Science and Technology of Food Industry

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WU Yu-jie, YUAN Juan-li, CHEN Hong-bing. Progress on Structure and Function of Avenanthramides[J]. Science and Technology of Food Industry, 2018, 39(15): 328-333. DOI: 10.13386/j.issn1002-0306.2018.15.058
Citation: WU Yu-jie, YUAN Juan-li, CHEN Hong-bing. Progress on Structure and Function of Avenanthramides[J]. Science and Technology of Food Industry, 2018, 39(15): 328-333. DOI: 10.13386/j.issn1002-0306.2018.15.058
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Progress on Structure and Function of Avenanthramides

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  • The major active components of oat(Avena sativa L.)are β-glucans,tocopherols,tocotrienols and avenanthramides. This paper focused on introducing the basic structure and stability of avenanthramides,biological activities,such as anti-oxidation,anti-inflammatory,anti-cancer and anti-itch activity,and the structure-activity relationship of avenanthramides.
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