i, 'e Proceedings of Bosphorus 2008 . ICG Internationa Conference April 24-26, 2008 Editors Hamit KOKSEL, Umran UYGUN, Arzu BASMAN.WHEAT AND OAT AS AN ANTIOAIDANT ismail Sait Dogan, Raciye Mera Yiiziinc Yil University, Food Engineering Department, 65080 Van, Turkey raciyemeral@yyu.edu.tr In recent years, scientists have come to regard foods as more than energy sources and essential nutrients. Certain minor components of foods have health-promoting effects. Consumption of whole grain products appears to reduce the risk of chronic diseases such as cardiovascular problems and certain cancers. Cereal grains are known to contain phenolic acid, saponin and phytoestrogens as well as small amounts of flavonoids. The majority of benefical components of cereal grains are situated in bran layer. Wheat cell walls contain numerous phenolic compounds, such as ferulic acid, coumaric acid and phytic acid that reduce risk of certain cancers. Antioxidant potential of wheat-containing foods would be dependent on the fractions of kernel, eg, bran, whole grain or refined, Beside wheat, oat have high lipid and protein content and is a source of many compounds with antioxidant activities, such as vitamin E, phytic acid, phenolic compounds such as avenanthramides. These antioxidants are also concentrated in the outer layer of the kernel. Their antioxidant activity appears to react with free radicals and break the chain propagation cycle associated with peroxidation reactions, The studies have shown that when whole wheat and oat were consumed, cardiovascular problems. and certain types of cancer decreased, compared with consumption of wheat and oat flour without outer layer Key words: antioxidant, wheat, oat, bran layer, cardiovascular problems References Casiraghi, M.C., Zardi, M., D’Egidio, M.G., Cecchini, C., Pagani, M.A., 2006. Technological and nutritional properties of bakery-products enriched with immature wheat grain, Tecnica Militoria International, 5/A: 123-131. Etherton, P.M.K., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.B. Hilpert, KF, Griel, A.E., Etherton, T.D, 2002. Biactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113, 71-85 Peterson, D.M., 2001. Oat antioxidants. Journal of Cereal Science ,33:115-129. Kocheva, L.S., Borisenkov, M.F., Karmanov, A.P., Mishurov, V.P., Spirikhin, L.V., Monakov, Y.B., 2005. Structure and antioxidant characteristics of wheat and oat lignins, Russian Journal of Applied Chemistry, 78:1343-1350 Yu, L., Haley, S., Perret, J., Haris, M., 2002. Antioxidant properties of hard winter wheat extracts. Food Chemistry, 78, 457-461. Yu, L., Zhou, K., 2004. Antioxidant properties of bran from ‘Platte’ wheat grown at different locations. Food Chemisiry, 90: 311-316. ‘Yu, L., Haley, S., Perret, J., Haris, M., 2005. Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chemistry, 86: 11-16. 155