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The testa is a hydrophobic, semipermeable layer under the pericarp, which contains a cuticle rich in lipidic compounds. The testa is the outermost tissue of the seed and may consist of one or two cellular layers. Almost all of the alkylresorcinols in the grain are localized in the testa of wheat, rye, triticale and, at much lower levels, in barley (Ross et al. 2003b; Landberg et al. 2008). Alkylresorcinols are antioxidant compounds whose main function is to protect the membrane against lipid peroxidation. They are commonly used as biomarkers for whole grain intake since they are absorbed and at least partially metabolized in the human intestine (Ross et al. 2003a; Linko et al. 2005).