Oats Nutrition and Technology
Wiley-Blackwell (Verlag)
978-1-118-35411-7 (ISBN)
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scientists, policy makers, and the private sector in developing oat products for optimal health.
Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that
summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats.
Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.
Dr YiFang Chu is with Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL, USA
List of Contributors xi Preface xv
Acknowledgements xvii
PART I: INTRODUCTION
1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption 3
Penny Kris-Etherton, Chor San Khoo, and YiFang Chu
1.1 A landmark health claim 3
1.2 The growing interest in oats and health 4
1.3 Declining production poses threats to the growth of oat intake 5
References 6
PART II: OAT BREEDING, PROCESSING, AND PRODUCT PRODUCTION
2 Breeding for Ideal Milling Oat: Challenges and Strategies 9
Weikai Yan, Judith Frégeau-Reid, and Jennifer Mitchell Fetch
2.1 Introduction 9
2.2 Breeding for single traits: Genotype-by-environment interactions 11
2.3 Breeding for multiple traits: Undesirable trait associations 19
2.4 Strategies of breeding for an ideal milling oat 25
2.5 Discussion 28
Acknowledgements 32
References 32
3 Food Oat Quality Throughout the Value Chain 33
Nancy Ames, Camille Rhymer, and Joanne Storsley
3.1 Introduction: Oat quality in the context of the value chain 33
3.2 Physical oat quality 36
3.3 Nutritional oat quality 41
3.4 Agronomic factors affecting physical and nutritional quality 46
3.5 Oat end-product quality 47
3.6 Mycotoxins 58
3.7 Summary 59
Acknowledgements 60
References 60
PART III: OAT NUTRITION AND CHEMISTRY
4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains 73
Apeksha A. Gulvady, Robert C. Brown, and Jenna A. Bell
4.1 Introduction to oats as a cereal grain 73
4.2 Overview of the nutritional composition of oats 75
4.3 Conclusion 91
References 91
5 Oat Starch 95
Prabhakar Kasturi and Nicolas Bordenave
5.1 Introduction 95
5.2 Native oat starch organization: From the molecular to the granular level 96
5.3 Starch minor components, isolation, and extraction 104
5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides 107
5.5 Industrial uses 115
5.6 Conclusion and perspectives 116
References 116
6 Oat-Glucans: Physicochemistry and Nutritional Properties 123
Madhuvanti Kale, Bruce Hamaker, and Nicolas Bordenave
6.1 Introduction 123
6.2 Molecular structures and characteristics 124
6.3 Extraction 131
6.4 Solution properties 135
6.5 Oat-glucan nutritional properties 144
6.6 Conclusion and perspectives 158
References 159
7 Health Benefits of Oat Phytochemicals 171
Shaowei Cui and Rui Hai Liu
7.1 Introduction 171
7.2 Oat phytochemicals 172
7.3 Health benefits of oat phytochemicals: Epidemiological evidence 185
7.4 Summary 189
References 189
8 Avenanthramides: Chemistry and Biosynthesis 195
Mitchell L. Wise
8.1 Introduction 195
8.2 Nomenclature 196
8.3 Synthesis 197
8.4 Chemical stability 197
8.5 Antioxidant properties 199
8.6 Solubility of avenanthramides 200
8.7 Analysis of avenanthramides 201
8.8 Biosynthesis of avenanthramides 201
8.9 Victorin sensitivity 206
8.10 Environment effects on avenanthramide production 207
8.11 Hydroxycinnamoyl-CoA: Hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) 209
8.12 Cloning HHT 211
8.13 Metabolic flux of avenanthramides 214
8.14 Localization of avenanthramide biosynthesis 216
8.15 Plant defense activators 218
8.16 False malting 219
8.17 Conclusion 221
References 222
PART IV: EMERGING NUTRITION AND HEALTH RESEARCH
9 The Effects of Oats and Oat-Glucan on Blood Lipoproteins and Risk for Cardiovascular Disease 229
Tia M. Rains and Kevin C. Maki
9.1 Introduction 229
9.2 Hypocholesterolemic effects of fiber 230
