FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (6): 75-78.
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LI Ying, JI Bao-Ping, ZHOU Feng, CHEN Gang, LUO Yang-Chao, HUANG Chen
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Abstract: In this study, the hydroxyl radical scavenging capacity, super oxygen-anion free radicals scavenging capacity and LDL oxidation inhibition ability of oat β-glucan extract and phenolics extract were studied. Results showed that Oat β-glucan has no antioxidant activity. However, oat phenolics has significant antioxidant activity and antiatherogenic potential.
Key words: oat； &beta, -glucan； phenolics； radical scavenging； low density lipid oxidation(LDL)；
LI Ying, JI Bao-Ping, ZHOU Feng, CHEN Gang, LUO Yang-Chao, HUANG Chen. Antioxidant Properties of Oat Extracts on Free Radicals and Their Inhibitory Effects on Low Density Lipid Oxdation[J]. FOOD SCIENCE, 2008, 29(6): 75-78.
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