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Oat bran, but not its isolated bioactive β-glucans or polyphenols, have a bifidogenic effect in an in vitro fermentation model of the gut microbiota.

Kristek A, Wiese M, Heuer P, Kosik O, Schär MY, Soycan G, Alsharif S, Kuhnle GGC, Walton G, Spencer JPE. Kristek A, et al. Among authors: soycan g. Br J Nutr. 2019 Mar;121(5):549-559. doi: 10.1017/S0007114518003501. Epub 2019 Jan 28. Br J Nutr. 2019. PMID: 30688188

Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran.

Schär MY, Corona G, Soycan G, Dine C, Kristek A, Alsharif SNS, Behrends V, Lovegrove A, Shewry PR, Spencer JPE. Schär MY, et al. Among authors: soycan g. Mol Nutr Food Res. 2018 Jan;62(2):1700499. doi: 10.1002/mnfr.201700499. Epub 2017 Dec 29. Mol Nutr Food Res. 2018. PMID: 29024323 Free PMC article. Clinical Trial.

Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Soycan G, Schär MY, Kristek A, Boberska J, Alsharif SNS, Corona G, Shewry PR, Spencer JPE. Soycan G, et al. Food Chem X. 2019 Jul 4;3:100047. doi: 10.1016/j.fochx.2019.100047. eCollection 2019 Sep 30. Food Chem X. 2019. PMID: 31432024 Free PMC article.

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