buckwheat cellulose

Efficacy
Oat extract is a whole-grain extract of the grass plant oat, which mainly contains β-glucan and flavonoids. It has excellent anti-aging effects, can smooth fine wrinkles and improve skin texture.
Oat extract has the effects of nourishing the spleen and stomach, lubricating the intestines and promoting labor, stopping sweating and stopping bleeding. Oats are also an ideal food for preventing atherosclerosis, hypertension and coronary heart disease. It is rich in linalool, which accounts for 35%-52% of all unsaturated fatty acids. It has auxiliary therapeutic effects on diabetes, fatty liver, constipation, edema, etc., and is very beneficial for improving physical strength and prolonging life for middle-aged and elderly people [1].
Oats are the third wheat crop after wheat and barley, and have a long history of cultivation in China. Oats are divided into hulled oats and naked oats. It is an important forage, feed and food crop. According to the characteristics of its lemma, it can be divided into two categories: hulled oats and naked oats.
Oat Origin
The largest oat producer is Russia. China's oat cultivation is mainly in the northeast region. According to statistics in the 1970s, China's oat cultivation area is 1.33 million hectares, mainly distributed in 11 provinces (autonomous regions) including Inner Mongolia, Hebei, Shanxi, Gansu, Shaanxi, Ningxia, Sichuan, Yunnan, Guizhou, Qinghai, and Xinjiang. There are also sporadic plantings in Heilongjiang, Anhui, Hubei, Liaoning, Jilin and other provinces. There are 210 counties that grow oats, but the concentrated production areas are the Yinshan Mountains in the Inner Mongolia Autonomous Region, the Yinshan Mountains and Yanshan Mountains in Hebei Province, the Taihang Mountains and Luliang Mountain Areas in Shanxi Province, the Liupan Mountains, Helan Mountains and Qilian Mountains in Shaanxi, Gansu, Ningxia and Qinghai, and the high-altitude areas of Daliangshan and Xiaoliangshan in Yunnan, Guizhou and Sichuan. The Inner Mongolia Autonomous Region has the largest planting area, accounting for 36.8% of the total oat area in the country, Hebei Province accounts for 20.7%, Gansu Province accounts for 15.0%, and Shanxi Province accounts for 14.7%.
Classification of oats
In 1753, Linnaeus divided the genus Avena into four species based on external morphology: common oats A. sativa L., naked oats A. nuda L., wild oats A. sterilis L., and wild oats A. fatua L. In 1890, A. L. Hooker of Denmark divided oats in the warm zone of the Old World into 50 species. In 1916, W. C. Etheridge of the United Kingdom divided the genus Avena into eight species based on the characteristics of the husk tightly enclosing the grains and its structure: common oats, naked oats, wild oats, Mediterranean oats A. byzantina (C. Kock) Tell, sand oats A. strigosa Schreb., Abyssinica Hochst, short oats A. brevis Roth, Tatar oats or side spike oats, and oriental oats A. orientalis Schreb. In 1919-1924, Japan's Kihara Hitoshi proposed a classification method for oats based on the number of chromosomes. He divided the genus Avena into three diploid species (2n=2x=14): short oats, sand oats, and naked short oats A.nu-dibrevis Vavilov; three tetraploid species (2n=4x=28): fine oats A.barbata Pott (Brot), pan-Stiftog oats A.wiestii Steudel, and Abyssinian oats; and five hexaploid species (2n=6x=42): common oats (including oriental oats), wild oats, naked oats, wild red oats (or southern wild oats) A.ludoviciana Dur., and Mediterranean oats (or cultivated red oats). In 1961, J.G. Omara of the United States added four species to the diploid species: A. pilosa Mals, A. lon-giglumis Dur., A. ventricosa Bal and A. clauda Dur. In the late 1960s, J. Zinn, H.C. Murphy and others once again proposed to add three more species to the diploid species: A. canariensis, A. damascena and A. prostrata; and two more species to the tetraploid species: A. magna Myrphy et Terrll and A. murphi Ladizinsky.
