Avenanthramide‐Enriched Oats Have an Anti‐Inflammatory Action: A Pilot Clinical Trial

Abstract

Regular consumption of oats has been shown to benefit heart health by lowering serum lipids in humans, an effect mediated primarily via beta-glucan. Other components of oats, including the polyphenolic avenanthramides (AV), may also contribute to reducing the risk of atherogenesis. In vivo, oat AV enhance antioxidant activity, and in vitro, these compounds attenuate the expression and/or secretion of pro-inflammatory cytokines and chemokines. The anti-inflammatory properties of oat AV in a whole food form (oat flour) have only recently been demonstrated in humans. To determine whether the AV-enriched bran from “false malted” oat kernels (US Patent Application 20120082740) reduces biomarkers of inflammation, we conducted a randomized, placebo-controlled, double-blind pilot study in 16 healthy men and postmenopausal women age 蠅45 y and BMI of 28-38 kg/m2 with central adiposity. Subjects consumed daily either a smoothie made with AV-enriched oat bran (containing 90 mg AV) or a macronutrient and fiber-matched placebo absent oats for 8 wk. Fasting blood samples were collected at baseline, 4, and 8 wk. Among subjects with CRP levels 蠅3.0 mg/L, the oat smoothie lowered VCAM-1 concentrations at 4 wk (P=0.031) and 8 wk (P>0.05) by 13 and 10%, respectively, compared to placebo. Non-significant reductions at 4 and 8 wk of 18 and 43%, respectively, were observed for serum amyloid A-1, an acute phase reactant in inflammation. These pilot data suggest that consuming AV in whole food form, i.e., AV-enriched oat bran, may affect specific biomarkers of inflammation in older, overweight or obese adults. (Supported by USDA and AAFC)