Bioactivity of oats as it relates to cardiovascular disease

• Published in: Nutrition research reviews Vol. 20; no. 2; pp. 147 - 162
• Main Authors: Ryan, Danielle, Kendall, Megan, Robards, Kevin
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.12.2007
• Subjects: antioxidants; avenanthramides; beta-glucans; Biological and medical sciences; Cardiovascular diseases; Cereals; Cholesterol; Diet; dietary fiber; eating habits; Feeding. Feeding behavior; food acceptability; food beliefs; food choices; Food products; functional foods; Fundamental and applied biological sciences. Psychology; Grain; health beliefs; human nutrition; lignans; literature reviews; Nutrition; nutritional adequacy; oat products; Oats; phytochemicals; Plasma; popular diets; Studies; Vertebrates: anatomy and physiology, studies on body, several organs or systems; voluntary intake; Antioxidants; Avenanthramides; Phytochemicals; Lignans; Vertebrata; Oat; Mammalia; Lignan; Cardiovascular disease; Antioxidant; Antioxidants: Avenanthramides: Lignans: Phytochemicals
• ISSN: 0954-4224; 1475-2700; 1475-2700
• DOI: 10.1017/S0954422407782884

The food consumption of oats has increased in recent years due to a perceived association with a range of health benefits. Oats are unusual in that the bran is not as physically distinct as in other cereals. This provides a possible benefit in providing a high β-glucan content of the grains. However, oats contain many other phytochemicals including a range of antioxidants that may be associated with health benefits, although the evidence for such benefits is largely indirect and often confusing and contradictory. Nevertheless, the consumption of oats as part of a balanced diet does seem a reasonable approach.