Abstract
Utilization of oats (Avena sativa L.) was initially for feeding livestock animals, but now it is an important cereal as a food for human consumption because of high contents of proteins, carbohydrates, lipids, dietary fiber, phytochemicals, and phenolic compounds that can reduce risks of cardiovascular diseases, type 2 diabetes, obesity, celiac disease, and so on. Oats and oat-based food products, such as breakfast cereals, breads, cookies, and infant foods, are getting increased importance to utilize oats and their components to formulate healthy food products. This chapter presents an overview on biochemical components of oats with their health benefits and use of oats and value-added products as food and nonfood purposes.
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