Abstract:
Oat (Avena Sativa) ranked sixth in terms of production and consumption after wheat, maize, rice, barley and sorghum. Oat, an annual plant, is locally known as “jai or javi” and is planted both in the spring and winter. The world has deliberately focused on oats and their products as they contain more soluble fiber and are rich in phytochemicals, which gives them strong antioxidant activity. The worth of oat is unique in cereals because of its exceptional health benefits with ample amount of natural antioxidants, such as phenolic acids and their derivatives, alk(en)ylresorcinols and tocopherols. Moreover, oats have the extra advantage of valuable components, including avenalumic acids and distinctive treasure; avenanthramides (AVAs) are present only in oats among all cereals. AVAs, naturally occurring in about 40 different types, are comprised of linked derivatives of anthranilic acid and hydroxycinnamic acid. Oats and its products are beneficial for vital organs of body and act as the source of energy to combat malignancies. Studies depicted the presence of AVAs in products and proved their availability to consumers for potential health benefits. In addition to different bakery products, preparing chapattis with oat-wheat composite flour proved a valuable source of a bunch of antioxidants. These products significantly lowered hypercholesterolemic and hypertensive ailments in specimens and subjects during different in vitro and in vivo studies. Conclusively, it is time to motivate the farmers to promote the cultivation of oat to benefit from this worthy cereal in staple food.
Page(s):
114-114
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
Polyphenols
,
cereal
,
chapatti
,
Oat
,
avenanthramide
,
oatwheat composite