Oat: unique among the cereals

Abstract

This review is intended to focus on the composition of oat and its therapeutic potential in the pharmacology that supports its use to cure various maladies. Oat (Avena sativa) is distinct among the cereals due to its multifunctional characteristics and nutritional profile. Recent advancement in food and nutrition has revealed the importance of its various components. It is a good source of dietary fiber especially beta-glucan, minerals and other nutrients. Oat and oat by products have been proven to be helpful in the treatment of diabetes and cardiovascular disorders. Oat bran in particular, is good source of B complex vitamins, protein, fat, minerals besides heart healthy soluble fiber beta-glucan. The beta-glucan has outstanding functional properties and is of immense importance in human nutrition. Different physiological effects of beta-glucan are related to its viscosity, attenuation of postprandial plasma glucose and insulin responses, high transport of bile acids towards lower parts of the intestinal tract and high excretion of bile acids thereby lowering of serum cholesterol levels. Moreover, it is helpful against coeliac disease. The incorporation of oat grains and oat bran in the food products improves not only the nutrition but also a therapy against various maladies.

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

“…It is also known to reduce blood cholesterol level (Ripsin et al 1992). Dietary fibres, particularly oat β-glucan has potential anti-cancerous property, as they reduce compounds which are causative agents of colon cancer (Sadiq Butt et al 2008;Bode and Dong 2009;Hsueh et al 2011), reduce blood cholesterol level (Ripsin et al 1992;Amundsen et al 2003;Chen et al 2006) and reduce blood pressure (He et al 2004). The recommended dose of β-glucan for a single food is 0.75 g/serving (Flander et al 2007).…”

Effect of drying temperature on quality of β-glucan in white oat grains

“…Mechanical processing can affect the molecular (chemical structure and degree of polymerization), structural (molecular interactions), and functional (viscosity, ability to retain water, and solubility) properties of β-glucan (WOOD, 2007). High temperatures can degrade the β-glucan into low molecular weight fragments or even depolymerize the linear structures of this component, thereby altering its amount, probably compromising its behavior (BUTT et al, 2008). Furthermore, relatively low-temperature conditions of extraction (50 to 60 °C) may not be sufficient to inactivate endogenous β-glucanases, increasing depolymerization (FASTNAUGHT, 2001).…”

Processamento hidrotérmico em escala industrial sobre parâmetros de qualidade em frações de aveia

“…II A β-glicana é uma das frações de fi bra alimentar presente na aveia e considerada de grande importância para a saúde humana (WOOD, 2007). O polímero é encontrado em pequenas quantidades em diversos tecidos dos principais cereais e de várias espécies da família Poaceae (BUTT et al, 2008). Essa fi bra está localizada nas paredes celulares dos grãos, com maior concentração na subcamada e camada de aleurona e no endosperma amiláceo adjacente ao embrião (CRESTANI et al, 2010).…”

“…A peroxidase é uma enzima excepcionalmente estável ao calor e sua ausência após o tratamento térmico de alimentos frequentemente é utilizada como indicador de que as demais enzimas presentes no produto foram inativadas. Na indústria, os grãos de aveia são tratados hidrotermicamente por vapor, antes da formação de fl ocos, a fi m de inativar as enzimas hidrolíticas (BUTT et al, 2008). A aveia é reconhecida como fonte de antioxidantes, especialmente compostos fenólicos com atividade comprovada in vitro e sua concentração pode ser afetada por vários fatores como genótipo, tratamento térmico e tipo de produto elaborado (PETERSON, 2001).…”