Bioactivity of oats as it relates to cardiovascular disease

Ryan, Danielle; Kendall, Megan; Robards, Kevin

doi:10.1017/s0954422407782884

Cited by 65 publications

(59 citation statements)

References 166 publications

(275 reference statements)

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“…but the obtained a-tocopherol results were similar to results described in the literature. In Australia using a similar analytical method the range of a-tocopherol concentration was 7.0 to 14.9 mg kg -1 for husked oats (Ryan et al, 2007) while in Poland and Great Britain the concentration of a-tocopherol in this type of oat was from 8.5-8.9 mg kg -1 (Zielinski et al, 2001;White et al, 2006). This suggests that in warmer climates, as in Australia, the a-tocopherol concentration is higher than in countries with a cooler climate -Poland, Great Britain and Latvia.…”

Section: Discussionmentioning

confidence: 99%

Variability in α-tocopherol concentration of husked and naked oat genotypes

Berga¹,

Zute²

2012

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Variability in α-tocopherol concentration of husked and naked oat genotypes Oat (Avena sativa L.) is recognised as a healthy food in the world. Oat contains significant amounts of fat-soluble vitamin E (α-tocopherol), a substance with high antioxidant activity. The main tasks of this study were to characterise the variability of α-tocopherol concentration of oat varieties and breeding lines bred in Latvia and foreign countries. Field trials were carried out at the State Stende Cereal Breeding Institute in 2007 and 2008. Sixty four oat genotypes (52 husked and 12 naked) were tested for α-tocopherol using high-performance liquid-chromatography. The obtained results showed a wide range of α-tocopherol concentration among both husked and naked oat genotypes. The α-tocopherol concentration in husked oat varieties and lines varied from 3.2 to 8.4 mg kg-1and for naked oat from 5.5 to 8.8 mg kg-1. The wide range of α-tocopherol concentration in oat grown in Latvia showed that there is wide choice of material for breeding programmes and that further research should be carried out in future.

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Section: Discussionmentioning

confidence: 99%

Variability in α-tocopherol concentration of husked and naked oat genotypes

Berga¹,

Zute²

2012

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…Cereals account for phenolic compounds derived mainly from hydroxybenzoic and hydroxycinnamic acids. Early studies have shown that the phenolic acids in oat possess antioxidant properties both in vitro (Peterson 2001;Shewry et al 2008) and in vivo (Ryan et al 2007). The major phenolic acids in oats are ferulic, p-coumaric, caffeic, vanillic, hydroxybenzoic acid and their derivatives (Matilla et al 2005;Kova cova and Malinova 2007).…”

Section: Nutritional Components Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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“…Thus, the crimped oats contained within the test meal did not make a major contribution to the plasma flavonol concentration found in horses. Total flavonoids in oats, including quercetin, were reported to be 0.177 mg/g [25]. The mean supplemented quercetin dose as a part of the test meal was approximately 6,300 mg/horse.…”

Section: Discussionmentioning

confidence: 99%