Ferulic acid (FA) is a widespread phenolic compound found in seeds, leaves, and fruits, both in its free form and conjugated to polysaccharides, carbohydrates, glycoproteins, and lignins in plant cell walls. It exhibits a wide range of biological activities, including antioxidant, anticarcinogenic, anti-inflammatory, hepatoprotective, antimicrobial, and antiviral properties, and it modulates enzyme activity. Given its potential health benefits, FA has attracted significant research interest and is considered a promising biomolecule for functional food ingredients. This review discusses recent advancements in the extraction methods for quantifying FA in different samples, its bioavailability and stability in processed foods, and its biological activities. Extraction methods for FA include Soxhlet extraction, accelerated solvent extraction (ASE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (USE), subcritical water extraction (SWE), and pressurized liquid extraction (PLE). These methods are faster and more efficient than traditional Soxhlet extraction. The recovery of FA from natural sources often requires hydrothermal treatment, alkaline or enzymatic hydrolysis, and probiotic fermentation due to its covalent binding to lignins and other biopolymers. Preconcentration techniques, such as solid-phase extraction (SPE) using various solid sorbents, are also used to enhance the detection and analysis of FA. Bioavailability of FA is influenced by its release from food matrices and intestinal microflora. Bound forms of FA are converted into absorbable forms in the gut and further metabolized in the liver. Food processing methods, such as boiling and cooking, can increase the bioavailability of FA by breaking down the food matrix and enhancing the solubility of FA. FA has demonstrated significant biological activities, including antioxidant, anticancer, antidiabetic, anti-inflammatory, hepatoprotective, neuroprotective, and antibacterial effects. Its antioxidant properties are attributed to its ability to scavenge free radicals and reduce substances, as well as its interference with oxidative reactions. FA has shown promise in treating various diseases, but its therapeutic use is limited by poor pharmacokinetic properties, such as short resistance duration and low bioavailability. Strategies to improve FA's stability and control release include encapsulation in nanocarriers. In conclusion, FA is a versatile phenolic compound with broad health benefits. Further research is needed to optimize extraction methods and enhance its bioavailability and therapeutic potential.Ferulic acid (FA) is a widespread phenolic compound found in seeds, leaves, and fruits, both in its free form and conjugated to polysaccharides, carbohydrates, glycoproteins, and lignins in plant cell walls. It exhibits a wide range of biological activities, including antioxidant, anticarcinogenic, anti-inflammatory, hepatoprotective, antimicrobial, and antiviral properties, and it modulates enzyme activity. Given its potential health benefits, FA has attracted significant research interest and is considered a promising biomolecule for functional food ingredients. This review discusses recent advancements in the extraction methods for quantifying FA in different samples, its bioavailability and stability in processed foods, and its biological activities. Extraction methods for FA include Soxhlet extraction, accelerated solvent extraction (ASE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (USE), subcritical water extraction (SWE), and pressurized liquid extraction (PLE). These methods are faster and more efficient than traditional Soxhlet extraction. The recovery of FA from natural sources often requires hydrothermal treatment, alkaline or enzymatic hydrolysis, and probiotic fermentation due to its covalent binding to lignins and other biopolymers. Preconcentration techniques, such as solid-phase extraction (SPE) using various solid sorbents, are also used to enhance the detection and analysis of FA. Bioavailability of FA is influenced by its release from food matrices and intestinal microflora. Bound forms of FA are converted into absorbable forms in the gut and further metabolized in the liver. Food processing methods, such as boiling and cooking, can increase the bioavailability of FA by breaking down the food matrix and enhancing the solubility of FA. FA has demonstrated significant biological activities, including antioxidant, anticancer, antidiabetic, anti-inflammatory, hepatoprotective, neuroprotective, and antibacterial effects. Its antioxidant properties are attributed to its ability to scavenge free radicals and reduce substances, as well as its interference with oxidative reactions. FA has shown promise in treating various diseases, but its therapeutic use is limited by poor pharmacokinetic properties, such as short resistance duration and low bioavailability. Strategies to improve FA's stability and control release include encapsulation in nanocarriers. In conclusion, FA is a versatile phenolic compound with broad health benefits. Further research is needed to optimize extraction methods and enhance its bioavailability and therapeutic potential.