oat bran


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oat bran

A convenient source of soluble fibre from oats (Avena sativa), which reduces serum cholesterol levels by replacing dietary fats.
Bran derived from oats was believed by some workers to be superior to bran from other grains, a posit that is not supported by clinical data.
References in periodicals archive ?
What's more, all forms of oats oat bran, oatmeal or other oatcontaining foods appear to be beneficial.
The crumb color of the control group was more yellow than all of the husk samples and the 75% oat bran samples.
In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.
Adapted from King Arthur Flour Whole Grain Baking Sunflower Honey Oat Bran Muffins 1 1/2 cups oat bran 1/2 cup oat flour 1/2 cup whole wheat flour 1/2 cup unbleached flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/4 tsp salt 2 large eggs 1 cup milk 2 tbsp vegetable oil 2 tbsp apple cider vinegar 1/3 cup honey 2 tbsp molasses 1/2 cup rolled oats 1/2 cup sunflower seeds TOPPING 1 tbsp raw sugar 1 tbsp brown sugar 1 tbsp rolled oats 1 tbsp sunflower seeds Stir together oat bran, flours, baking powder and soda, and salt.
Kelloggs Optivita oat bran crisp breakfast cereal is half- price at Sainsburys, down from pounds 2.
Viscous fibers like pectin, guar, and oat bran can delay stomach emptying and delay absorption of food.
It is a typical morning in the kitchen of Ramona's railroad flat in suburban Atlanta: a pot of decaf coffee, oat bran muffins, and Percocet.
Ongoing studies continue to support the role of oat products made with oat bran or oatmeal as specifically beneficial in lowering cholesterol levels and reducing one's risk of heart disease, which affects about 80 percent of people with diabetes.
It's common knowledge that eating oat bran is a simple, but effective, way to lower cholesterol.
The 50 ways range from arranging a vermiculite landslide to feeding them oat bran until they explode.
Nutrim is a new-generation oat bran with unique hydrocolloidic and hydrophilic characteristics that offer luscious mouthfeel with creaminess and rich texture, bland taste, moisture and satiation.