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Food Chemistry
Oat avenanthramides possess multiple biologically beneficial properties. However, their interaction with starch has not been investigated. This study aims to study the interactions between avenanthramides and starches using high-performance liquid chromatography, rapid viscosity analysis, and simulated digestion.
Chao Chen +4 more
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Oat avenanthramides possess multiple biologically beneficial properties. However, their interaction with starch has not been investigated. This study aims to study the interactions between avenanthramides and starches using high-performance liquid chromatography, rapid viscosity analysis, and simulated digestion.
Chao Chen +4 more
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The inhibition of intestinal glucose absorption by oat‐derived avenanthramides
Journal of Food Biochemistry, 2022Avenanthramides are phenolic compounds unique to oats and may contribute to health-promoting properties associated with oat consumption. This study used Xenopus laevis oocytes expressing the glucose transporters, glucose transporter 2 (GLUT2) or sodium-glucose transport protein 1 (SGLT1) and human Caco-2 cells models to investigate the effect of oat ...
Haonan Zhouyao +5 more
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Comprehensive Study of the Effect of Oat Grain Germination on the Content of Avenanthramides
Food Chemistry, 2023The chemical profile and the levels of AVNs in oat varieties after germination have been examinated. In the present study, 12 distinct oat varieties were germinated for 0-192 h and a total of 28 AVNs and 3 AVN-hexosides were determined in these samples. Among them, three novel AVNs were synthesized (AVN 1a, AVN 2a, and AVN 2ad), characterized using NMR
Michal Jágr +9 more
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New Dimeric Compounds of Avenanthramide Phytoalexin in Oats
The Journal of Organic Chemistry, 2007Avenanthramide B is an oat phytoalexin produced in response to pathogen attack and elicitation. We found the formation of new dimers (1-5) of avenanthramide B in elicited oat leaves. The dimers were synthesized by a reaction of peroxidase and avenanthramide B in the presence of hydrogen peroxide.
Yozo, Okazaki +4 more
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Radical-scavenging and antioxidant activity of avenanthramides
Food Chemistry, 2009Avenanthramides are amides of cinnamoyl-anthranilic acids and, among cereals, are exclusively found in oats.
Amelie Fagerlund +2 more
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Potential health benefits of avenanthramides of oats
Nutrition Reviews, 2009Oats are known to be a healthy food for the heart due mainly to their high beta-glucan content. In addition, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, antiproliferative, and anti ...
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Tentative Avenanthramide‐Modifying Enzyme in Oats
Cereal Chemistry, 2003ABSTRACTA decrease of the concentration of the synthetic avenanthramide N‐(4′‐hydroxy‐(E)‐cinnamoyl)‐5‐hydroxyanthranilic acid in a buffered slurry of milled oat groats (Avena sativa L.) was temperature and pH‐dependent, with a maximum rate at 30°C and pH 9.
Susanne Bryngelsson +3 more
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Microbial‐derived metabolites of oat avenanthramides
The FASEB Journal, 2016Oat is a multifunctional crop nutritionally superior to many other unfortified cereals. It is commonly consumed as whole grains and known to provide healthy nutrients to humans. Oats contain a unique type of compounds, avenanthramides (AVAs), which are a group of substituted N ...
Aaron Yerke, Pei Wang, Shengmin Sang
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