Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding

Zhang, Yakun; Zhang, Meili; Guo, Xinyue; Bai, Xue; Zhang, Jing; Huo, Rui; Zhang, Yuanyuan

doi:10.1002/fsn3.3054

Cited by 10 publications

(5 citation statements)

References 57 publications

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“…A positive association exists between elevated serum cholesterol levels and increased susceptibility to ischemic heart disease [ 90 ]. Numerous studies have demonstrated that foods rich in soluble dietary fiber can effectively reduce blood lipid levels by inhibiting the absorption of cholesterol and bile acids in the intestines [ 88 ].…”

Section: Biological Function Of Fermented Oatsmentioning

confidence: 99%

Fermented Oats as a Novel Functional Food

Djorgbenoo

et al. 2023

Nutrients

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Fermented oats are gaining popularity due to their nutritional value and the increasing consumer demand for health-conscious foods. These oats are believed to offer enhanced phytochemical and nutritional profiles compared to unfermented oats. The increased nutritional content of fermented oats is associated with various health benefits, including anti-inflammatory and antioxidant activities, which could potentially reduce the risk of chronic diseases. Further investigations are warranted to elucidate the nutritional benefits of fermented oats in human nutrition. This mini review provides a comprehensive overview of fermented oat products available on the market and the various production methods employed for fermenting oats. Furthermore, this review investigates how fermentation affects the chemical composition and biological functions of oats. Additionally, this manuscript presents some future perspectives on fermented oat products by discussing potential research directions and opportunities for further development. The findings presented in this review contribute to the expanding body of knowledge on fermented oats as a promising functional food, paving the way for future studies and applications in the field of nutrition and health.

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Section: Biological Function Of Fermented Oatsmentioning

confidence: 99%

Fermented Oats as a Novel Functional Food

Djorgbenoo

et al. 2023

Nutrients

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“…These findings underscore the importance of a holistic dietary approach. Human studies further emphasize the relevance of fermented oats in inducing anti-obesity and anti-cholesterol effects on lipid metabolism [ 188 , 189 ].…”

Section: Ingredients For Functional Foods and Beverages With Promisin...mentioning

confidence: 99%

Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

Jacquier,

van de Wouw,

Nekrasov

et al. 2024

Foods

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Scientific advancements in understanding the impact of bioactive components in foods on the gut microbiota and wider physiology create opportunities for designing targeted functional foods. The selection of bioactive ingredients with potential local or systemic effects holds promise for influencing overall well-being. An abundance of studies demonstrate that gut microbiota show compositional changes that correlate age and disease. However, navigating this field, especially for non-experts, remains challenging, given the abundance of bioactive ingredients with varying levels of scientific substantiation. This narrative review addresses the current knowledge on the potential impact of the gut microbiota on host health, emphasizing gut microbiota resilience. It explores evidence related to the extensive gut health benefits of popular dietary components and bioactive ingredients, such as phytochemicals, fermented greens, fibres, prebiotics, probiotics, and postbiotics. Importantly, this review distinguishes between the potential local and systemic effects of both popular and emerging ingredients. Additionally, it highlights how dietary hormesis promotes gut microbiota resilience, fostering better adaptation to stress—a hallmark of health. By integrating examples of bioactives, this review provides insights to guide the design of evidence-based functional foods aimed at priming the gut for resilience.

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“…The increased risk of ischemic heart disease is correlated with elevated serum cholesterol levels [ 84 ]. Studies show that foods with soluble dietary fiber lower blood lipids by reducing the intestinal absorption of cholesterol and bile acids [ 41 ].…”

Section: Health Benefitsmentioning

confidence: 99%

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

Qian

Guo

et al. 2023

Foods

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Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.

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Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding

Cited by 10 publications

References 57 publications

Fermented Oats as a Novel Functional Food

Fermented Oats as a Novel Functional Food

Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

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