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The oats (common oats) are species of cereal grain, and the seeds of this factory. They are employed for food for people and like forages for the animals, particularly the poultry and the horses. The oats straw is employed as an animal bed linen and sometimes as a food of the animals.
Oats uses and benefits
- An excellent heart medicine
- Lowers blood cholesterol
- Regulates blood sugar
- Contains compounds that prevents cancer in animals
- Combats inflammations of the skin
- Acts as a laxative
The benefit of green oats, Wullschleger explained, is not down to any one identified component, but the whole spectrum of elements that occur in oats, including flavonoids and steroid saponines. Wild Green Oat Neuravena Special Extract uses the same ratio of all of these components as occurs naturally in the oat.
Oat bran is the outer casing of the oat. Its consumption is believed to lower LDL ("bad") cholesterol, and possibly to reduce the risk of heart disease.
In oats, barley and other cereal grains, they are located primarily in the endosperm cell wall.
Oat beta-glucan is a soluble fiber.
Oat is the only cereal containing a globulin or legume-like protein, avenalins, as the major (80%) storage protein. Globulins are characterized by water solubility; because of this property, oats may be turned into milk but not into bread. The more typical cereal proteins, such as gluten are prolamines. The minor protein of oat is a prolamine: avenin.
Oat protein is nearly equivalent in quality to soy protein which has been shown by the World Health Organization to be the equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12–24%, the highest among cereals.
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