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

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

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

Afiliación

Soycan G; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Schär MY; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Kristek A; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Boberska J; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Alsharif SNS; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Corona G; Health Sciences Research Centre, University of Roehampton, London, UK.
Shewry PR; Department of Food and Nutritional Sciences, School of Chemistry and Pharmacy, University of Reading, UK.
Spencer JPE; Rothamsted Research, Harpenden, UK.

Food Chem X ; 3: 100047, 2019 Sep 30.

Article en En | MEDLINE | ID: mdl-31432024

Palabras clave

Avenanthramides; Ferulic acid; Oat bran; Oat cakes; Oat products; Oats; Phenolic acids

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2019 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Países Bajos

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