The cholesterol-lowering effect of oat bran cereals in rats: Influence of processing

Hicks, Veronica Abena; Chen, Shirley C.; Tepper, Shirley A.; Kritchevsky, David

doi:10.1016/0955-2863(95)00021-q

Cited by 3 publications

(1 citation statement)

References 17 publications

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“…Cardiovascular diseases -Significant reduction on total cholesterol/LDL cholesterol/HDL cholesterol. [22][23][24][25][26][27][28][29] -Cholesterol uptake by everted jejunal sacs inhibited by an increase in concentration of oat gum in mucosal mediums. [30] -Fecal bile acids concentration significantly increased.…”

Section: Properties Effect Referencesmentioning

confidence: 99%

A Review of Health-Beneficial Properties of Oats

Paudel

Dhungana

Caffe

et al. 2021

Foods

130

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Oat is among the food crops and ancient grains cultivated and consumed worldwide. It is gaining in popularity owing to its nutritional composition and multifunctional benefits of select bioactive compounds. Beta-glucan is an important component of dietary fiber found in oat grains. It is the major active compound in oats with proven cholesterol-lowering and antidiabetic effects. Oats also provide substantial levels of other bioactive compounds such as phenolic acids, tocols, sterols, avenacosides, and avenanthramides. The consumption of oats has been determined to be beneficial for human health by promoting immunomodulation and improving gut microbiota. In addition, oat consumption assists in preventing diseases such as atherosclerosis, dermatitis, and some forms of cancer. While much has been published in relation to oat nutrients and oat fibers and their impact on major diseases, the oat industries and consumers may benefit from greater knowledge and understanding of clinical effects, range of occurrence, distribution, therapeutic doses and food functional attributes of other oat bioactives such as avenanthramides and saponins as well as other anti-inflammatory agents found in the cereal. This review focuses on the various studies relevant to the contribution of the consumption of oats and oat-based products in preventing human diseases and promoting human health.

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Section: Properties Effect Referencesmentioning

confidence: 99%

A Review of Health-Beneficial Properties of Oats

Paudel

Dhungana

Caffe

et al. 2021

Foods

130

View full text Add to dashboard Cite

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Research of Physical and Chemical Properties and Toxic Elements in Locally Bred Oats for the Production of Cereal Drinks

Myrzhykbayeva

Khastayeva

Bekturganova

et al. 2022

jour

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One of the most important factors that has a significant impact on the health of the population of the Republic of Kazakhstan is a violation of the diet due to insufficient consumption of full–fledged proteins, vitamins, macro- and microelements and their irrational ratio. In Kazakhstan, grain crops are produced in large volumes, but there is no production of beverages based on vegetable raw materials, although the production of vegetable milk is already widespread throughout the world. The use of local vegetable raw materials from different regions of Kazakhstan in the production technology of grain milk drinks is an urgent and promising direction in the food industry. The article presents the results of a study of the quality of oats of breeding varieties "Duman", "Arman" and "Bityk". During the study, the physicochemical, technological properties and safety indicators of oat samples were evaluated. All the studied samples of oat grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The scientific data obtained during the implementation of the project will become the basis for the creation of new grain "milk" drinks enriched with Omega-3 polyunsaturated fatty acids. The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

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Antioxidant Activities and Protective Effects on Hyperlipidemic Mice of Chinese Oat Rice Wine

Wang

Ren

et al. 2013

JARQ

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Antioxidant Activities and Lipid-decrease Ability of Oat Rice Wine and other nutrients. The flavor varies widely among different rice wines, and largely depends on the microorganisms used in the brewing process. Hongqu, also called red yeast rice or red fermented rice by Monascus spp., is used as a traditional medicine which has benefited digestion and vascular functions for many centuries. The monacolins from Hongqu reportedly exhibit a cholesterol-lowering action by inhibiting the HMG-CoA reductase, similar to the commercial statin drug 18. Monacolins are a type of polyketides with the ability to inhibit cholesterol synthesis and lower plasma cholesterol levels independent of diet. One of the monacolins (Monacolin K) has an identical chemical structure to Lovastatin, which is widely sold as a prescription cholesterol-lowering drug, but the other monacolins in Hongqu may also have cholesterol-lowering activity. Moreover, Hongqu is considered to be one of

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The cholesterol-lowering effect of oat bran cereals in rats: Influence of processing

Cited by 3 publications

References 17 publications

A Review of Health-Beneficial Properties of Oats

A Review of Health-Beneficial Properties of Oats

Research of Physical and Chemical Properties and Toxic Elements in Locally Bred Oats for the Production of Cereal Drinks

Antioxidant Activities and Protective Effects on Hyperlipidemic Mice of Chinese Oat Rice Wine

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