Phytomicronutrients in Cereal Grains: An Overview from Genetics to the Consumer via Processing

This article surveys a range of phytomicronutrients in cereal grains, including phenolic compounds such as phenolic acids and alkylresorcinols, sterols, carotenoids, betaine, and choline. It details their localization mainly in peripheral tissues like the aleurone layer and germ, and evaluates how milling and processing steps reduce their quantities. New methodologies are presented to isolate nutrient‐rich fractions and improve bioavailability. The article further discusses the negative impacts of storage and downstream processing on phytochemical levels and highlights the importance of maintaining sanitary, technological, and organoleptic food standards while enhancing nutrient retention.