Role of oats in celiac disease

Table 1 Main nutritional components of oats

	Components	Properties	Ref.
Proteins	Albumins, globulins, prolamins, and glutenins	Oats are distinct among cereals due to their higher protein concentration and distinct protein composition. The major storage proteins are globulins	[50, 51]
Carbohydrates	β-glucan, glucose, fructose, pentosans, saccharose, kestose, neokestose, bifurcose, neobifurcose, acid galactoarabinoxylan, etc	β-glucan is the most important component because it is a constituent of the dietary fibre obtained from oats. β-glucan has important functional and nutritional properties, and exhibits a high viscosity at relatively low concentrations	[52, 53]
Lipids	Oat lipids are highly unsaturated and contain several essential fatty acids	Oats, after corn, have the highest lipid content of any cereal. Oat lipids include very high levels of antioxidants	[54, 55]
Antioxidants	Vitamin E (tocols), phytic acid, phenolic compounds, avenanthramides, flavonoids, and sterols	Antioxidants may reduce serum cholesterol concentrations, and inhibit the growth of certain cancer cells	[55]