Fatty acids, phenolic compounds of oat and influence of wheat biscuits substitution with red oat (Avena byzantina) flour on serum lipid profile in hypercholesterolemic male rats

• Published in: Nutrire : revista de Sociedade Brasileira de Alimentação e Nutrição = journal of the Brazilian Society of Food and Nutrition 2023-10, Vol.48 (2), p.51, Article 51
• Main Authors: Mustafa, M. A., Abdel-Gawad, A. S., Nassar, A. G.
• Format: Article
• Language: English
• Subjects: Cholesterol; Clinical Nutrition; Fatty acids; Food Science; High density lipoprotein; Lipoproteins; Medicine; Medicine & Public Health; Nutrition
• ISSN: 2316-7874; 1519-8928; 2316-7874
• DOI: 10.1186/s41110-023-00232-9

Purpose Oats are now utilized more regularly for human nutrition due to the health advantages of the phytochemicals, such as β-glucan, antioxidants such as vitamin E, numerous phenolic compounds, and avenanthramides found in the grains. Methods This work aimed to evaluate the fatty acid composition and phenolic compounds in two oat cultivars, common oat ( Avena sativa ) and red oat ( Avena byzantina ), as well as investigate the efficiency of wheat biscuits supplemented with red oat flour in lowering the induced hyperlipidemia and hypercholesterolemia in the blood of male albino rats ( Rattus norvegicus ). Results According to the findings, the dominant fatty acids were oleic and linoleic, while the most abundant phenolic acids were vanillic, pyrogallol, P -OH-benzoic, ellagic, salicylic, catechol, and benzoic acids. Hypercholesterolemic rats supplemented with oat biscuits showed a significant decrease in serum total cholesterol, triglyceride, low-density lipoprotein, and very low-density lipoprotein, a significant increase in high-density lipoprotein-cholesterol. In contrast, feeding rats on a hypercholesterolemic diet significantly increased serum total cholesterol, triglyceride, low-density lipoprotein, and very low-density lipoprotein and decreased serum high-density lipoprotein-cholesterol. Conclusion Red oat flour supplemented with wheat biscuits positively affects plasma lipid profile in rats fed hypercholesterolemic diets. The positive effect is directly related to the contents of the bioactive components and the antioxidant activities. Graphical abstract