Analysis, Heat Stability and Physiological Effects of Saponins from Oats

  • Gunilla Önning
  • Nils-Georg Asp
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 405)


In 1953 a bitter-tasting compound was isolated from oats (Mohr, 1953). The compound had saponin features such as hemolytic activity and foaming ability. Rohrlich and Train (1954) determined the sugar components to be rhamnose and glucose and found that the aglycon had a steroid structure. Tschesche and Schmidt (1966) proposed a name for the saponins in oats — avenacosides. Later the structure was elucidated for two oat saponins, avenacoside A and B (Tschesche et al., 1969; Tschesche and Lauven, 1971), both of which are bisdesmosidic (Fig. 1). The sugar residues containing glucose and rhamnose are linked to a steroid aglycon, nuatigenin. Avenacoside B contains one more glucose unit than avenacoside A.


Faba Bean Liver Lipid Mongolian Gerbil Avena Sativa Saponin Content 
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Copyright information

© Plenum Press, New York 1996

Authors and Affiliations

  • Gunilla Önning
    • 1
  • Nils-Georg Asp
    • 1
  1. 1.Department of Applied Nutrition and Food ChemistryLund UniversityLundSweden

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