Award details

Oats in the prevention of metabolic syndrome

Reference	BBS/E/F/00042724
Principal Investigator / Supervisor	Professor Peter Wilde
Co-Investigators / Co-Supervisors	Professor Alan Mackie
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	14,389
Status	Current
Type	Institute Project
Start date	01/01/2013
End date	31/07/2016
Duration	42 months

Abstract

Oat is an annual crop well adapted for the Norwegian climate. Today it is primarily used for animal feed, but the interest for use in human nutrition is growing as more knowledge about health promoting components is achieved. Oat grains are rich in fibre and fenolic acids, and the oil content is higher compared to other cereals, up to 18% in some cultivars. In addition to a positive nutritional profile, oat oil contains components with emulsifying and antioxidant capacity, making it useful for applications in processed foods and pharmaceuticals, e.g. for encapsulation of marine oils high in omega-3 fatty acids. Both texture, oxidative stability and bioavailability are linked to the microstructure of the product, which in turn is affected by processing conditions. The present project will therefore evaluate the potential of existing and new processing techniques to design products with improved health properties. The project will use a multidisciplinary approach including food technology, analytical chemistry, nutritional science and sensory and consumer science, to gain increased knowledge on the role of oats in the prevention of obesity and metabolic syndrome. This will contribute to innovation and added value to the food chain.

Summary

unavailable

Committee	Not funded via Committee
Research Topics	Diet and Health
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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