{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T03:59:19Z","timestamp":1790913559883,"version":"4.1.0"},"reference-count":178,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,14]],"date-time":"2026-02-14T00:00:00Z","timestamp":1771027200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This review is a collection of information on bioactive compounds found in the grain of different Triticum species, both old and modern. The whole wheat grain, as well as its parts, e.g., bran, contains compounds, such as phenolic acids, flavonoids, alkylresorcinols, benzoxazinoids, tocopherols, carotenoids, and others. These compounds differ in both their chemical structure and biological properties. There are significant differences in the content and composition of these compounds between Triticum species. Apart from the wheat species, there are many other factors influencing these differences, e.g., cultivars, environmental factors, growth conditions, and farming systems. The Triticum species the best researched and described in terms of the content of bioactive compounds are Triticum aestivum L., T. durum Desf., T. spelta L., T. turgidum L., T. monococcum L., T. dicoccum Schrank, T. timopheevii, and T. polonicum L.<\/jats:p>","DOI":"10.3390\/molecules31040667","type":"journal-article","created":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T14:55:47Z","timestamp":1771253747000},"page":"667","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["A Comparison of the Occurrence of Bioactive Compounds in the Grain of Different Triticum Species"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4196-926X","authenticated-orcid":false,"given":"Iwona","family":"Kowalska","sequence":"first","affiliation":[{"name":"Department of Phytochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Pu\u0142awy, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3866-899X","authenticated-orcid":false,"given":"Derya","family":"Ko\u00e7ak Yanik","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agriculture, Eski\u015fehir Osmangazi University, Eski\u015fehir 26160, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Grzegorz","family":"J\u00f3\u017awiak","sequence":"additional","affiliation":[{"name":"Department of Inorganic Chemistry, Medical University of Lublin, Chod\u017aki 4a, 20-093 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9252-3268","authenticated-orcid":false,"given":"Mariola","family":"Koz\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"12904","DOI":"10.1021\/acs.jafc.0c00705","article-title":"Bioactive Components and Health Beneficial Properties of Whole Wheat Foods","volume":"68","author":"Liu","year":"2020","journal-title":"J. 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