Nutritivna i ljekovita svojstva zobi (Avena sativa L.) s posebnim osvrtom na njene β-glukane

Professional paper - Professional paper

• Author: Katarina Vukšić
• Author: Željan Maleš
• Author: Donatella Verbanac
• Author's institution: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of pharmaceutical botany)
• Author's institution: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of medical biochemistry and haematology)
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract (english)

Oats seeds are present in human nutrition since ancient times.
Th e reason for this is mainly due to its superior nutritional composition
and positive effects that oat exhibit on the digestive system. Oat contains
a high proportion of proteins that are comparable to the soy protein. It also
includes carbohydrates, particularly β-glucans that are almost entirely soluble in
water and have the property of forming viscous solutions. Th e biologically active
β-glucans have been proven to reduce cholesterol levels and insulin resistance,
and can also regulate the blood pressure by modulating insulin metabolism.
Compared to other types of plant and fungal poly- and oligo-saccharides used as
immunomodulators, the β-glucans isolated from the oat are among the most
effective. They are useful in against infectious, inflammatory, and some forms of
malignant diseases. Evidence exists that β-glucans can stimulate humoral and
cellular immunity. Some of the topical preparations based on oat have an antiinflammatory effect, reduce skin dryness, itching, and peeling. They are usually
used for the treatment of atopic dermatitis and other skin diseases.

• Keywords (croatian): zob; Avena sativa L.; beta-glukani
• Language: croatian
• Publication type: Professional paper - Professional paper
• Publication status: Published
• Peer review: Peer review - domestic
• Publication version: Published version
• Journal title: Farmaceutski glasnik
• Numbering: vol. 76, no. 4-5, pp. 281-294
• p-ISSN: 0014-8202
• URN:NBN: urn:nbn:hr:163:642325
• Publication: 2020
• Type of resource: Text
• Access conditions: Open access
• Created on: 2020-06-16 13:16:05