Cholesterol-Lowering Effect of Rolled Oats

Groot, A. P. De; Luyken, R.; Pikaar, N. A.

doi:10.1016/s0140-6736(63)90210-1

Cited by 184 publications

(55 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In 1963 De Groot et al (1963) was the first to demonstrate experimentally that diet enriched with oat flakes decreased total serum cholesterol in healthy people. Other studies (Bartnikowska and Lange, 2000) confirmed the cholesterol lowering effects of oat products in patients with lipid metabolism disorders.…”

Section: Discussionmentioning

confidence: 99%

Effects of spent brewer’s yeast and biological β-glucans on selected parameters of lipid metabolism in blood and liver in rats

Waszkiewicz-Robak¹,

Bartnikowska²

2009

J. Anim. Feed Sci.

View full text Add to dashboard Cite

The influence of model atherogenic diet enriched with dried, spent brewer's yeast Saccharomyces cerevisiae or insoluble β-glucans, isolated from these yeast on selected indices of lipid metabolism was studied in 4 groups of 7-8 growing rats. Animals were fed a control diet (without any supplements) or diet enriched with spent brewer's yeast (daily dose: 50 mg/kg of body mass) and β-glucans (daily dose 10 or 100 mg/kg of body mass) for 6 weeks. The diets supplemented with both additives were more effective in lowering concentration of serum total cholesterol as well as LDL-cholesterol and triacylglycerols in experimental rats than the control diet. In conclusion, feeding rats with dried, spent brewer's yeast or β-glucans may significantly reduce cholesterol accumulation in liver.

show abstract

Section: Discussionmentioning

confidence: 99%

Effects of spent brewer’s yeast and biological β-glucans on selected parameters of lipid metabolism in blood and liver in rats

Waszkiewicz-Robak¹,

Bartnikowska²

2009

J. Anim. Feed Sci.

View full text Add to dashboard Cite

show abstract

“…Of particular interest has been the effects of oat soluble fibers in reducing cholesterol levels in hypercholesterolemic patients (de Groot et al 1963;Anderson et al 1984), their effects on blood sugar levels, especially insulin needs in diabetic patients (Jenkins et al 1981;Wood et al 1988), and their impact on cancer of the colon and related gastrointestinal disorders (National Research Council 1989). These beneficial effects have been primarily attributed to 1→3, 1→4-β-D-glucans (Davidson et al 1991).…”

mentioning

confidence: 99%

The inheritance of β-glucan concentration in three oat (Avena sativa L.) crosses

Kibite¹,

Edney²

1998

Can. J. Plant Sci.

View full text Add to dashboard Cite

Kibite, S. and Edney, M. J. 1998. The inheritance of ␤-glucan concentration in three oat (Avena sativa L.) crosses. Can. J. Plant Sci. 78: 245-250. Several reports have indicated that oat β-glucans may play an important role in reducing the incidence of degenerative diseases in humans. However, little information has been published on the inheritance of β-glucan concentration in oat. The development of new cultivars with improved β-glucan concentration would be simplified if the mode of inheritance is understood. Three experiments, each using two parental lines and their F 1 , F 2 , F 3 , BC 1 F 2 and BC 2 F 2 generations, were carried out to determine the inheritance of β-glucan concentration. The results indicate that β-glucan concentration is controlled by a minimum of two or three factor pairs with a predominantly additive type of gene action. In the majority of the generations, β-glucan concentration was found to be positively correlated with protein content and negatively correlated with oil content. It was not correlated with grain yield, number of panicles/plant, or number of kernels per panicle. The broad-sense heritability of β-glucan concentration ranged from 0.45 to 0.58 in the F 2 , and from 0.48 to 0.56 in the F 3 generations, suggesting that it may be relatively easy to develop new oat cultivars with high-or low-β-glucan concentration.Key words: Avena sativa, oat, β-glucan concentration, inheritance Kibite, S. et Edney, M. J. 1998. Transmission héréditaire de la concentration de ␤-glucanes dans 3 croisements d'avoine (Avena sativa L.). Can. J. Plant Sci. 78: 245-250. Plusieurs publications ont fait ressortir le rôle important que joueraient les β-glucanes de l'avoine dans la prévention des maladies dégénératives chez les humains, mais avant d'être en mesure de pouvoir créer des nouveaux cultivars plus riches en β-glucanes, nous devons acquérir une meilleure compréhension du mode de transmission héréditaire de ce caractère. Dans ce sens, trois expériences, chacune utilisant 2 lignées parentales et leurs générations F 1 , F 2 , F 3 , RC 1 F 2 et RC 2 F 2 ont été réalisées. Il ressort de nos observations que la concentration de β-glucanes est modulée par au moins 2 ou 3 paires de facteurs, impliquant un type essentiellement additif d'activité génique. Dans la plupart des générations, la concentration de β-glucanes était directement reliée à la teneur en protéine du grain et inversement reliée à sa teneur en huile. Elle ne manifestait pas de corrélation avec le rendement grainier, avec le nombre de panicules par plante, ni avec le nombre de grains par panicule. L'héritabilité au sens large de ce caractère allait de 0,45 à 0,58 dans la F 2 et de 0,48 à 0,56 dans la F 3 , ce qui laisse supposer qu'il serait relativement facile de sélectionner les nouveaux cultivars d'avoine à haute ou à basse teneur en ß-glucanes.

