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Table 1 Classification of phenolic compounds

From: Phenolic compounds as natural feed additives in poultry and swine diets: a review





Soluble component

Phenolic acid: (gallic, protocatechuic, rosmarinic, gentisic, salicylic,vanillic, syringic, ferulic, caffeic, sinapic, cinnamic); flavonoid (flavones, flavonols, catechin, quercetin); quinines, phenolic diterpenes (carnasol, carnosic acid) and hydrolysable tannins

Millet, oat, sorghum, barley,

wheat, rye, vegetable, fruits spices, herbs and their byproducts


Non-soluble component

Condensed tannins and lignins

Chestnut wood, pinewood and different trees and their byproducts

[9, 23, 24]

Others (aromatic compound)

Alcohols (borneal); aldehyde (cinnamaldehyde); ketons (carvones)

Aromatic plants and herbs and their byproducts, cinnamon, etc

[25, 26]