Abstract
BY means of thin-layer chromatography on silicic acid we have shown that there are at least six phenolic antioxidants in oats1. These substances are esters of the hydroxycinnamic acids, caffeic and ferulic acids. When the preparation of larger quantities by column chromatography was attempted, it was found that additional compounds appeared. We have now shown that these arise from the action of light on the original antioxidants.
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DANIELS, D., MARTIN, H. Antioxidants in Oats : Light-induced Isomerization. Nature 203, 299 (1964). https://doi.org/10.1038/203299a0
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DOI: https://doi.org/10.1038/203299a0
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