Head DS, Cenkowski S, Arntfield S, Henderson K. Superheated steam processing of oat groats. LWT - Food Sci Technol. 2010; 43:690–694. [ Google Scholar] Ramos S. Cancer chemoprevention and chemotherapy: dietary polyphenols and signalling pathways. Mol Nutr Food Res. 2008; 52:507–526. [ PubMed] [ Google Scholar] The cholesterol-lowering property of OBG is mainly mediated through the formation of a viscous layer in the small intestine, thereby inhibiting the uptake of cholesterol and increasing the excretion of bile acids by preventing its reabsorption. The inhibition of bile acid reabsorption stimulates the synthesis of bile acids from the available cholesterol, which in turn reduces the circulating LDL cholesterol [ 1, 30, 116].

Matilla P, Pihlava JM, Hellstrom J. Contents of phenolic acids, alkyl and alkylresorcinol and avenanthramides in commercial grain products. J Agric Food Chem. 2005; 53:8290–8295. [ PubMed] [ Google Scholar] There has never been a more important time to investigate and analyse soils – particularly with the drive towards minimum and zero tillage – by getting out there and digging some holes,” he says.Murphy MM, Douglas JS, Birkett A. Resistant starch intakes in the United States. J American Diet Assoc. 2008; 108:67–78. [ PubMed] [ Google Scholar] Delgado G, et al. (2019). Dietary intervention with oatmeal in patients with uncontrolled Type 2 diabetes mellitus - a crossover study. Because of the number of studies and evidence supporting the beneficial roles of OBG, the United States Food and Drug Administration (FDA) approved the use of health claims on oat-based products, contributing to lowering the risk of CVD if consumed at the rate of 3 g per day of beta-glucan and if the food product contributes 0.75 g of beta-glucan per serving [ 117]. Similarly, Health Canada, the European Food Safety Authority, Food Standards in Australia and New Zealand, and the Ministry of Health in Malaysia have also approved health claims for oats related to the association between OBG and cholesterol [ 10]. De-branning, Along with milling, improves flour yield; Microbial decontamination, Facilitates separation of β-glucan rich fractions Several phenolic compounds such as avenanthramides (AVAs), p-hydroxybenoic acid, vanillic acid, tricin, ferulic acid, caffeic acid, protocatechuic acid, syringic acid, p-coumaric acid, sinapic acid, tricin, apigenin, luteolin, kaempferol, and quercetin have been identified in oats. Phenolic compounds are made of aromatic rings with one or more hydroxyl groups and are the products of secondary metabolism [ 16]. These phenolic compounds act as a defense mechanism against various pathogens, and their consumption is associated with the prevention of diseases like cancer, stroke, and coronary heart diseases [ 17]. The phenolic acid content on oat bran concentrate was found to be higher than in other oat products—oat bran, flaked oats, rolled oats, and oatcake—as the majority of phenolic compounds are located in the barn layer of the oat grain [ 18]. Ferulic acid (58–78%), followed by caffic acid and sinapic acid, are the most abundant phenolic compounds available in oat products. The free-radical scavenging ability and high antioxidant activity of these moieties make oats a unique promoter of health [ 18].

Kaur KD, Jha A, Sabikhi L, Singh AK. Significance of coarse cereals in health and nutrition : a review. J Food Sci Technol doi. 2012 [ PMC free article] [ PubMed] [ Google Scholar]For crops drilled from late February to March, about 50% of N can be applied at sowing time, with the remainder applied at growth stage (GS) 31-32. High levels of serum cholesterol and low-density lipoproteins (LDL) are known to increase the risk of CVD. The consumption of oats, however, was shown to reduce serum total cholesterol and LDL cholesterol, thereby reducing the risks of CVD [ 10, 43, 107, 108, 109]. A dietary approach, has been recommended as one of the most practical approaches for the treatment of LDL cholesterol [ 1, 110]. Studies show that beta-glucan-rich oats or oat-based products in a diet significantly decrease the blood lipid profile and blood pressure by regulating insulin metabolism in a mild hypercholesterolemia subject [ 22, 23, 24, 32, 36]. Viscous OBG has been attributed to slowing the absorption of macronutrients in the digestive tract, which lowers postprandial blood glucose and the insulin response, thereby reducing blood pressure [ 111, 112]. A dose-response relationship study in a mouse model showed that a higher amount of OBG is accompanied by a higher reduction of serum cholesterol level [ 25]. However, in one of the studies where healthy young men were fed with oat gum containing 9 g OBG daily for 14 days, there was no significant difference in the reduction of total serum cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride concentrations between test group or control group. The authors suggested that the cholesterol-lowering property of oat bran should be measured not by the beta-glucan content but by the solubility and viscosity of OBG [ 35]. A study done on hypercholesterolemic subjects also supports this conclusion [ 113]. The amount and molecular weight (MW) of OBG that solubilizes in the intestine together with other compounds present in an oat product and their association also determine the cholesterol-lowering property [ 114, 115].

Oats are very responsive to growth regulators, so it is key to balance and manage inputs according to genetics, crop condition, weather and drill dates. Oats truly enjoy a balanced diet, he says, which is why a range of trace elements and seed treatments can prove beneficial to crop growth. Zhang DC, Moore WR, Doehlert DC. Effects of oat grain hydrothermal treatments on wheat–oat flour dough properties and bread baking quality. Cereal Chem. 1998; 75:602–605. [ Google Scholar] Helnæs A, Kyrø C, Andersen I, Lacoppidan S, Overvad K, Christensen J, Tjønneland A, Olsen A. Intake of whole grains is associated with lower risk of myocardial infarction: the Danish Diet, Cancer and Health Cohort. Am J Clin Nutr. 2016 Feb 17;103(4):999-1007. Fulgoni III VL, Chu Y, O’Shea M, et al. Oatmeal Consumption Is Associated With Better Diet Quality and Lower Body Mass Index in Adults: The National Health and Nutrition Examination Survey (NHANES), 2001–2010. Nutrition Research. December 2015.Hsueh CW, Chia HH, Jeng DH, Mon YY, Shing JW, Chau JW. Inhibitory effect of whole oat on aberrant crypt foci formation and colon tumor growth in ICR and BALB/c mice. J Cereal Sci. 2011; 53:73–77. [ Google Scholar] A balanced programme where nitrogen and phosphorus is applied early on in the crop’s growth cycle, followed by potassium and magnesium later, is key. Kelly SA, Hartley L, Loveman E, Colquitt JL, Jones HM, Al‐Khudairy L, Clar C, Germanò R, Lunn HR, Frost G, Rees K. Whole grain cereals for the primary or secondary prevention of cardiovascular disease. The Cochrane Library. 2017 Jan 1. Ponne CT, Moeller AC, Tijskens LMM, Bartels PV, Meijer MMT. Influence of microwave and steam heating on lipase activity and microstructure of rapeseed ( Brassica napus) J Agric Food Chem. 1996; 44(9):2818–2824. [ Google Scholar] Ramesh M, Rao HP, Ramadoss CS. Microwave treatment of groundnut ( Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity. LWT - Food Sci Technol. 1995; 28(1):96–99. [ Google Scholar]