show abstract

“…Several clinical studies starting from 1963 (DeGroot et al, 1963) were conducted to see the effect of oats on serum lipids. The most conclusive study was a meta-analysis (Ripsin et al, 1992) summarizing the oat-product literature on clinical trials of freeliving subjects up to March 1991.…”

Section: Oatmentioning

confidence: 99%

Phytochemicals and functional foods. Current situation and prospect for developing countries

Rodriguez

Flavier

Rodriguez–Amaya

et al. 2015

Segur. Aliment. Nutr.

View full text Add to dashboard Cite

This review updates and attempts to present the complex panorama of bioactive phytochemicals and functional foods. For such purpose and given the breadth of the field, it was necessary to survey a large volume of scientific literature. The different types of studies used to provide evidence for efficacy are described. The different groups of health-promoting substances (carotenoids, phenolic compounds, phytosterols and phytostanols, tocotrienols, organosulfur compounds, nondigestible carbohydrates) are presented with a discussion of the dietary sources and the chemical and biological properties that explain their modes of action. Functional foods of plant origin (broccoli and other cruciferous vegetables, oat, flaxseed, tomato, soybean, citrus, berries, tea, grapes and wine, garlic) are discussed in terms of their health effects, the phytochemicals responsible and the body of evidence supporting such effects. The review emphasizes the importance of consuming fruits and vegetables for the general state of health of the population and points out some technical and scientific opportunities that can be explored in developing countries.Keywords: functional foods, phytochemicals, fruits and vegetables, health promotion, healthy eating, degenerative diseasesSubstâncias fitoquímicas e alimentos funcionais. Situação atual a perspectivas para países emergentes.Esta revisão atualiza e tenta apresentar o panorama complexo de fitoquímicos bioativos e alimentos funcionais. Neste contexto e considerando a amplitude do assunto, foi necessário relacionar um vasto volume de literatura científica. São descritos os diferentes tipos de estudos utilizados para obter evidência de eficácia. Os diferentes grupos de substâncias que promovem saúde (carotenóides, compostos fenólicos, fitoesteróis e fitoestanóis, tocotrienóis, compostos organosulfurados, carboidratos não digeríveis) estão apresentados com uma discussão das fontes alimentícias e das propriedades químicas e biológicas que explicam os seus modos de ação. Alimentos funcionais de origem vegetal (brócoli e crucíferas, aveia, linhaça, tomate, soja, citrus, amoras, chá, uva e vinho, alho) estão discutidos em termos dos seus efeitos na saúde, dos fitoquímicos responsáveis e o conjunto de evidências que apóia tais efeitos. A revisão enfatiza a importância de consumir frutas e hortaliças para o estado geral de saúde da população e aponta oportunidades técnicas e científicas que podem ser exploradas nos países em desenvolvimento.Palavras-chave: alimentos funcionais, fitoquímicos, frutas, hortaliças, alimentação saudável, promoção da saúde, doenças degenerativas.

show abstract

Cholesterol-Lowering Effect of Rolled Oats

Cited by 184 publications

References 1 publication

Effects of spent brewer’s yeast and biological β-glucans on selected parameters of lipid metabolism in blood and liver in rats

Effects of spent brewer’s yeast and biological β-glucans on selected parameters of lipid metabolism in blood and liver in rats

The inheritance of β-glucan concentration in three oat (Avena sativa L.) crosses

Phytochemicals and functional foods. Current situation and prospect for developing countries

Contact Info

Product

Resources

About