Improved lipid ratios with use of Oat Bran and Germ Oil

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Oat Bran and Germ Oil

 

 

 

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Scientific Names

Forms

Traditional Usage

Overview

Active Ingredients

Suggested Amount

 

 

Scientific Names:

Avena sativa Linné, [Fam. Graminaceae]

 

Forms:

Organic Oat Bran and Germ Oil expeller-pressed in the absence of

light, heat and oxygen

 

Traditional Usage:

- Essential Fatty Acid Deficiency (omega-6)

- Lowering LDL Cholesterol

- Nutritive

 

 

 

Overview:

The bran and germ of oats, Avena sativa Linné., contain

approximately 5.5% oil that doesn't contain trans fatty acids and

therefore may be a healthier alternative to other oils used in food

preparation. Oat oil is rich in phospholipids and glycolipids, also

called polar lipids. Many food processors are interested in moving

away from foods containing trans fatty acids - and it seems that the

greatest value-added potential for oat oil is in these polar lipids.

Studies indicate that trans fatty acids can raise cholesterol levels

in some people and are known to be potent free radical causing

agents. Studies have shown that oat oil combines with water to

lubricate bread dough, helping it rise evenly and bake into a loaf

that is uniformly soft and springy, even after several days of

storage. Replacing pure oat oil with just 0.5 percent polar lipids

taken from oat oil achieved the same result. Oat oil, which

comprises about 6 percent of most dehulled oats, now is rarely sold

as a commercial product. The new findings about oat oil and breads

could potentially lead to a new market for oats.

 

No studies with

humans have been done with oat oil, however studies done with

stabilized, full-fat rice bran or oat bran, added to the prudent

diet of hypercholesterolemic adults, similarly reduced cholesterol

and LDL-C and improved lipid ratios in 78% of these individuals.

Researchers recommended that oat bran, as well as rice bran, should

be included in the prudent diet of individuals with high

cholesterol. Oat oil can also be used as a good source of omega-6

essential fatty acids (EFAs). In a study of omega-6 EFAs, patients

who received a high linoleic acid diet showed a lower cardiovascular

death rate than a low linoleic acid group.

 

 

 

Active Ingredients:

Total lipid (fat) 100g/100g; Carbohydrate, by difference 0.0g;

Fiber, total dietary 0.0g; Ash 0g; Vitamin E (ATE) 14.4mg/100g;

Total lipid (fat): 100%; Fatty acids, total saturated fatty acids

19.6g/100g: 12:0=0.4g; 14:0=0.2g; 16:0=16.7g; 18:0=1.0; Total

monounsaturated fatty acids 35.1g/100g: 16:1=0.2g; 18:1=34.9g; Total

polyunsaturated fatty acids 40.9g/100g: 18:2 =39.1g; 18:3=1.8g.

(Information taken from The National Agriculture Library's USDA

Nutrient Database for Standard Reference at

http://www.nal.usda.gov).

 

 

 

Suggested Amount:

Oat bran and germ oil is not normally taken as a food supplement

but is used in food preparations at a level of 5-6%. Oat bran and

germ oil, rich in omega-6 and 9 fatty acids but low in important

omega-3 EFAs, should be taken as part of a balanced oil blend.

 

 

 

Drug Interactions:

None known

 

 

 

Contraindications:

None known

 

 

 

Side Effects:

None known

 

 

 

References:

Erasmus, U. 1993: Fats that Heal, Fats that Kill. Published by

Alive Books, Burnaby, B.C., Canada. pp. 1-456.

 

Gerhardt AL, Gallo NB. 1998. Full-fat rice bran and oat bran

similarly reduce hypercholesterolemia in humans. J Nutr 1998 May; 128

(5): 865-9.

 

ten Hoor F. 1980. Cardiovascular effects of dietary linoleic acid.

Nutr Metab 1980;24 Suppl 1:162-80.

 

Yam, Eliraz and Berry 1996: Diet and disease--the Israeli paradox:

possible dangers of a high omega-6 polyunsaturated fatty acid diet.

Israel Journal of Medical Sciences 2(11): 1134-43.