Alkylresorcinols

A family of phenolic lipids that cereals deploy as chemical defences — concentrated in the bran of rye, wheat and other grains, and also found in cashew shells, some bacteria and algae. They discourage fungal attack on the growing grain, and their structure resembles the synthetic antioxidants BHA and BHT. Laboratory studies report antitumour, antimicrobial and antiparasitic effects, though human evidence remains early. Nutrition scientists value them for another reason: alkylresorcinols survive digestion and appear in blood and urine, making them rare objective biomarkers of wholegrain consumption in dietary studies.