A Review of Health-Beneficial Properties of Oats

Current trends in the preparation, characterization and applications of oat starch - A review

Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up to 60% of the dry weight of kernel, possess small granule size and high lipid content. Properties of starch substantially affect the quality of the product. Modification and characterization of starch is important for their specific applications that increase the utilization of oat starch. Different modification techniques greatly affect the functional, pasting, gelatinisation, textural, rheological, retrogradation properties and enzymatic digestibility of oat starches in comparison to native starch. Modified oat starch competes against other abundant and inexpensive cereal starches (rice and corn) that are available in modified forms in the market. This review summarises the current knowledge of physicochemical, morphological, pasting, functional, rheological and gelatinization properties, developments in the extraction and modification (physical, chemical and enzymatic) and applications of oat starch. Thus, this review will upgrade the scientific basis on oat starch being a unique source of starch for variety of applications.

The Progress of Nomenclature, Structure, Metabolism, and Bioactivities of Oat Novel Phytochemical: Avenanthramides

Oats are among the most commonly consumed whole grains and are widely grown worldwide, and they contain numerous nutrients, including proteins, lipids, vitamins, minerals, β-glucan, and unique phytochemical polyphenol avenanthramides (Avns). Recent studies have indicated that Avns play essential roles in mediating the health benefits of oats. This review systemically summarized the nomenclature and structures of Avns, effect of germination on promoting Avns production, and in vivo metabolites produced after Avns consumption. The classical functions and novel potential bioactivities of Avns were further elucidated. The classical functions of Avns in cancer prevention, antioxidative response, anti-inflammatory reaction, and maintaining muscle health were expounded, and the internal mechanisms of these functions were analyzed. The potential novel bioactivities of Avns in modulating gut microbiota, alleviating obesity, and preventing chronic diseases, such as atherosclerosis and osteoporosis, were further revealed. This review may provide new prospects and directions for the development and utilization of oat Avns.