Oats as a Functional Food

Abstract

Oat (Avena sativa) belongs to the grass (Poaceae) family. It has been recognized as a healthful and nutritious cereal containing high concentration of soluble fiber compounds such as β-glucan, which are beneficial for digestive system and preventive against colon rectal cancer help to maintain an optimal weight due to high fiber content. It also contains antioxidants, vitamins, phenolic acids sterols and phytic acid which has essential role in our body functioning. The key cholesterol lowering ingredient in oats is soluble fiber. β-glucans, the most important cereal non-starch. β-glucan, is abundant in oat kernels and exhibits a high viscosity at relatively low concentrations. Viscosity is an important rheological property of β-glucan and is associated with beneficial physiologic responses that mediate appetite regulation. Oats were traditionally eaten as porridge with salt or sugar were added recent modern product innovation has created an array of oat products (Oat breads, oat cakes and oats milk etc.). Oats are used as an additive in Cereal breakfast, baked goods, oat milk and oat powder is incorporated in many Dairy products like (low-fat ice creams, yoghurts, cheese and other fermented drinks). It is stated that 3 g/day oat β-glucan reduced the total and LDL cholesterol by five to ten per cent.