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Oats

Oats

Oats are a type of herb from the poaceae family. It is an annual plant cultivated for its grain, that is generally used in cereals. The plant can reach 0.5 m to 1.5 m tall. In June, its flowers appear in ears and are pollinated by the wind. Its fruit matures into grains which are harvested in August. The first references to this plant date back to the Bronze Age, where it was consumed as a food substance by the Germanic peoples.

Latin name

Avena sativa L.

Origin

South West Asia.

Used part

The grain.

Active components

Starch: carbohydrate content.

Fibre: regulation of the intestinal transit and protection of the intestinal mucosa

Usage

When speaking of oats, we immediately think of oat flakes. Oat flakes, obtained by heating and grinding the peeled grains, are often eaten as cereals at breakfast time, such as in muesli, for example. Previously, our ancestors consumed oats in thick gruel. The oats were heated with milk to obtain a porridge, or they were added to soup to thicken it. Naturally, oats can also be used to make bread or biscuits, and to brew beer. A cow’s milk alternative can be produced from oats. This variety of cereal does not contain any gluten and can, in principle, be eaten by those adhering to a gluten-free diet. However, the oats may be processed in a factory that also processes cereals that contain gluten. In this case, the grains may contain small quantities of gluten and consequently are not suitable for this type of diet. Oats are considered a healthy food, thanks to the presence of vitamins, minerals, unsaturated fats and specific proteins, but especially thanks to their high content in antioxidants and fibre. The polyphenols contained in oat flour, specifically avenanthramides, and polysaccharides, including beta-glucanes, have anti-inflammatory properties and can be used in the case of skin problems such as dermatoses and itching. 2,3 A scientific study has shown that this phenomenon is based on the fact that these substances inhibit the action of different anti-inflammatory markers (nFκβ, pro-inflammatory cytokines and histamine). 4,5 Oats also reduce cholesterol because they increase the production of bile, capture the cholesterol from the bile and excrete it through the stools. 6,7 Oats are also rich in insoluble fibre. Insoluble fibre regulates the intestinal transit 8-10 and the intestinal flora. 11-15

Bibliographical references

The health claims that feature on our website in relation to the plants contained in our products are compliant with the list of health claims awaiting final assessment by the Community authorities (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/). However, they may be subject to modification following their assessment by the national competent authorities.

The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).