Nutrition Research Reviews

Table of Contents - 2007 - Volume 20, Issue 02  

Research Article

Bioactivity of oats as it relates to cardiovascular disease

Danielle Ryana1, Megan Kendalla1 and Kevin Robardsa1 c1

a1 School of Wine and Food Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, Australia 2678

Abstract

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.

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Correspondence:

c1 Corresponding author: Professor Kevin Robards, fax+61 2 69332866, email krobards@csu.edu.au

Footnotes

Abbreviations: DPPH, 2,2-diphenyl-1-picrylhydrazyl; Trolox, 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid

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