Oat grain nutrients, antioxidants and fermented oat foods
What it found
Oats are rich in protein, unsaturated fat, soluble fiber and antioxidants, and oat-based fermented foods are growing in popularity.
The review reports these nutrients and compounds may help with cholesterol, blood sugar and heart health.
What they found
Studies in people
Cholesterol reduction numbers
Recent research found that doses of 3 to 13 grams per day of oat beta-glucan reduced total cholesterol by 8.2 to 15.1 mg/dL and LDL by 7.8 to 13.2 mg/dL. A 1% reduction in blood cholesterol can reduce risk by 2 to 4%.
Oat diet and blood pressure
In a two-week study of 43 adults, an oat-containing hypocaloric diet significantly lowered systolic blood pressure and promoted weight loss in both men and women.
Animal and lab studies
Avenanthramides as antioxidants
Avenanthramides are unique to oats and are powerful antioxidants. Their antioxidant activity is 10 to 30 times higher than that of polyphenolic compounds in other cereals.
Studies in people and animals
Beta-glucan and cholesterol
Oat beta-glucan is a soluble fiber that has been shown to lower blood cholesterol and glucose absorption in the intestine. The recommended intake for a cholesterol-lowering effect is 3 grams of oat beta-glucan per day.
Other findings
Unique protein makeup
Oat grain protein is different from other cereals because globulins are the main storage proteins, not prolamins. Oats also contain avenins, which make up 10 to 13% of the total protein.
High fat, mostly unsaturated
Oats have the highest fat content of any cereal, at 6 to 10%, compared with 2 to 3% in wheat and most other cereals. Most of that fat is unsaturated, with linoleic acid being abundant.
What the authors conclude
“Oats are now used in many functional food formulations around the world, and they are important component of a healthy diet.”
Also in their conclusions
- They conclude that oats are significant sources of valuable nutrients, particularly protein and fat, with a significant concentration of healthy mono- and polyunsaturated fatty acids and a balanced amino acid composition.
- They state that oat grains are also an important source of natural antioxidants, which benefit human health by reducing the risk of various diseases.
- They recommend oats as a good plant food for the future and for a healthier world, crediting their nutritional, medicinal, and therapeutic properties.
How it was done
The authors wanted to review the nutritional potential of oat grains and oat-based fermented food products, since oats have gained popularity for their health benefits.
They gathered and summarized information from many published studies on the chemical composition and phytonutrients of oats grown in different countries, and on recently developed fermented oat products.
What it can’t tell you
- This is a review of many different studies, not a single new experiment. It cannot show cause and effect for any one health outcome.
- Some of the findings come from animal or lab studies, which cannot show what happens in people.
- The review does not give a single recommended amount of oats to eat for health benefits beyond the 3 grams of beta-glucan per day figure.
Who paid
- Conflicts
- The authors declare that they have no conflicts of interest.
- Authors work at
- Debre Markos University, Ethiopia; Jimma University, Ethiopia; Ethiopian Public Health Institute, Ethiopia
The paper
- Title
- Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa ) Grains and Oat-Based Fermented Food Products
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Alemayehu GF, Forsido SF, Tola YB, Amare E (2023). Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa ) Grains and Oat-Based Fermented Food Products. TheScientificWorldJournal. doi:10.1155/2023/2730175Free full textPubMed 37492342DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error