{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T21:25:19Z","timestamp":1770326719108,"version":"3.49.0"},"reference-count":28,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2015,3,12]],"date-time":"2015-03-12T00:00:00Z","timestamp":1426118400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Agro-scientific Research in the Public Interest","award":["201403063"],"award-info":[{"award-number":["201403063"]}]},{"name":"National \u2018Twelfth Five-Year\u2019 Plan for Science & Technology Support","award":["2012BAD29B03-02"],"award-info":[{"award-number":["2012BAD29B03-02"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p><jats:italic>\u03b2<\/jats:italic>\u2010Glucan is widely considered to be the major ingredient responsible for the hypolipidaemic effects of oat. Determination of the <jats:italic>\u03b2<\/jats:italic>\u2010glucan content in naked oat cultivars in China has been largely performed for breeding and food processing. Since oat is generally consumed as oat flakes in China, evaluation of the bioactivity of oat flakes might be more direct and comprehensive than determination of the internal <jats:italic>\u03b2<\/jats:italic>\u2010glucan. However, the hypolipidaemic activity of oat flakes processed from Chinese oat cultivars has rarely been reported.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The nutritional components of four naked oat cultivars were analysed before they were processed to oat flakes. The hypolipidaemic effects of oat flakes and the extracted <jats:italic>\u03b2<\/jats:italic>\u2010glucans were tested on rats fed a high\u2010fat diet for 30 days. Oat flakes and <jats:italic>\u03b2<\/jats:italic>\u2010glucans of different origins showed different preventative effects on hyperlipidaemia. Among the four cultivars, <jats:italic>\u03b2<\/jats:italic>\u2010glucan of \u2018Bayou\u20101\u2019 showed the greatest hypolipidaemic effect. However, oat flake processed from \u2018Dingyou\u20107\u2019 showed the best bioactivity to mediate the increase of serum lipid.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The hypolipidaemic effect of oat might not only depend on <jats:italic>\u03b2<\/jats:italic>\u2010glucan, but might also be related to other components. \u2018Dingyou\u20107\u2019 might be suitable for oat flake processing because of its superior bioactivity. \u00a9 2015 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7135","type":"journal-article","created":{"date-parts":[[2015,2,13]],"date-time":"2015-02-13T05:23:13Z","timestamp":1423804993000},"page":"644-649","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Hypolipidaemic effects of oat flakes and <i>\u03b2<\/i>\u2010glucans derived from four Chinese naked oat (<i>Avena nuda<\/i>) cultivars in Wistar\u2013Lewis rats"],"prefix":"10.1002","volume":"96","author":[{"given":"Xianrong","family":"Zhou","sequence":"first","affiliation":[{"name":"Institute of Agro\u2010Products Processing Science and Technology Chinese Academy of Agricultural Sciences\/Key Laboratory of Agro\u2010Products Processing, Ministry of Agriculture  Beijing 100193 P.R. 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