9.3 Hypocholesterolemic effects of oats and oat-glucan 231
9.4 Summary/Conclusions 233
References 233
10 The Effects of Oats and -Glucan on Blood Pressure and Hypertension 239
Tia M. Rains and Kevin C. Maki
10.1 Introduction 239
10.2 Dietary patterns and blood pressure 240
10.3 Oats and oat-glucan: Effect on blood pressure and hypertension 246
10.4 Conclusion 251
References 251
11 Avenanthramides, Unique Polyphenols of Oats with Potential Health Effects 255
Mohsen Meydani
11.1 Introduction 255
11.2 Avenanthramides, the bioactive phenolics in oats 256
11.3 Anti-inflammatory and antiproliferative activity of avenanthramides 258
11.4 Summary and conclusion 261
Acknowledgements 261
References 261
12 Effects of Oats on Obesity, Weight Management, and Satiety 265
Chad M. Cook, Tia M. Rains, and Kevin C. Maki
12.1 Introduction 265
12.2 Effects of oats and oat-glucan on body weight 266
12.3 Effects of oats on appetite 271
12.4 Possible mechanisms of action 274
12.5 Summary 276
References 276
13 Effects of Oats on Carbohydrate Metabolism 281
Susan M. Tosh
13.1 Introduction 281
13.2 Epidemiology 281
13.3 Mechanisms of postprandial blood glucose reduction 282
13.4 Clinical studies using whole oat products 284
13.5 Clinical studies using oat bran products 286
13.6 Clinical studies using oat-derived-glucan preparations 289
13.7 Dose response 289
13.8 Longer-term glucose control 291
13.9 Summary 292
References 293
14 Effects of Oats and -Glucan on Gut Health 299
Renee Korczak and Joanne Slavin
14.1 Oats and -glucan 299
14.2 Digestive health 299
14.3 Short chain fatty acids and fiber fermentability 301
14.4 Large bowel effects of whole grains 302
14.5 Fermentation of individual dietary fibers 303
14.6 Prebiotics 303
14.7 Other mechanisms underlying the effect of oats on gut function 306
14.8 Conclusion 306
References 307
15 Oats and Skin Health 311
Joy Makdisi, Allison Kutner, and Adam Friedman
15.1 History of colloidal oatmeal use 311
15.2 Oat structure and composition 312
15.3 Clinical properties 313
15.4 Clinical applications of oats 318
15.5 Side effects of oats 323
15.6 Conclusions 326
References 326
PART V: PUBLIC HEALTH POLICIES AND CONSUMER RESPONSE
16 Health Claims for Oat Products: A Global Perspective 335
Joanne Storsley, Stephanie Jew, and Nancy Ames
16.1 Introduction 335
16.2 Definition of health claims 336
16.3 Substantiation of health claims 338
16.4 Health claims and dietary recommendations for oat products 339
16.5 Benefits of health claims 346
16.6 Nutritional information and health claims: How can health claims ensure clarity versus confusion? 348
16.7 Considerations in conducting research for health claim substantiation 349
References 351
17 Oh, What Those Oats Can Do: Quaker Oats, the US Food and Drug Administration, and the Market Value of Scientific Evidence 1984–2010 357
Robert Fitzsimmons
17.1 Introduction 357
17.2 Wild oats: The oat bran craze 1988–1990 363
17.3 Brantastic voyage: Oats through dietetic history 364
17.4 Gruel intentions: The NLEA and Quaker's health claim 1990–1997 382
17.5 Cash crop: Leveraging scientific evidence 1997–2010 395
17.6 Conclusions 413
References 420
PART VI: FUTURE RECOMMENDATIONS
18 Overview: Current and Future Perspectives on Oats and Health 429
Penny Kris-Etherton
18.1 Chapter summaries 429
18.2 Relevance to the nutrition and dietetic communities and the medical profession 433
18.3 Future needs and recommendations 434
References 436
Index 439
| Erscheint lt. Verlag | 28.1.2014 |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 178 x 252 mm |
| Gewicht | 1066 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-118-35411-7 / 1118354117 |
| ISBN-13 | 978-1-118-35411-7 / 9781118354117 |
| Zustand | Neuware |
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