Avenanthramides are a type of oat phytoalexins that exist predominantly in the groats of oat seeds.[1]
Among a group of at least 25 avenanthramides[2] that differ in the substituents on the cinnamic acid and anthranilic acid rings, three are predominant in oat grain: Bc (also called avenanthramide C), Bf (also called avenanthramide B) and Bp (also called avenanthramide A).
In vitro experiments indicate that they have significant antioxidant activities, with Bc > Bf > Bp.[3] In human and animal tests, this antioxidant capacity provides health benefits ranging from reduced rate of LDL oxidation[4] to protecting against cancers and heart disease.[5]
They are tranilast analogues and have anti-inflammatory and antifibrotic properties,probably due to TGF-beta inhibitory effects.
Notes
- ^ Emmons, C. L. & Peterson, D. M. (1999) Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 76:902-906.
- ^ 2. Collins, F. W. (1989) Oat phenolics: avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. J. Agric. Food Chem. 37:60-66.
- ^ Peterson D.M.1; Hahn M.J.; Emmons C.L.(2002) Oat Avenanthramides Exhibit Antioxidant Activities In Vitro. Food Chem. 79:4:473-478
- ^ Chen, C.Y & Blumberg , J. B. (2004) Vitamin C to Enhance Hamster and Human LDL Resistance to Oxidation J. Nutr. 134:1459-1466
- ^ Bailey, G.S. & Williams, D.E.(1993) Potential Mechanisms for Food-Related Carcinogens and Anticarcinogens. Food Technol. 47:105-118
 |
This biochemistry article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
