The true aglycones of the avenacins are acid sensitive triterpene 12,13-epoxides, not 12-ketones, and one such avenestergenin epoxide is isolated direct from oat roots; this, together with study of the attached trisaccharide, permits complete structures to be proposed for the four avenacins (3a—d); avenestergenins readily undergo an acid-catalysed anhydrodimerisation via acetal formation.
L. Crombie, W. M. L. Crombie and D. A. Whiting, J. Chem. Soc., Chem. Commun., 1984, 246 DOI: 10.1039/C39840000246
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