skip to main content
Language:
Search Limited to: Search Limited to: Resource type Show Results with: Show Results with: Search type Index

Phenolic amides (avenanthramides) in oats - a review

Czech Journal of Food Sciences, 2015-01, Vol.33 (5), p.399-404 [Peer Reviewed Journal]

2015. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/696/2014-CJFS

Full text available

Citations Cited by
  • Title:
    Phenolic amides (avenanthramides) in oats - a review
  • Author: BOZ, Hüseyin
  • Subjects: Amides ; antioxidant ; Antioxidants ; antiproliferative ; Ascorbic acid ; bioactive compounds ; Cardiovascular diseases ; Cereals ; Cholesterol ; Clinical trials ; Esters ; Free radicals ; Germination ; Health risks ; Inflammation ; Low density lipoprotein ; Oats ; Oxidation ; Peroxidation ; Phenolic compounds ; Phenols
  • Is Part Of: Czech Journal of Food Sciences, 2015-01, Vol.33 (5), p.399-404
  • Description: Whole grain cereals such as oats are important sources of phenolic compounds. Oats contain phenolic amides, also named avenanthramides (AVAs), which have beneficial health properties because of their antioxidant, anti-inflammatory, and antiproliferative effects. The most common avenanthramides are esters of 5-hydroxyanthranilic acid with p-coumaric (AVA-A), ferulic (AVA-B), or caffeic (AVA-C) acids. The studies related to the stability of AVAs showed that AVA-B is sensitive to alkaline and neutral conditions and this sensitivity increases with higher temperatures. However, has been reported that AVA-A and AVA -C are more stable under the same conditions (alkaline and neutral conditions), and in addition that AVAs content of oats is increasing significantly with the germination process. AVAs help in preventing free radicals from damaging LDL cholesterol while AVAs-enriched extract of oats combined with vitamin C synergistically inhibited LDL oxidation in vitro. Both animal studies and human clinical trials confirmed that oats antioxidants have the potential of reducing cardiovascular risks by lowering serum cholesterol and inhibiting LDL oxidation and peroxidation. Therefore, the consumption of oats and products thereof is extremely important in reducing the risk of cardiovascular diseases.
  • Publisher: Prague: Czech Academy of Agricultural Sciences (CAAS)
  • Language: English;Czech;Slovak
  • Identifier: ISSN: 1212-1800
    EISSN: 1805-9317
    DOI: 10.17221/696/2014-CJFS
  • Source: GFMER Free Medical Journals
    ProQuest Central
    DOAJ Directory of Open Access Journals
Back to results list
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY (84-028) 37 755 057 Feedback
19 Nguyen Huu Tho St. Dist.7, HCM thuvien@tdtu.edu.vn

Copyright © 2017 INSPIRE LIBRARY - TON DUC THANG UNIVERSITY

Searching Remote Databases, Please Wait