Oat, with the scientific name Avena sativa, is an annual cereal. It is grown for forage, fodder, and grain. Seasonal flowering behavior (phenology) is a key factor in its success as a crop. As a vernalization-responsive long-day plant, it flowers in spring as days lengthen after winter [2].

Oats are considered the healthiest grain due to their high content of phytochemicals, dietary fibers, and protein. Oat protein and peptides obtained by enzymatic hydrolysis of proteins have various regulatory functions, such as antidiabetic, antioxidant, anti-hypoxic, antihypertensive, antithrombotic, antifatigue, immunomodulatory, and hypocholesterolemic properties. However, most studies are limited to in vitro conditions [1]. Oat consumption has also been associated with benefits like promoting immunomodulation, improving gut microbiota, and preventing diseases such as atherosclerosis, dermatitis, and some forms of cancer. Oat's beta-glucan, a major component of dietary fiber in oat grains, has proven cholesterol-lowering and antidiabetic effects [3]. Regarding lipid profile, oat consumption can reduce total cholesterol (TC), very-low-density lipoprotein (VLDL), and low-density lipoprotein cholesterol (LDL-C), and in some cases, with proper adjustment of factors like dose, duration, or combination with other elements, it can also improve triglyceride (TG) or high-density lipoprotein cholesterol (HDL-C) levels [4].

In conclusion, Oat is a valuable cereal with multiple health-beneficial properties. Although there is a lack of in vivo studies, especially those using gene knockout (KO) or conditional knockout (CKO) mouse models to precisely define its gene functions in disease-related pathways, existing research has shown its potential in promoting health and preventing various diseases. Future research should focus on conducting systematic animal and clinical trials to fully explore its functional food, nutraceutical, and therapeutic applications.