Genotypic and environmental variations in phenolic acid and avenanthramide content of Canadian oat (Avena sativa)

Author:

Nkhata Malunga Lovemore,Ames Nancy,Mitchell Fetch Jennifer,Netticadan Thomas,Joseph Thandapilly Sijo

Funder

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 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. High β-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes;Braaten;Diabetic Medicine,1994

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

4. Lipids and antioxidants in groats and hulls of Swedish oats (Avena sativa L);Bryngelsson;Journal of the Science of Food and Agriculture,2002

5. Carder, G., Chatel, R. E., Chu, Y., Chung, Y., French, J. A., O'shea, M., & Van Klinken, B. J.-w. (2015). Method of preparing highly dispersible whole grain flour with an increased avenanthramide content. US Patent US20130209610A1, United States Patent and Trademark Office, 21 April 2015.

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