ABSTRACT
In conclusion, phenolic-rich fractions of oats possess an antioxidant capacity that can be assessed quantitatively through their ability to inhibit LDL oxidation and protein oxidation. The greatest degree of antioxidant capacity was associated with compounds extracted with methanol from the aleurone. The identification of the oat constituents from these fractions should be investigated, although candidate compounds include
caffeic acid
,
ferulic acid
, and
avenanthramides
.
These compounds may be bioavailable and contribute to the health effects associated with dietary antioxidants and oats.
