Harry MacKay Harry MacKay

Antioxidant Effects of Oat and Bran Compounds

In collaboration with the the chemistry department at Carleton, I helped in conducting studies on the antioxidant effects of various compounds.  These studies combined the Abizaid lab’s expertise in mouse models of obesity and metabolic function with the biochemical techniques of the chemistry department.

In one study, lead by Apollinaire Tsopmo, we found that while mice exposed to a high-fat diet showed significant reductions in antioxidant capacity (measured by oxygen radical absorbance and superoxide dismutase activity) in the blood and liver could be rescued by dietary supplementation with hydrolyzed oat bran protein. In another study, lead by Farah Hosseinian, we found that supplementing high fat diet-exposed mice with oat bran alkylresorcinols improved glucose tolerance and antioxidant capacity, somewhat compensating for the deleterious effects of the high-fat diet.

Relevant papers:

Agil R, Patterson ZR, MacKay H, Abizaid A, and Hosseinian F. Triticale bran alkylresorcinols enhance resistance to oxidative stress in mice fed a high-fat diet. Foods, 2016

Jodayree S, Patterson ZR, MacKay H, Abizaid A, and Tsopmo A. Blood and liver antioxidant capacity of mice fed high fat diet supplemented with digested oat bran proteins. International Journal of Food Science and Nutrition Engineering, 2014


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