Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds

• 21 January 2026

Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice

Jenna Pekkinen1*, Natalia N Rosa1,2,3, Otto-Ilari Savolainen1, Pekka Keski-Rahkonen1, Hannu Mykkänen1,

Kaisa Poutanen1,3, Valérie Micard1,2 and Kati Hanhineva1

Abstract

Background: Phenolic acids are covalently bound to the arabinoxylan fibre matrix of wheat aleurone layer. In order

to be bioavailable they need to be released by endogenous or bacterial enzymes and absorbed within the

intestinal lumen. The intestinal microbiota can metabolize phenolic acids and other food-born phytochemicals.

However, the effect of structure of the cereal bran or aleurone layer on these processes is not comprehensively

studied.

DOWNLOAD PDF