Oats: benefits and use

Oats (Avena sativa L.) is an annual herbaceous plant belonging to the Gramineae family.

From a cultivation perspective, it is a low-demand plant that adapts easily to cold and humid climates, which is why it is mainly cultivated in northern Europe.

An example is the famous porridge, typical of Anglo-Saxon cuisine, which is prepared with oat flour or flakes.

The main part of oats used is the fruits (seeds or grains), which are caryopses containing about 55% starch, 12-14% protein, β-glucans (soluble fibers), sugars, minerals, vitamins, trigonelline alkaloid, saponins (avenacosides), flavonoids, and triterpenes (avenacins).

Flour is obtained from the seeds for making bread or preparing soups.

Whole oats fruits are recommended as dietary supplements in infancy, adolescence, breastfeeding, geriatrics, convalescence, and to stimulate appetite. They are rich in minerals (Silicon, Iron, Calcium, Phosphorus, Magnesium, Potassium, etc.).

They are recognized for their energetic properties of considerable calorific power, so it is advisable to consume them especially in cold seasons and limit their use in case of predominantly sedentary activities. They can also be useful in cases of lymphatism and anemia. Some active principles degrade after 60°; therefore, attention should be paid to cooking, and the best use should therefore be that of oats in the form of raw flakes (obtained by pressing fresh grains).

The whole plant constitutes good fodder; its grains constitute hay, which is the preferred food for equines. The seeds are used in folk medicine to treat gastrointestinal disorders. Oat poultices were used for rheumatic pains and skin mycosis. Its use as a sedative also seems to be ancient and widespread in different countries. A hypocholesterolemic activity is also reported due to the fruits being particularly rich in soluble fibers. It is also recommended for diabetic subjects as it is a cereal containing fewer simple sugars as it has a low glycemic index compared to other cereals.

In oat straw (dry aerial part), nitrogenous substances, silica, potassium sulfate, calcium sulfate, and magnesium sulfate, cellulose, the glucoside avenin, and vitamin A are mainly found.

The aerial parts of the plant (green oats) are used against nervousness and insomnia (especially the alcoholic extract).

For external use, straw, in the form of a decoction, is used in inflammatory and seborrheic-pruritic conditions.

Due to the rich starch content of the seeds, oats are considered a moisturizer and emollient in dermatology and cosmetology. Its use mainly concerns childhood.

Here is a simple recipe to create a homemade cosmetic with oat flour:

Facial mask with oat flour

Oat flour is used in many cosmetic formulations for its softening and soothing effect.

Mix 3 tablespoons of oat flour with 3 tablespoons of water or lavender flower infusion and 2 tablespoons of sweet almonds.

Spread this paste on your face and leave it on for fifteen minutes. Rinse well and cleanse with rose water or a tonic. The skin will remain smooth and velvety.

GIULIA CALDARELLI