Oats may deserve the well-earned status of “supergrain,” according to research presented at the recent American Association of Cereal Chemists International annual meeting.
According to an AACC release, YiFang Chu, a researcher with the Quaker Oats Center of Excellence, said there is evidence to show that oats are even more complex than previously thought. They possess a wide spectrum of biologically active compounds including carotenoids, tocols (vitamin E), flavonoids and avenanthramides, a class of polyphenols.
“The polyphenols, avenanthramides, are unique to oats and have been widely used in skin-care products because of their anti-inflammatory and anti-itching effects,” said Chu. “As scientists continue to link inflammation to chronic diseases, they are also investigating whether bioactivities produced by the polyphenols in oats can be as beneficial from within the body as they are on the skin.”
Oats and oat-containing products that meet a minimum level of oat beta-glucan are allowed to bear a U.S. Food and Drug Administration-approved health claim for cholesterol-lowering benefits. Studies also suggest oats can enhance satiety — the feeling of fullness — and may also help reduce the risk of other chronic conditions.