Abstract Title:

Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats.

Abstract Source:

Lipids Health Dis. 2015 Oct 24 ;14:135. Epub 2015 Oct 24. PMID: 26498197

Abstract Author(s):

Yandong Ban, Ju Qiu, Changzhong Ren, Zaigui Li

Article Affiliation:

Yandong Ban


BACKGROUND: The aim of present study is to investigate the influences of brewing and boiling on hypocholesterolemic effect of oatmeal in rats fed with a hypercholesterolemic diet.

METHODS: Fifty-six male Sprague-Dawley rats were divided into 5 groups of 8 rats each with similar mean body weights and serum cholesterol concentrations. Rats were fed with the experimental diets containing 10% of oatmeal from two Chinese oat varieties which were brewed or boiled for 30 days. The lipids levels in serum, liver, and faeces were determined.

RESULTS: The effects of feeding boiled oatmeal on lowering lipid concentrations in plasma and liver were more significant than that of brewed oatmeal (P < 0.05). Feeding boiled oatmeal was also more efficient in increasing fecal total lipids, cholesterol and bile acids as compared to feeding brewed oatmeal (P < 0.05). Boiled oatmeal had higher apparent viscosity and soluble β-glucan content than the brewed oatmeal did (P < 0.05).

CONCLUSION: These results indicated that the capability of boiled oatmeal in improving cholesterol metabolism is better than that of brewed oatmeal, which is mainly attributed to its higher solubleβ-glucan content and apparent viscosity.

Study Type : Animal Study

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