Polyphenol Ingredients and Health Effects of Green Oats: A Brief Update

  • Huilin Fang
  • Hui Zhao
  • Miao Li


Green oat, also known as wild green oat, is a principal cultivated species harvested at their prime development stage, when still green and packed full of active functional nutrients, contributing to attenuating oxidative damage, reducing inflammatory reaction, hindering tumor progression and promoting cognitive health. The biological and physiological effects, to a large extent, are attributed to a variety of bioactive phytochemicals, encompassing β -glucan, dietary fiber as well as phenolic compounds, particularly Avenanthramides, the exclusive phenolic compounds in oats, demonstrating multiple and remarkable biological activities such as antioxidation, anti-inflammation, antineoplastic and immunomodulatory effects. In consideration of the promising edible and medicinal values, hence, this article will illustrate the underlying values in food and health of green oat, or its extracts, from the amounts and composition, biological effects concerned as well as the possible molecular mechanisms involved.


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How to Cite
Fang, H., Zhao, H., & Li, M. (2024). Polyphenol Ingredients and Health Effects of Green Oats: A Brief Update. Journal of Food Bioactives, 26. https://doi.org/10.31665/JFB.2024.18377