring in different cereal grains, along with their major functional/physicochemical properties. A key focus is on phenolic compounds, carotenoids, lignans, flavonoids, anthocynidins, cinnamic acids, zeaxanthin, and lutein, which are the major phytochemicals in cereal grains. In addition, the origins, types, structures, and properties of phytochemicals in cereal grains are described, with an emphasis on their possible health benefits and prevention against various deadly diseases.
