In cereals, ferulic acid is localized in thebran – the hard outer layer of grain. Inwheat, phenolic compounds are mainly found in the form of insoluble bound ferulic acid and may be relevant to resistance to wheat fungal diseases.[6] The highest known concentration of ferulic acidglucoside has been found inflaxseed (4.1±0.2 g/kg).[7] It is also found inbarley grain.[8]
Asterideudicot plants can also produce ferulic acid. The tea brewed from the leaves ofyacón (Smallanthus sonchifolius), a plant traditionally grown in the northern and centralAndes, contains quantities of ferulic acid. Inlegumes, the white bean varietynavy bean is the richest source of ferulic acid among the common bean (Phaseolus vulgaris) varieties.[9] It is also found inhorse grams (Macrotyloma uniflorum).[citation needed]
Although there are many sources of ferulic acid in nature, itsbioavailability depends on the form in which it is present: free ferulic acid has limited solubility in water, and hence poor bioavailability. In wheat grain, ferulic acid is found bound tocell wallpolysaccharides, allowing it to be released and absorbed in the small intestine.[10]
In a proposed ferulic acid biosynthetic pathway forEscherichia coli,L-tyrosine is converted to4-coumaric acid bytyrosine ammonia lyase, which is converted to caffeic acid by Sam5, which is then converted to ferulic acid by caffeic acid methyltransferase.[16]
Ferulic acid, together withdihydroferulic acid, is a component oflignocellulose, serving to crosslink the lignin and polysaccharides, thereby conferring rigidity to the cell walls.[17]
It is an intermediate in the synthesis ofmonolignols, the monomers oflignin, and is also used for the synthesis oflignans.
^Zhao, Zhaohui; Moghadasian, Mohammed H. (August 2008). "Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review".Food Chemistry.109 (4):691–702.doi:10.1016/j.foodchem.2008.02.039.PMID26049981.
^Gelinas, Pierre; McKinnon, Carole M. (2006). "Effect of wheat variety, farming site, and bread-baking on total phenolics".International Journal of Food Science and Technology.41 (3):329–332.doi:10.1111/j.1365-2621.2005.01057.x.
^Luthria, Devanand L.; Pastor-Corrales, Marcial A. (2006). "Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties".Journal of Food Composition and Analysis.19 (2–3):205–211.doi:10.1016/j.jfca.2005.09.003.
^Anson, Nuria Mateo; van den Berg, Robin; Bast, Aalt; Haenen, Guido R. M. M. (2009). "Bioavailability of ferulic acid is determined by its bioaccessibility".Journal of Cereal Science.49 (2):296–300.doi:10.1016/j.jcs.2008.12.001.
^Orthoefer, F. T. (2005)."Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.).Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & Sons, Inc. p. 465.ISBN978-0-471-38552-3. Retrieved2012-03-01.
^Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed".Food Chemistry.110 (4):997–999.doi:10.1016/j.foodchem.2008.02.088.PMID26047292.
^Boskov Hansen, H.; Andreasen, M.; Nielsen, M.; Larsen, L.; Knudsen, Bach K.; Meyer, A.; Christensen, L.; Hansen, Å. (2014). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making".European Food Research and Technology.214 (1):33–42.doi:10.1007/s00217-001-0417-6.ISSN1438-2377.S2CID85239461.
^Buranov, Anvar U.; Mazza, G. (2009). "Extraction and purification of ferulic acid from flax shives, wheat and corn bran by alkaline hydrolysis and pressurised solvents".Food Chemistry.115 (4):1542–1548.doi:10.1016/j.foodchem.2009.01.059.
