Oat contains various bioactive compounds. Phenolic acids and avenanthramides, an unique group of N-cinnamoylanthranilic acid derivatives present in oat but not in other cereals have been demonstrated to reduce oxidation of low density lipoprotein cholesterol in animals and humans. Oat is also a good source of dietary fibers (i.e., beta-glucans) that have been demonstrated to reduce the risk of cardiovascular diseases. In addition, oat lipids are mostly unsaturated and the quality of proteins is higher compared to other cereals. During processing that includes cleaning, heat treatment, dehulling, flaking, and milling there is a change in concentration of these oat bioactive compounds. Other processing methods such as germination and extraction also affect the amount and activity of compounds. The magnitudes of changes taking place as a result of processing are presented in this chapter.

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Keywords Avenanthramides, Bioactive compounds, Extraction, Germination, Oat processing, Phenolic acids
Persistent URL dx.doi.org/10.1016/B978-0-12-404699-3.00043-3
Tsopmo, A. (2014). Processing Oats and Bioactive Components. doi:10.1016/B978-0-12-404699-3.00043-3