Oats have been known to lower LDL cholesterol, but now they’ve been found
to be even better for health, especially heart health.
During a
scientific conference recently at Dallas, Texas, 11 scientists outlined their
research results that provide increasing evidence that the type of phenolic
compound avenanthramide (AVE) – found only in oats – may possess antioxidant,
anti-inflammatory, anti-itch and anti-cancer properties.
The studies
indicate that oat AVEs may play an important role in protecting the heart.
Eating whole
grains is consistently associated with a reduced risk of chronic disease,
including cardiovascular
disease.
Most of the
benefits have been attributed to the relatively high fiber, vitamin, mineral
and phytochemical content of whole grains. The soluble fiber beta-glucan found in oats
has been recognized for its ability to lower both total and low-density lipoprotein
(LDL) cholesterol.
“While the
data to support the importance of oat beta-glucan remains, these studies reveal
that the heart health benefit of eating oats may go beyond fiber,” said
presiding co-officer, Dr. Shengmin
Sang of the Center for Excellence in Post-Harvest Technologies at
North Carolina Agricultural and Technical State University.
“As the
scientific investigators dig deeper, we have discovered that the bioactive
compounds found in oats – AVEs – may provide additional cardio-protective
benefits.”
Oliver Chen,
Ph.D., of the Jean Mayer USDA Human Nutrition Research Center on
Aging at Tufts University, presented mechanistic data that demonstrated that
the antioxidant and anti-inflammatory properties of AVEs likely contribute to
the atheroprotection of oats.
Similarly, Mohsen Meydani,
Ph.D., from the Vascular Biology Laboratory at the Jean Mayer USDA
Human Nutrition Research Center on Aging at Tufts University, provided evidence
that oat AVEs suppress the production of inflammatory cytokines associated with
fatty streak formation in the arteries. In addition, oat AVEs appear to repress
the process associated with the development of atherosclerosis.
Also on the
program were scientists from Tufts University; Agriculture and Agri-Food
Canada; PepsiCo Inc. R&D; the Institute of Food, Nutrition and Health in
Zurich, Switzerland; the University of Minnesota; and Pennington Biomedical
Research Center in Baton Rouge, LA.
