Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?-Reference-Cited by-同舟云学术

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Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Published:2019-09 Issue: Volume:3 Page:100047
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Soycan Gulten,Schär Manuel Y.,Kristek Angelika,Boberska Joanna,Alsharif Sarah N.S.,Corona Giulia,Shewry Peter R.,Spencer Jeremy P.E.

Funder

Biotechnology and Biological Sciences Research Council of the UK

BBSRC

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference37 articles.

1. Effect of oat intake on glycaemic control and insulin sensitivity: A meta-analysis of randomised controlled trials;Bao;British Journal of Nutrition,2014

2. Avenanthramides in oats (Avena sativa L.) and structure–antioxidant activity relationships;Bratt;Journal of Agricultural and Food Chemistry,2003

3. Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.);Bryngelsson;Journal of Agricultural and Food Chemistry,2002

4. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats;Chen;Food Chemistry,2018

5. Avenanthramides are bioavailable and have antioxidant activity in humans after acute consumption of an enriched mixture from oats;Chen;Journal of Nutrition,2007

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