ArticleFood chemistry: X2019
Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?
Article in Food chemistry: X, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
28 citing papers in PubMed.
- Avenanthramides and avenacosides as biomarkers of oat intake: a pharmacokinetic study of solid and liquid oat consumption under single and repeated dose conditions.Nutrition journal · 2025Trial
- Avenanthramides in Obesity-Related Metabolic Dysfunction: Mechanisms, Evidence Attribution, and Translational Priorities.Nutrients · 2026Review
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Oil as a Hindrance to Oat (Foods (Basel, Switzerland) · 2026Review
- Effects of Polyphenols from Oat and Oat Bran on Anti-Inflammatory Activity and Intestinal Barrier Function in Raw264.7 and Caco-2 Models.Nutrients · 2025Article
- Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases.Scientific reports · 2025Article
- The association between polyphenol consumption and stroke risk factors in Saudi Arabia.Frontiers in nutrition · 2025Article
- Phenolic amides (avenanthramides) in oats - an update review.Bioengineered · 2024Review
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
- Estimated dietary intake of polyphenols from cereal foods and associated lifestyle and demographic factors in the Melbourne Collaborative Cohort Study.Scientific reports · 2023Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.Molecules (Basel, Switzerland) · 2023Review
- Narrative Review on the Effects of Oat and Sprouted Oat Components on Blood Pressure.Nutrients · 2022Review
- Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19.Foods (Basel, Switzerland) · 2022Review
- Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health.Trends in food science & technology · 2022Review
- Evaluation of Fermented Oat and Black Soldier Fly Larva as Food Ingredients in Senior Dog Diets.Animals : an open access journal from MDPI · 2021Article
- Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease.Foods (Basel, Switzerland) · 2021Article
- A Review of Health-Beneficial Properties of Oats.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 and 25.05 mg total phenolic acids (9.9-19.33 mg bound, 4.96-5.72 mg free + conjugated) and between 1.1 and 2 mg of avenanthramides in a 40 g portion while an 11 g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58-78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.
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