Cholesterol-lowering properties of oats: Effects of processing and the role of oat components
The cholesterol-lowering effect of oats has been studied for almost fifty years. The effect has hitherto essentially been associated with its content of β-glucans, the primary soluble dietary fibre in oats. Few studies have been published regarding the extent to which other oat components may contribute to the effect and how processing of oats may influence the cholesterol-lowering properties. The