Nutritional value
Compared with other grains, oat extract has anti-lipid components, highly water-soluble colloids, and a nutritionally balanced protein content of 12-18%, fat 4-6%, and starch 21-55%. Oat seeds also contain vitamin B1, vitamin B2, and a small amount of vitamin E, calcium, phosphorus, iron, riboflavin, and saponins unique to cereal crops. It is of great value in improving human health. The protein and fat content of naked oats ranks first among several major grains such as wheat, rice, corn, barley, buckwheat, sorghum, and millet. 100g of naked oats contains 15.6g of protein, which is 1.6 to 2.3 times that of wheat flour and rice; the contents of the eight essential amino acids for the human body are basically the first. It is particularly worth mentioning that the content of lysine, which has the function of increasing intelligence and strengthening bones, is very high. Each 100g contains 680mg of lysine, which is 6 to 10 times that of rice and wheat flour. The tryptophan, which prevents anemia and hair loss, is also higher than that of rice and wheat flour. The fat content is particularly rich, containing 8.8g of fat, and its fat is mainly composed of monounsaturated fatty acids, linoleic acid and linolenic acid, of which 80% are unsaturated fatty acids, oleic acid accounts for 30% to 40% of unsaturated fatty acids, and linoleic acid is extremely rich, accounting for 35% to 52% of unsaturated fatty acids and 2% to 3% of the grain weight; carbohydrates are 64.8g, including 10.5% dietary fiber. The crude fiber content is 2.1g, and the soluble cellulose content is 4% to 6%, which is 7 times that of rice and wheat. The phosphorus, iron and calcium content are also the highest among grain crops, with 69mg calcium, 390mg phosphorus and 3.8mg iron. The vitamin E content is higher than that of rice and wheat, with 0.29mg vitamin B1, 0.17mg vitamin B2 and 0.8mg niacin. Oats also contain saponins that are not found in other cereals. Trace amounts of saponins can combine with plant fiber to absorb bile acid, prompting cholesterol in the liver to be converted into bile acid and excreted with feces, indirectly lowering serum cholesterol. These nutrients make it have the functions of laxative, anti-intestinal cancer and improving sleep [2].
Health care function
In ancient my country, oats were not only used as a food for muscle resistance and cold resistance, but also as a medicine. Ancient Han books record that oats can be used to promote lactation in postpartum women and treat infant malnutrition and the aging of people. Traditional Chinese medicine believes that oats are sweet and mild in nature and can cure spontaneous sweating. Regular consumption of oats can prevent and treat cardiovascular and cerebrovascular diseases caused by hyperlipidemia, control non-insulin-dependent diabetes and treat obesity without any side effects induced by chemical drugs. Oats are a low-sugar, high-protein, high-fat, high-energy food and have become one of the most popular health foods today. On March 3, 2002, Time magazine in the United States listed oats as one of the top ten health foods, with oats ranking fifth. In 1997, the U.S. Food and Drug Administration (FDA) announced that the soluble fiber β-dextrin in oats is the primary component for reducing the risk of cardiovascular disease, and pointed out that because this soluble fiber can lower blood cholesterol, all foods made with soluble fiber extracted from oats can be marked as reducing the risk of cardiovascular disease and heart disease. Using oat resources, oatmeal, oatmeal flour, oatmeal bread, oatmeal cakes, oatmeal biscuits, oatmeal hollow noodles, oatmeal beverages, infant food, elderly food, children's food, health food, etc. can be developed and produced. Oats are the main food crops in Russia, Northern Europe, North America and Northwest China. They are generally made into oatmeal bread, oatmeal flakes, oatmeal cookies, etc., which are particularly popular because of their high nutritional value.
Effect on lowering blood lipids
Oats have a strong effect on controlling elevated blood lipids, especially reducing low-density lipoprotein cholesterol (LDL-C, bad cholesterol). They have a significant effect on lowering serum total cholesterol (TC), triglycerides (TG) and β-lipoprotein (β-LP), and have a certain effect on increasing high-density lipoprotein cholesterol (HDL-C, good cholesterol). The effect of lowering blood lipids is very obvious. After taking whole oatmeal food for 3 weeks, serum total cholesterol (TC) dropped from 2.80mg/mL to 2.26mg/mL, and low-density lipoprotein cholesterol (LDL-C, bad cholesterol) dropped from 1.90mg/mg to 1.49mg/mL, with a very significant effect. The effect on secondary hypertriglyceridemia is better than that on primary hypertriglyceridemia. Regarding its mechanism of action, it is generally believed that about half of the lipid-lowering effect is due to the relatively high unsaturated fatty acid content in oats, and the other half is due to the non-fat part, mainly the non-starch polysaccharide effect.
