OATS PRODUCTS AS FUNCTIONAL FOOD
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2010, Vol 17, Issue 3
Abstract
According to the definition by the Functional Food Science in Europe (1999), food may be considered as functional only if it is proved, based on the results of the representative scientific researches, that it has a beneficial nutritional effect, adds to the improvement of health state and well-being, and/or reduces the risk of diseases. Additionally, its form has to be reminiscent of that of traditional food, and its quantities, consumed as part of everyday diet, should be sufficient to have all the beneficial effects as above. Oats and its products are rich in many bioactive ingredients, such as: water-soluble β-glucans, compounds showing antioxidant activity (tokols, avenanthramides, polyphenolic acids), polyunsaturated fatty acids, especially α-linoleic acid, and fitosterols (for example β-sitosterol, Δ5-avenasterol). Oat products have an individual hipocholesterolemic effect, and, if their amount included into the diet contains 3 g of β-glucans per day, they decrease the total cholesterol level by 2 %, and the LDL cholesterol level by almost 5 %. Furthermore, the oats products included into the diet enhance the control of glycaemia in persons with inadequate glucose tolerance and type 2 diabetes. A low glycemic index of oats products may have importance not only in preventing and treating disorders of carbohydrate metabolism, but, also, the obesity. Meals based on whole-grain oat products are characterized by a high nutritional value and a relatively low energy density, and, at the same time, they produce a long-lasting feeling of satiety. Oat products, rich in watersoluble dietary fibre, may be, also, a significant element that supports a diet therapy for hypertension and a dietary prophylaxis of large intestine cancer.
Authors and Affiliations
Ewa Lange
Keywords
Related Articles
- EP ID EP132168
- DOI 10.15193/zntj/2010/70/007-024
- Views 51
- Downloads 0
ANALIZA PLONOWANIA I STABILNOŚCI GENOTYPÓW OWSA ZA POMOCĄ METODY GRAFICZNEJ TYPU GGE
W pracy wykonano analizę plonu rodów owsa oplewionego i nieoplewionego. Dane pochodziły z doświadczeń wstępnych przeprowadzonych w 2008 r. Badano 27 rodów owsa oplewionego i 2 wzorce w 6 miejscowościach oraz 12 rodów o...
EFFECT OF USING MECHANICALLY DEBONED AND DESINEWED POULTRY MEAT ON QUALITY OF STERILIZED PÂTÉS
EVALUATION OF RHEOLOGICAL PROPERTIES OF REDUCED-FAT PROCESSED CHEESE ANALOGUES
The objective of this study was to evaluate the rheological properties of reduced-fat processed cheese analogues. Fat in the cheese analogues was partially replaced with acid casein in order to obtain a high protein pro...
FLUORESCENCE IN SITU HYBRIDIZATION AS ALTERNATIVE SCREENING METHOD FOR DETERMINING PRESENCE OF SALMONELLA SP. IN CHICKEN MEAT
Salmonella sp. is one of the main causes of food poisoning. Since the standard method for detecting that pathogen in food is time-consuming, it is necessary to perfect alternative methods. In the research study, a fluo...
EFFECCT OF ADDED OAT PRODUCTS ON BAKING CHARACTERISTICS OF RYE-OAT BLENDS
The objective of the research study performed was to assess the effect of oat flour, bran, and flakes on the baking value of rye-oat blends. The research material consisted of a commercial rye flour, type 720, oat flou...