Processing of oat: the impact on oat's cholesterol lowering effect-Reference-Cited by-同舟云学术

Processing of oat: the impact on oat's cholesterol lowering effect

Published:2018 Issue:3 Volume:9 Page:1328-1343
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Grundy Myriam M.-L.¹²³⁴^ORCID,Fardet Anthony⁵⁶⁷⁸⁹^ORCID,Tosh Susan M.¹⁰¹¹¹²¹³^ORCID,Rich Gillian T.¹²³⁴,Wilde Peter J.¹²³⁴^ORCID

Affiliation:

1. Food and Health Programme

2. Quadram Institute Bioscience

3. Norwich Research Park

4. UK

5. INRA

6. JRU 1019

7. UNH

8. CRNH Auvergne

9. F-63000 Clermont-Ferrand & Université de Clermont

10. University of Ottawa

11. Université

12. Ottawa

13. ON K1N 6N5 Canada

Abstract

Human studies have clearly demonstrated the beneficial impact of consuming oats on cholesterol levels, however, processing can have a significant influence on functionality, which has not yet been fully addressed.

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO02006F

Reference206 articles.

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3. Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials

4. Oats and CVD risk markers: a systematic literature review

5. Epidemiological studies of oats consumption and risk of cancer and overall mortality

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