Oats contain a special and important nutritional and health ingredient - soluble fiber β-dextrin, whose content in oatmeal is as high as 3.6%. β-dextrin can be dissolved in water and become a viscous semi-soft colloid after heating, called oat glue. Soluble fiber β-dextrin can reduce the chance of inducing cardiovascular disease. β-dextrin can reduce 20% of low-density cholesterol (LDL) in the human body. This low-density cholesterol is the killer of cardiovascular disease. If its concentration in the body increases by 1%, the incidence of cardiovascular disease will increase by 2%.
Oat dietary fiber contains more water-soluble components, about 40% of which are β-glucan, etc. It has a high swelling power and viscosity, which can hinder the digestion and absorption of starch, protein, etc., reduce blood sugar and cholesterol, prevent vascular sclerosis and maintain smooth blood circulation.
Oats can effectively reduce cholesterol in the human body. Regular consumption can play a certain preventive role in cardiovascular and cerebrovascular diseases, the main threat to the middle-aged and elderly. For diabetic patients, oatmeal porridge not only reduces cholesterol and triglycerides, but also helps with diabetes weight loss. In particular, oatmeal porridge has a good effect on defecation. Many elderly people have dry stools, which causes cerebrovascular accidents. Oatmeal glue can form a protective film on the stomach wall and is a good food for patients with gastric ulcers.
Controlling blood sugar effect
The carbohydrates in oats can regulate the glucose concentration in human blood, which is very beneficial for diabetic patients. After carbohydrates enter the human body, they are hydrolyzed into glucose. After these glucose are absorbed into the blood, they are used as fuel to maintain brain function and body temperature. Due to problems with the endocrine system, diabetic patients are particularly sensitive to the concentration of glucose in the blood. It cannot be too low or too high, otherwise they will experience symptoms such as dry mouth, frequent urination and hunger. After the carbohydrates in white rice and white flour are eaten, they are uncontrollably hydrolyzed into glucose and enter the blood, causing the glucose concentration in the blood to rise suddenly, which is unbearable for diabetic patients. However, the carbohydrates in oats are slowly hydrolyzed into glucose, so that the glucose concentration does not rise all at once. This is particularly important for diabetic patients. Clinical blood sugar test results confirm that the carbohydrates in oats can regulate blood sugar concentration.
Other effects
1. Antioxidant effect: Many studies have confirmed that oats are also one of the important sources of natural antioxidants, containing phenolic acid, phenolic acid derivatives, vitamin E, flavonoid compounds, and phytic acid compounds? In addition to the five types of antioxidants mentioned above, researchers have also found that there are some compounds with antioxidant effects in oats. White found that avenasterol in oats can inhibit the formation of high-polymerization substances in soybean oil at high temperature and reduce the quality of oil. Hong Qingci and others also found that a-sitosterol in oats has certain antioxidant and antibacterial effects.
2. Anti-cancer effect: The study of using oats to inhibit tumors has begun to show signs. The study of animals fed with oats alone found that the tumor growth of the animals was reduced and the survival period was extended, proving that there are anti-cancer substances in oats.
3. Anti-high blood viscosity and platelet aggregation effect: Experiments have shown that 6g of oat flour can significantly reduce the plasma viscosity of rats in the high-fat diet group and the whole blood viscosity under high and low shear rates, and can significantly inhibit ADP and collagen-induced platelet aggregation. Therefore, oat flour may have the effect and efficacy of preventing thrombosis.
4. Application in cosmetics: Oats have significant therapeutic effects on allergic skin, can improve the lubricity of the skin, reduce the irritation of the skin caused by the harsh environment and the itching of the skin caused by eczema; it is particularly effective in treating senile skin; oats are also a good foot treatment agent and cleanser. Since it does not contain soap-based ingredients, it has no irritating effect on the skin.
5. Impact on pig health: Canadian research results show that oat extract can improve the disease resistance of newborn piglets. The extract is a refined β-dextran, which is a non-starch polysaccharide (NSP) mainly found in fibrous grains such as oats and barley. β-glucan is generally considered an anti-nutritional factor in feed. This is even more true for piglets because they lack the appropriate enzyme system to digest β-glucan.