Abstract
Cereal grains are rich in starch and proteins which constitute an energetic resource and contain fibers,minerals and B vitamins and also a number of phytochemicals as phenolic compounds (phenolic acids,alkylresorcinols, flavonoids, lignans and tanins), sterols associated or not with phenolic acids,carotenoids, betaine and choline. Most of these compounds are found in higher amount in theperipheral grain tissues (i.e. the envelopes, aleurone layer and germ) and their quantities decreaseconcomitantly to the separation processes used to isolate the starchy endosperm (grain heart) leadingto cereal food products with a controlled stable and high sanitary and technological quality. In these lastyears, characterization of the phytochemicals fine location, amount and variability are studied in thedifferent grain tissues. New methods are developed to limit the loss or to isolate the tissues containingthe highest amount of phytochemicals and to increase their accessibility. However, grain storage beforefractionation, as well as food processing, could have negative effects on the quantity and availability ofphytochemicals. Finally, these new routes should not be achieved at the expense of the sanitary,technological and organoleptic food quality