Scientists at the Agricultural Research Service (ARS) of the USDA have identified factors that influence the antioxidant content of oats.
The antioxidant power of oats is derived from avenanthramides (Avns) but their
presence in oat grains varies considerably.
Chemist Mitchell Wise from the ARS Cereal Crops Research Unit and fellow chemist
Doug Doehlert from the ARS Red River Valley Agricultural Research Center
therefore set out to better understand how Avn production is regulated. The
ultimate goal of this research effort is increase Avn levels in oat grains so as
to increase the antioxidant potential of oats.
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