Oat products as a source of important bioactive substances in human nutrition
Elżbieta Bartnikowska
ipmt@ipmt.waw.plInstytut Przemysłu Mięsnego i Tłuszczowego w Warszawie (Poland)
Abstract
Recently consumers request the food products complied with requirements of functional food and convenience food criteria. The composition of oat grain is favourable from human nutrition point of view (range of protein content and its aminoacid pool composition, range of unsaturated fatty acids in fatty acids pool, and soluble in water beta-glucans as well as antioxidants content). Moreover, in many experimental studies on animals and clinical studies in humans it was discovered that oat products exert hypocholesterolemic and hypotensial effects as well as decrease postprandial glycaemia, and are useful in weight loss in men and women. Therefore, oat products could be recognized as functional foods. These special physiological effects of oat products are not enough appreciated in human nutrition in Poland. In order to increase the consumption of oat products, popularization of valuable oat products is necessary. Similarly, it is necessary to include the modern procedures of processing like extrusion enabling to obtain the oat products as convenience foods with sensory characteristics desirable by consumers.
Keywords:
oat products, functional foods, beta-glucans, hypocholesterolemic effect, postprandial glycaemia, glycaemic indexReferences
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Authors
Elżbieta Bartnikowskaipmt@ipmt.waw.pl
Instytut Przemysłu Mięsnego i Tłuszczowego w Warszawie Poland
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