O AT (A. SATIVA) IN A MEXICAN COOKBOOK OF 1943

Abstract

A study on oats is presented, recognized for its content in bioactive compounds, beneficial to human health. An advertisement for Quaker Oats was examined in the Cookbook, published by the Excelsior newspaper in 1943. Since at that time the phytochemical and nutritional composition of oats and therefore the beneficial effects on human health were not known in detail, it was proposed to investigate the information of the advertisement in 1943 and relate it to the information that exists today. The work is composed of a first part on which the historical aspect is based, and another on which the nutritional analysis of oats is carried out in relation to the information given by the advertisement, which presents oats as a healthy food, due to its high content of iron and thiamine only, but it was found that oatmeal is a functional food that provides benefits due to the content of β-glucans and avenanthramides, the major phytochemical compounds of oats, which have, as biological activities, hypocholesterolemic, hypoglycemic, anti-tumor, antioxidant and anti-inflammatory immunomodulator effects. Based on the foregoing, it is concluded that oatmeal has the effect that promotes the recipe's announcement, but not only because of oats, but that this effect can also be attributed to the type of preparation, when egg yolks, nuts and yeast are used, which together provide the characteristics that Quaker Oats proposed