Oat mega‐environments in Canada
نویسندگان
چکیده
منابع مشابه
Oat Tocols: Concentration and Stability in Oat Products
Cereal Chem. 72(l):21-24 To determine the stability of tocols (vitamin E) in oat products under envelopes than in jars at room temperature, indicating that air may be various storage conditions, several oat products were stored in jars at involved in the degradation process. a-Tocopherol and a-tocotrienol -24° C or in jars or envelopes at room temperature for up to seven months. decreased faste...
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Oat flour, the by-product resulting from commercial production of oat bran, was analyzed to contain 7.7% moisture, 11% CP, 6% crude fat, 8.8% NDF, 1.56% ash (.10% Ca, .23% P), 4,265 kcal/kg GE, .41% lysine, .36% threonine, .17% tryptophan, .21% methionine and .34% cystine. Chick bioassays revealed that lysine and threonine were the first- and second-limiting amino acids in oat flour. Slope-rati...
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Acidification of endomembrane compartments by the vacuolar-type H 1 -ATPase (V-ATPase) is central to many cellular processes in eukaryotes, including osmoregulation and protein sorting. The V-ATPase complex consists of a peripheral sector (V 1 ) and a membrane integral sector (V o ); however, it is unclear how the multimeric enzyme is assembled. A 64-kD polypeptide that had copurified with oat ...
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Background Avenanthramides (AVA) are a group of diphenolic acids found only in oats that have anti-inflammatory and antioxidant effects. Absorption of AVAs in humans after oral consumption of natural oat flour is unknown. Objective To examine the appearance of AVAs in plasma after oral ingestion of oat cookies and estimate key pharmacokinetic parameters. Methods Male and female nonobese par...
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ژورنال
عنوان ژورنال: Crop Science
سال: 2021
ISSN: 0011-183X,1435-0653
DOI: 10.1002/csc2.20426