Avenanthramides in Oats (<i>Avena sativa</i> L.) and Structure−Antioxidant Activity Relationships

Bratt, Katharina; Sunnerheim, Kerstin; Bryngelsson, Susanne; Fagerlund, Amelie; Engman, Lars; Andersson, Ronnie; Dimberg, Lena H.

doi:10.1021/jf020544f

Cited by 178 publications

(139 citation statements)

References 24 publications

(19 reference statements)

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“…PA bound to dietary fiber may prevent cancer of the colon [96]. 80% ethanol [46,57]; Bound phenolics-Alkaline hydrolysis [52], acid hydrolysis [52,53] Avenanthramides (AV) Oat 80% methanol [56,98]; 80% ethanol [57,58].…”

Section: Proteins and Bioactive Peptidesmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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Section: Proteins and Bioactive Peptidesmentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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“…These are in fact N-cinnamoylanthranilate alkaloids derived from p-coumaric, caffeic, or ferulic acids with a number of components being present in groats and/or hulls (31,32).…”

Section: Comparative Levels Of Phytochemicals and Dietary Fiber Compomentioning

confidence: 99%

The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

Ward

Poutanen²,

Gebruers³

et al. 2008

J. Agric. Food Chem.

214

210

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One hundred and fifty bread wheat lines and 50 other lines of small-grain cereals (spelt, durum wheat, Triticum monococcum, Triticum dicoccum, oats, rye, and barley) were selected for diversity in their geographical origin, age, and characteristics. They were grown on a single site in Hungary in [2004][2005], harvested, milled, and analyzed for a range of phytochemicals (tocols, sterols, phenolic acids, folates, alkylresorcinols) and fiber components that are considered to have health benefits. Detailed analyses of these components in the different species are reported in a series of accompanying papers. The present paper discusses the comparative levels of the bioactive components in the different species, showing differences in both ranges and mean amounts. Furthermore, detailed comparisons of the bread wheat lines show that it is possible to identify lines in which high levels of phytochemicals and dietary fiber components are combined with good yield and processing quality. This means that commercially competitive lines with high levels of bioactive components are a realistic goal for plant breeders.

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“…AVAs (anthranilic acid amides) are a group of naturally occurring phenolic amides in oats. Oats contain a unique group of approximately 40 different types of AVAs that consist of an anthranilic acid derivatives and hydroxycinnamic acid derivatives (Collins 1989;Bratt et al 2003;Dokuyucu et al 2003;Peterson & Dımberg 2008;Wıse 2011). AVAs are low molecular weight soluble phenolic compounds. Among cereals, only oats contain AVAs (Kováčová & Malinová 2007;Moglia et al 2010;Shi et al 2014).…”

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confidence: 99%

Phenolic amides (avenanthramides) in oats - a review

Boz¹

2015

Czech J. Food Sci.

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Boz H. (2015): Phenolic amides (avenanthramides) in oats -a review. Czech J. Food Sci., 33: 399-404.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.

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Avenanthramides in Oats (Avena sativa L.) and Structure−Antioxidant Activity Relationships

Cited by 178 publications

References 24 publications

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

Phenolic amides (avenanthramides) in oats - a review

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