Genetic variability for chemical components in sixty European oat (Avena sativa L.) cultivars

The interest in oats for the production of functional foods is increasing, due to both their nutritional quality and the indication of health benefits related to oat consumption. The chemical constituents of the oat kernel (protein, lipid, fibre and so on) are therefore the focus of a number of stud...

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Bibliographic Details
Published in:Cereal research communications 2003, Vol.311
Main Authors: Redaelli, R, Sgrulletta, D, De Stefanis, E
Format: Article
Language:English
Subjects:
AVENAS
AVOINE
FIBRAS
FIBRE
FIBRES
GENETIC VARIATION
GLUCANE
GLUCANOS
GLUCANS
OATS
PROTEINAS
PROTEINE
PROTEINS
VARIACION GENETICA
VARIATION GENETIQUE
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Summary:The interest in oats for the production of functional foods is increasing, due to both their nutritional quality and the indication of health benefits related to oat consumption. The chemical constituents of the oat kernel (protein, lipid, fibre and so on) are therefore the focus of a number of studies, as genetic differences in the chemical composition of the caryopsis appear to affect the resulting performance in food production. The aim of this paper was to provide information about the main constituents of the oat kernel.
ISSN:0133-3720
1788-9170