Oat (Avena sativa), although consumed in considerably lower quantities worldwide than wheat and rice, has a highly edible quality and contains high nutritional value compared to other minor grains. Other than tocopherols, tocotrienols, and flavonoids, oat contains a unique group of approximately 40 different types of polyphenolic compounds called avenanthramides (AVA). Epidemiological and experimental data show that increasing oat consumption reduces the occurrence of cardiovascular diseases, lower down blood lipid and low-density lipoprotein concentrations. Recent research indicates that AVA is potent antioxidant in vitro and in vivo. In addition, AVA has demonstrated anti-inflammatory properties such as inhibiting pro-inflammatory cytokine release, reducing interleukin-1 stimulated expression of vascular adhesion molecule-1, and suppress atherosclerotic processes. The mechanisms of these effects are shown to be related to its ability to inhibit nuclear factor ?B activation. In this communication we will provide evidence that increased dietary AVA consumption decreases reactive oxygen species generation, increases antioxidant enzyme activities, and protects against exercise-induced oxidative damage in animal studies and human. We will then show that several fractions of AVAs are bioavailable to animals and humans when consumed orally. Our data demonstrate that dietary supplementation of AVA attenuates inflammation and damage inflicted by eccentric contraction in rat muscle and after myocardial infarction in rat heart . Our recent studies with dietary supplementation of oats containing high-AVA (>180 ppm) in young and old women provided new insights into the anti-inflammatory function of this phytochemical. In summary, data up to date suggest that increasing oat consumption can provide health benefits due to the promising antioxidant and anti-inflammatory protection of AVA.

Oat avenanthramides, promising anti-inflammatory and antioxidant agents

247th National Meeting (2014)

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