Copyright ©The Author(s) 2015.
World J Gastroenterol. Nov 7, 2015; 21(41): 11825-11831
Published online Nov 7, 2015. doi: 10.3748/wjg.v21.i41.11825
Table 1 Main nutritional components of oats
ProteinsAlbumins, globulins, prolamins, and gluteninsOats are distinct among cereals due to their higher protein concentration and distinct protein composition. The major storage proteins are globulins[50, 51]
Carbohydratesβ-glucan, glucose, fructose, pentosans, saccharose, kestose, neokestose, bifurcose, neobifurcose, acid galactoarabinoxylan, etcβ-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]
LipidsOat lipids are highly unsaturated and contain several essential fatty acidsOats, after corn, have the highest lipid content of any cereal. Oat lipids include very high levels of antioxidants[54, 55]
AntioxidantsVitamin E (tocols), phytic acid, phenolic compounds, avenanthramides, flavonoids, and sterolsAntioxidants may reduce serum cholesterol concentrations, and inhibit the growth of certain cancer cells[55]