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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Oats are available in several forms such as steel-cut oats, rolled oats, quick-cook oats, and instant oatmeal. Steel-cut oats are produced by cutting the oat groats into 2–4 smaller pieces with steel blades. Steel-cut oats are usually coarse and produce a chewy texture. Because they are not precooked, they require soaking and cooking for 20–30 minutes. Rolled oats are made by steam cooking the whole kernels and subsequently passing them through a pair of rollers, which reduces their size. Because this process partially cooks them and decreases their thickness, they only need to be cooked at home for 7–10 minutes. Quick-cook oats are made in a similar fashion but with a thinner gap between the rollers so that the resulting product is smaller in size and only needs a few minutes to cook with home methods (stovetop or microwave). Instant oatmeal is a smaller particle size version of rolled oats that are cooked at higher temperature than rolled oats so that the starch gelatinizes almost completely, and they require little additional home cooking. Other products are muesli, which is produced form oat flakes and granola, which is made by toasting the oat flakes.
Nutrition for children with chronic diseases and syndromes
Published in Judy More, Infant, Child and Adolescent Nutrition, 2021
Oats contained in a food presented as gluten-free or very low gluten must have been specially produced, prepared and/or processed in a way to avoid contamination by wheat, rye, barley or their crossbred varieties and the gluten content of such oats cannot exceed 20 mg/kg.
Nutraceutical Herbs and Insulin Resistance
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Giuseppe Derosa, Pamela Maffioli
Oats, which are considered unique among the cereals, belong to the Poaceae family and are known as “Jai” or “Javi” in the Indian subcontinent. In the mid-1980s, oats were recognized as a healthy food, helping prevent heart disease, and then became more popular in human nutrition. The common oat (Avena sativa) is the most important crop among the cultivated oats. Oats are suitable for human consumption as oatmeal, rolled oats, and other oat-enriched products. Recent studies in food and nutrition have revealed the importance of the various components of oats, such as dietary fiber, especially β-glucan, minerals, and other nutrients.19 Oats and oat-enriched products have been proven to control blood glucose concentrations and to be helpful in the treatment of diabetes. Several studies have suggested that oats and oat-enriched diets can significantly decrease insulin responses, FPG, and PPG in overweight and type 2 diabetic subjects,20–25 which is mainly attributed to the markedly functional properties and enormous importance of β-glucan in human nutrition. β-glucan is a kind of high-molecular-weight polysaccharide exhibiting high viscosity at relatively low concentrations, which can reduce mixing of the food with digestive enzymes and delay gastric emptying. Increased viscosity also retards the absorption of glucose.
Effect of Midmorning Puree Snacks on Subjective Appetite, Food Intake, and Glycemic and Insulin Responses in Healthy Adults
Published in Journal of the American College of Nutrition, 2018
Qing Guo, Julia Totosy de Zepetnek, Jennifer Chang, Julia Hayden, Stephen J. Crozier, Gagan Mongia, Dérick Rousseau, Nick Bellissimo
The addition of steel-cut oats suppressed short-term food intake, likely due to its lack of physical breakdown and difficulty in digestion in the upper gastrointestinal tract. Our in vitro findings corroborated this hypothesis, as we observed oat particles remaining in the digesta following 120 minutes of in vitro intestinal digestion compared with the digesta of the other purees. Although maltodextrin was similar in fiber and carbohydrate content compared with oats, there was no sign of visible fiber in the former after digestion (Figure 6C). Blood glucose iAUC following oat puree consumption was 34.5% lower than with maltodextrin puree, indicating the low availability of carbohydrates in steel-cut oats for hydrolysis, likely due to the protection effect of the oat particle matrix. These findings suggest that slowly digestible and insoluble oat particles were primary determinants of satiety and reduced food intake, which is consistent with a previous study on the effect of insoluble cereal fiber on appetite and short-term food intake (4). Moreover, β-glucan release from oat particles during digestion may contribute to reduced subjective appetite and food intake (39,40).
Efflux proteins at the blood–brain barrier: review and bioinformatics analysis
Published in Xenobiotica, 2018
Massoud Saidijam, Fatemeh Karimi Dermani, Sareh Sohrabi, Simon G. Patching
The OATs are a group of over ten proteins of the SLC22 subfamily of the major facilitator superfamily (MFS). The SLC22 subfamily also includes the organic cation transporters (OCTs) and organic carnitine (zwitterion) transporters (OCTNs) (Farthing & Sweet, 2014). OATs have a broad substrate specificity that includes common drugs (antibiotics, antivirals, diuretics, non-steroidal anti-inflammatory drugs), toxins (mercury, aristolochic acid), and nutrients (vitamins, flavonoids) and they are expressed in many tissues, including kidney, liver, choroid plexus, olfactory mucosa, brain, retina and placenta (Anzai et al., 2006; Burckhardt, 2012; Emami Riedmaier et al., 2012; Nigam et al., 2015). OATs, therefore, play an essential role in the elimination of numerous endogenous organic anions, drugs and xenobiotics from the body. OATs share many structural features with other MFS proteins including 12 putative α-helical transmembrane domains with both the N- and C-terminal ends at the intracellular side of the membrane (Figure 9). Their structure also includes a large extracellular loop between the first and second transmembrane helices with multiple glycosylation sites and a large intracellular loop between the sixth and seventh transmembrane helices with multiple protein kinase C phosphorylation sites (Zhou and You, 2007).
Safety evaluation of an oat grain alkaloid gramine by genotoxicity assays
Published in Drug and Chemical Toxicology, 2018
Manash Pratim Pathak, Rudragoud S. Policegoudra, Danswrang Goyary, Aparoop Das, Santa Mandal, Srijita Chakraborti, Nilutpal Sharma Bora, Johirul Islam, Pompy Patowary, P. Srinivas Raju, Pronobesh Chattopadhyay
Oat (Avena sativa L., Family: Gramineae) is a cereal widely grown worldwide and is distinct among other grains due to its multifunctional characteristics and nutritional profile (Coffman 1977, Collins 1986, Russell et al.1990, Suttie 2004, Butt et al.2008). Oat and its by-products are traditionally been used as foods as well as for the treatment of diabetes, cardiovascular disorders, and various other disorders (Othman et al.2011). Cai et al. (2012) reported fungi-fermented oats as one of the most effective component which could be potentially used for dietary therapy of obesity that may inhibit pancreatic lipase. Moreover, children consuming oatmeal possess lower risk of having central adiposity and being obese (O’Neil et al.2015).