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Whole grain oats, more than just a fiber: Role of unique phytochemicals
Author(s) -
Sang Shengmin,
Chu YiFang
Publication year - 2017
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201600715
Subject(s) - bioavailability , health benefits , dietary fiber , antioxidant , avena , food science , glucan , whole grains , functional food , chemistry , fiber , microbiology and biotechnology , biology , biochemistry , traditional medicine , medicine , agronomy , pharmacology , organic chemistry
Oats are a good source of soluble dietary fiber, especially β‐glucan, which has outstanding functional and nutritional properties. β‐Glucan is considered to be the major active component of oats because of its cholesterol‐lowering and antidiabetic effects. However, the nutritional benefits of oats appear to go beyond fiber to bioactive phytochemicals with strong antioxidant and anti‐inflammatory effects. In this review, we summarize current knowledge on the chemistry, stability, bioavailability, and health effects of two unique phytochemicals in oats, avenanthramides, and avenacosides A and B. We conclude that studies on the beneficial effects of avenanthramides and avenacosides A and B are still in their infancy, and additional health benefits of these unique oat components may yet be identified.