Avena sativa L.

(oat) has been used for centuries for various medicinal

pur-poses, most frequently for the relief of cutaneous problems and as a sedative. The
herb is harvested before flowering for medicinal purposes and admi-nistered as a herbal
tea or some other liquid extracts or as the juice expressed from the fresh herb as
sedative. The dried grain (fruits) has been used externally as a bath preparation, as a
colloidal extract of oat flour or as oatmeal in liquid paraffin.

Chemical composition and mechanism of

action
Oat fruits are rich in proteins and sugars (including beta-glucans). Grains of oats
contain the highest lipid fraction among all feeding crops of the Poaceae family. It
contains an indole alkaloid, gramine in low amount, saponins and flavonoids.

Oat herb contains noteworthy amounts of sugars (including beta-glucans),

saponins, flavonoids and in traces the cyanogenic glycoside (the concentration of the
latter decreases during the development of the plant).

Alcoholic extracts of Avena sativa herb, made with different ethanol

concentrations, were tested in vitro for MAO-B inhibition, and significant activity was
observed.

In an animal experiment, a special extract enhanced stress coping, the speed of

learning and alertness, and a positive effect on social behavior was also observed.

A polyphenol from the fruit inhibited vascular smooth muscle cells and enhanced
nitric oxide (NO) production in vitro. After local treatment of a skin surface subjected to
triggered inflammation, an oat fruit extract decreased vasodilation and edema. An
extract decreased the expression of COX-2 and phospholipase in vitro. Inhibition of
interleukin production was also observed. The substance P-mediated stimulation of NO
synthesis was blocked by an Avena flour preparation. Avena flour preparations have
also proved effective in an experimental wound healing model.
The beta-glucan of oat decreased cholesterol level in an animal
experiment.

Efficacy and indications

The effects of oatmeal for the skin care of children were assessed in a 3-month
study. Physicians found the treatment effective in the majority of the cases. In a double
blind study, experimental skin irritation was relieved by the application of an oat-based
product. The corticoid-sparing effect of a cutaneous oat extract was evaluated in
children with atopic dermatitis during 6 weeks. There was a decrease of 42% of topical
corticoid use in the intervention group (in the control group: 7.5%)

In an 11-week randomized, controlled trial, the consumption of an oat-containing

cereal preparation resulted in a significant reduction of the LDL-cholesterol level relative
to those who consumed corn cereal. In a further 4-week trial, the HDL cholesterol level
increased significantly in those who were taking an oat bran supplement. Some studies
have suggested that oat meal consumption may have a beneficial effect on blood
pressure, though the results are not conclusive.

The evidence available from traditional use indicates that dried fruits comminuted
to oat flour, or colloidal oatmeal may be used as a traditional herbal medicinal product
for the

 symptomatic treatment of minor inflammations of the skin (such as sunburn) and as

an aid in the healing of minor wounds. For a bath of 150 to 200 litres 60 g of oat flour
should be used. Colloidal extracts of flour are used in concentrations up to 20–30%,
mixed with a vehicle. Liquid paraffin containing 5% oatmeal may also be applied

The results of traditional application demonstrate that oat herb may be used as
traditional herbal medicinal products for the relief of

 mild symptoms of mental stress and to aid sleep. The single dose of the comminuted
herbal substance as an infusion is 3 g. Other aqueous or ethanolic extracts and the
juice expressed from the fresh herb (10 ml) may also be used 3-4 times daily.

Side-effects, interactions & contraindications ​Following cutaneous application, skin

reactions may occur in atopic patients and in patients with contact dermatitis. When it is
used internally, caution is advised for patients with celiac disease because data on the
protein content are not available.