It has been observed in vitro that the action of b-glucuronidases and
esterases of gutmicroflora causes the release of phenolic compounds
fromdietaryfibre in cereal-products (Poquet et al.,2008) andalsothat
the supplementation to rats with a product in which most antioxidants
were associated with DF, as it happens in cereals, causes an
increase in cecum antioxidant status, which implies a previous
releaseof antioxidants fromthe foodmatrix (Gon˜ i andSerrano,2005).