Processing of oat: the impact on oat's cholesterol lowering effect
| Autor: | Susan M. Tosh, Myriam M.-L. Grundy, Peter J. Wilde, Gillian T. Rich, Anthony Fardet |
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| Přispěvatelé: | Food and Health Programme, Quadram Institute Bioscience, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]), University of Ottawa [Ottawa], Biotechnology and Biological Sciences Research Council, UK BB/H004866/1, Unité de Nutrition Humaine - Clermont Auvergne (UNH), Institut National de la Recherche Agronomique (INRA)-Université Clermont Auvergne (UCA), University of Ottawa [Ottawa] (uOttawa), Quadram Institute Bioscience [Norwich, U.K.] (QIB), Biotechnology and Biological Sciences Research Council (BBSRC)-Biotechnology and Biological Sciences Research Council (BBSRC) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
beta-Glucans food.ingredient Avena [SDV]Life Sciences [q-bio] Hypercholesterolemia 030209 endocrinology & metabolism Context (language use) Beta-glucan fibre d'avoine 03 medical and health sciences chemistry.chemical_compound Ingredient aliment santé 0302 clinical medicine Blood serum food otorhinolaryngologic diseases Animals Humans Food science 2. Zero hunger 030109 nutrition & dietetics Cholesterol Anticholesteremic Agents fungi food and beverages General Medicine beta glucane hypocholestérolemiant 3. Good health Chemistry chemistry Blood chemistry health food Food Science |
| Zdroj: | Food and Function Food and Function, Cambridge : Royal Society of Chemistry, 2018, 9 (3), pp.1328-1343. ⟨10.1039/C7FO02006F⟩ Food and Function, 2018, 9 (3), pp.1328-1343. ⟨10.1039/C7FO02006F⟩ Food & Function |
| ISSN: | 2042-6496 |
| Popis: | Human studies have clearly demonstrated the beneficial impact of consuming oats on cholesterol levels, however, processing can have a significant influence on functionality, which has not yet been fully addressed. Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day–1) play a role in cholesterol reduction; and (3) unrefined β-glucan-rich oat-based foods (where some of the plant tissue remains intact) often appear more efficient at lowering cholesterol than purified β-glucan added as an ingredient. |
| Databáze: | OpenAIRE |
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