NUTRITIONAL АND THERAPEUTIC BENEFITS OF PLANT-BASED AVENA SATIVA BEVERAGES

Abstract

Aim. This study aims to establish an evidence base supporting the nutritional and therapeutic efficacy of Avena sativa beverages, with a focus on the role of non-thermal processing technologies. Materials and methods. A multidisciplinary approach was employed to establish an evidence base. Molecular interactions were analyzed via in silico docking analysis. Functional groups associated with bioactivity were identified using Fourier Transform Infrared spectroscopy (FTIR). The total antioxidant capacity was quantified using the DPPH test (%). β-glucan content was assessed via Congo red spectrophotometric assay at 400–600 nm (λmax). A key innovation of this study was the application of low-frequency ultrasound (LFU) cavitation to enhance the nutritional value of Avena sativa-based beverages. Results. The LFU treatment significantly enhanced the nutritional qualities of Avena sativa-based beverages by inducing structural modifications in β-glucans and increasing their soluble fraction. The modified β-glucans demonstrated the capacity to stimulate antitumor immune responses, underscoring their therapeutic efficacy. Conclusion. The developed approach can be recommended for implementation as part of import-substitution initiatives and sustainable byproduct utilization.