Abstract: Whole grains are rich in bioactive phytochemicals, including phenolic compounds, β-glucan, dietary fiber and others. Phenolic compounds have attracted extensive attention due to their unique antioxidant functions. In this article, the composition and existing forms of phenolic compounds in whole grains, factor affecting their contents and evaluation methods for their antioxidant effect are reviewed, with the aim of providing references for future studies and consumption of whole grains.

Key words: whole grains, phenolic compounds, antioxidant activity