The Effect of Dietary Oat Consumption and Its Constituents on Fat Storage and Obesity

Physiol Res. 2023 Jul 31;72(Suppl 2):S157-S163.ABSTRACTThis review is to summarize and analyze the currently available knowledge concerning the action of oat (Avena sativa L.) consumption on obesity, as well as possible constituents and extra- and intracellular mediators responsible for its anti-obesity effect. The oat constituents could reduce fat storage via several mediatory mechanisms - brain centers regulating appetite, gastrointestinal functions, gut bacteria, fat synthesis and metabolism and maybe via changes in oxidative processes, steroid hormones receptors and adipose tissue vascularization. Several oat constituents (starch, fiber and beta-glucan) could have anti-obesity properties, whilst one oat constituent (starch or fiber) could affect fat storage via several mechanisms of action.PMID:37565419
Source: Physiological Research - Category: Physiology Authors: Source Type: research