Table 3.

Bioactive components of oats

Main group	Bioactive components	References
Oat	Quercetin, ellagic acid, rutin, malic acid, pyrogallol, mandelic acid, catechin hydrate, morin, epigallocatechin gallate	[35]
Sprouted oat flour beverage	Free phenolic compound and high antioxidant activity	[49••]
Oat	Gallic acid, quercitin, flavonols, and anthocyanins	[37]
Oat	Free and unbound phenolics and ferulic acid is dominant	[39]
Oats	Soluble and insoluble phenolic components, ferulic acid, sinapic acid	[50]
Commercial oat products	Bound phenolic acid, free and conjugated phenolic acid, avenanthramides, ferulic acid	[46]
Oat oil	Vanillic acid, vanillin, ferulic acid, coumaric acid gallic acid, and polyphenols	[41]
Oats	Content of gallic acid, chlorogenic and ferulic acid increases, insoluble phenolic content	[51]
Colored oats	Phenolic aldehyde, avenanthramides, mono and diglyceride derivative of ferulic, caffeic, phenolic acid, p-coumaric acid, ferulic acid dehydrodimer	[47]
Husked oat	Ferulic, p-coumaric, cinnamic, vanillic, syringic 2,4-dihydroxybenzoic, syringaldehyde and o-coumaric acids, avenanthramides	[48]