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Osteochondral autograft transfer system Orthopedics A device for harvesting and transfer of autogenous bone plugs for repairing articular cartilage defects in the knee and ankle


n Latin name:
Avena sativa; parts used: grain, straw; uses: grain skin irritation and itching, sedative, anti-cholesterolemic, laxative, antioxidant, straw diuretic, shingles, herpes, nerve tonic, anxiolytic; precautions: intestinal obstruction, celiac disease. Also called
groats, haver, haver-corn, haws, oatmeal, or


member of the plant genus Avena in the family Poaceae.

see avenasativa.
oat grain
seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. Too light in energy concentration for the heavy feeding of ruminants.
oat grass
Avena pubescens. See also oatgrass.
oat hair calculi
large, intestinal trichobezoars composed entirely of oat hairs and capable of causing intestinal obstruction.
oat hay
made from cereal oat crop (Avena sativa) it is a popular feed for herbivores but it may have a high nitrate content if it has been well fertilized, and if it gets moldy and overheated, develops a high nitrite content and is poisonous. See also nitrite poisoning.
oat hulls
a high-fiber, low-protein, low-energy feed.
oat sickness
stiffness and restriction of movement in horses soon after a heavy feed of grain; a vague syndrome thought to be due to sensitivity to grain of any sort in particular horses.
oat straw
used as bedding and as feed when supplemented with a nitrogen-rich feed such as urea. Like oaten hay may cause nitrite poisoning if moldy.

Patient discussion about oats

Q. What is the nutritional value of oats? I am having oats for my morning breakfast from last week, as I know it is good to have them. But what is the nutritional value of oats?

A. oats are rich with vitamins, energy and protein. makes a wonderful breakfast! (at least when my wife makes it!!).
here's a link to a nutritional value list of oats:

and here's a link to some recipes!:
bread - http://momsrecipesandmore.blogspot.com/2008/12/toasted-oatmeal-bread.html

Biscuits - http://www.vegan-food.net/recipe/927/Oatmeal-Raisin-Cookies/

oatmeal- http://www.fatfree.com/recipes/breakfast/oatmeal

bon apetite!

More discussions about oats
References in periodicals archive ?
While oatmeal is the most obvious source of oats, you can also find this versatile grain in whole-grain breads and cereals, as well as in oat-based pancakes, crackers, and snack bars.
Optimizing Oats for Use as Dairy Forage" was published in the November 2016 issue of AgResearch Magazine.
The new collaborative oat research laboratory, housed in the Young Brothers Seed Technology Building, includes labs, greenhouses and access to field trials.
Furthermore, steel-oats, large-flake oats and muesli/granola all produced low to medium glycaemic responses.
What are the key success and risk factors in the oats industry?
Suitable for a wide range of baked goods and snack products, OatPure gluten-free oats are ideal for bread, cookies, granola bars and on-the-go nutrition.
The core objective of current research is to explore the functional properties of diets containing raw and processed oat bran to combat lifestyle disorders i.
For the last 20 years, their research has been leading a major study to develop new and improved varieties of oats which could help lessen the danger of heart disease.
The scientists found that the substitution of up to 40% barley malt with husked or huskless oats resulted in significantly higher pH values, beta-glucan content and viscosity, as well as significantly lower soluble nitrogen and polyphenol content, color value, filtration rates and apparent attenuation limits.
Oats (Avena sativa)-common vetch (Vicia sativa) mixtures grown on a low-input basis for a sustainable agriculture.
Biovelop's products are manufactured from non-GMO oats sourced from within Sweden using a chemical-free process.
Other topics include oat breeding, the microsctructure and chemistry of the oat kernel, storage proteins, oats as a functional food for health, current and potential health claims for oat products, and flavor and texture in the processing of new oat foods.