Results 41 to 50 of about 1,371 (191)

A Review of Health-Beneficial Properties of Oats

Foods, 2021
Oat is among the food crops and ancient grains cultivated and consumed worldwide. It is gaining in popularity owing to its nutritional composition and multifunctional benefits of select bioactive compounds.
Devendra Paudel, Bandana Dhungana, Melanie Caffe, Padmanaban Krishnan   +3 more
doaj   +1 more source

Chronic vascular effects of oat phenolic acids and avenanthramides in pre- or stage 1 hypertensive adults [PDF]

, 2020
Wholegrain consumption is linked to a lower risk of cardiovascular disease. Evidence from randomized controlled trials have established that the consumption of wholegrain oats lowers blood cholesterol, via a mechanism partly mediated by β-glucan soluble ...
Alsharif, S., Corona, G., Johnson, J., Kristek, A., Schar, M. Y., Shewry, P. R., Soycan, G., Spencer, J. P. E.   +7 more
core   +1 more source

Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells [PDF]

, 2014
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells.
Anna A. Wawer, Ariza-Nieto M., Beta T., Bouis H. E., Cakmak I., Cheng L., Eagling T., Engle-Stone R., Fang-Jie Zhao, Fernandez-Orozco R., Garcia M. N., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Haas J. D., Higuchi K., Hurrell R., Kalgaonkar S., Lee S., Lipschitz D. A., Mattila P., McLean E., Mino Y., Morris E. R., Ortiz-Monasterio J. I., Oury F.-X., Persson D. P., Peter R. Shewry, Qureshi I. M., Sandberg A. S., Schlemmer U., Scientific Advisory Committee on Nutrition, Shewry P. R., Shojima S., Susan J. Fairweather-Tait, Thavarajah D., Thompson B., Thompson B. A. V., Tristan Eagling, Velu G., Wawer A. A., White P. J., Yun S., Zhang Y., Zhao F. J., Zheng L.   +47 more
core   +1 more source

Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals [PDF]

, 2017
This article has been published in a revised form in Public Health Nutrition DOI: https://doi.org/10.1017/S1368980017003718. This version is free to view and download for private research and study only.
Angela M Madden, Bahar Ghodsian, Finglas, Lobstein, van Dooren   +4 more
core   +2 more sources

Processing of oat: the impact on oat's cholesterol lowering effect [PDF]

, 2018
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.
AACC International, Adams, Agbenorhevi, Amundsen, Anderson, Andersson, Andersson, Antonini, Bae, Bae, Bard, Bartlomiej, Bartram, Beck, Beer, Beer, Bell, Berry, Berski, Biel, Bindu, Biorklund, Biörklund, Bocco, Boffetta, Borel, Braaten, Brahma, Bremer, Brown, Brufau, Burrows, Canella, Cervantes-Paz, Charlton, Chen, Chen, Connolly, Cordain, Corol, Cugnet-Anceau, Cui, Cusack, Davy, Davy, de Groot, De Smet, Decker, Doehlert, Doublier, Edwards, EFSA NDA Panel, Emmons, Fardet, Fardet, Fardet, Fardet, Fardet, Fardet, Fardet, Fardet, Flight, Flores, Francis, Frank, Friedrich, Gangopadhyay, Gil-Ramírez, Givens, Gleize, Gold, Golding, Gray, Grundy, Grundy, Grundy, Grundy, Gunness, Gunness, Gunness, Guo, Handelman, Hannan, Ho, Ibrugger, Immerstrand, Jackson, Jacobs, Jacobs, Jr., Jacobs, Jr., Johansson, Jones, Kahlon, Kahlon, Kahlon, Katz, Keenan, Kerckhoffs, Kim, Klose, Lairon, Lan-Pidhainy, Lazaridou, Lazaridou, Lee, Lia, Lia, Liatis, Liljeberg, Louzada, Louzada, Lovegrove, Lund, Ma, Mackie, Mackie, Maki, Maki, Marlett, Martinez-Gonzalez, Matsuura, Mattila, McMinn, Mellen, Miller, Miller, Moisio, Monteiro, Monteiro, Moreau, Morehouse, Morris, Moubarac, Moubarac, Mälkki, Määttä, Mårtensson, Nair, Naumann, Nie, Nie, Nordlund, Onning, Onning, Onning, Ostlund, Othman, Parada, Park, Pins, Racette, Ragaee, Rakszegi, Rauber, Reyna-Villasmil, Rodriguez-Casado, Romero, Runyon, Ryan, Salmenkallio-Marttila, Saura-Calixto, Sayar, Shah, Shen, Shewry, Sikora, Stewart, Stewart, Sun, Swain, Theuwissen, Thies, Thompson, Thongoun, Tiwari, Tong, Tosh, Tosh, Turgeon, Ulmius, US Food and Drug Administration, Uusitupa, Valentine, Van Horn, Van Horn, Van Horn, Vasanthi, Vitaglione, Wang, Webster, Welch, Whitehead, Whyte, Wilkins, Wolever, Wolever, Wood, Wood, Wood, Yang, Yiu, Yiu, Zeng, Zhang, Zhang, Åman   +205 more
core   +3 more sources

Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality [PDF]

, 2014
The supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at different extraction pressures (25, 40, and 55 MPa) and temperatures (40, 70, and 95°C) has been studied. Since wheat bran contains important bioactive
Beltrán Calvo, Sagrario, González San José, Mª Luisa, Rebolleda Alonso, Sara, Sanz Díez, Mª Teresa   +3 more
core   +1 more source

Quantum chemical investigation of the antiradical property of avenanthramides, oat phenolics

Heliyon, 2021
Avenanthramides (AVs) are polyphenolic components found in oats. The present work is devoted to the exploration of structure-based radical scavenging activity of nine AVs; 2p, 2f, 2c, 1p, 1c, 1f, 1s, 2s, and 3f, using M06-2X functional level of density ...
P.C. Sumayya, Godsa Merin Babu, K. Muraleedharan   +2 more
doaj   +1 more source

Trends in breeding oat for nutritional grain quality - An overview [PDF]

, 2014
Oat is an economically important crop and ranks sixth in world cereal production after maize, wheat, rice, barley and sorghum. It has been primarily utilized as livestock feed.
Abidi, I., Dar, Z. A., Gazal, Asima, Khan, Khan, Lone, A. A., Shabir, Alima, Yousuf, Nida, Zaffar, Gul   +7 more
core   +2 more sources

Biomarkers of cereal food intake [PDF]

, 2022
Background/objectives: Cereal foods are major contributors to the daily energy, protein, and dietary fiber intake all over the world. The role of cereals in human health is dependent on whether they are consumed as refined or whole grain and on cereal ...
Biskup, Izabela, Brennan, Lorraine, Garcia Aloy, Mar, Hanhineva, Kati, Kolehmainen, Marjukka, Landberg, Rikard, Llorach, Rafael, Tuohy, Kieran, Yin, Xiaofei   +8 more
core   +1 more source

Avenanthramides, Avenacosides, and β-Glucans in Oat-Based Milk Alternatives—How Oat’s Nutritional Compounds Are Being Affected by Various Stages of Processing

Proceedings
Background: Oat-based Milk Alternatives (OMAs) provide multiple health benefits arising from oat’s unique compounds: avenanthramides, avenacosides, and dietary fibre β-glucan.
Roisin McCarron, Lisa Methven, Stephanie Grahl, Ruan Elliott, Stella Lignou   +4 more
doaj   +1 more source