Oats contain small but significant quantities of several of the essential vitamins, particularly thiamin, folic acid, biotin, and pantothenic acid. The micronutrient composition of oats and other grains varies across cultivars and growing environments. Phytochemicals in Oats Like other grains and vegetable products, oats contain hundreds of phytochemicals or plant chemicals that area currently being studies for their protective properties against chronic diseases such as heart disease and cancer. Whole grains including oats are concentrated sources of antioxidants, substances that delay the onset or slow down the rate of oxidation in the body. Oats are good sources of compounds with vitamin E activity, including tocotrienols.
Grains contain more tocotrienols than other food products.
Tocotrienols have vitamin E activity but are also inhibitors of cholesterol synthesis and have been found to lower serum cholesterol. Whole grains are also good suppliers of selenium, copper, zinc, and manganese, which function as antioxidants. Grains also contain phenolic acids and phytate, which are known antioxidants. Antioxidants in grains may contribute to a health benefit since antioxidants are thought to decrease the risk of cancer and cataracts, as well as aging. Free radicals produced during the oxidation process are involved in disease processes and antioxidants can prevent or delay their formation.