Physiological effects of beta-D-glucan rich fractions from oats
1989
Wood, P.J. | Anderson, J.W. | Braaten, J.T. | Cave, N.A. | Scott, F.W. | Vachon, C.
Oat bran is particularly rich in beta-glucan. This article reviews studies which measure the physiological effects of the beta-glucan rich fraction of oats. The method of preparation of the beta-glucans is described and the physicochemical and analytical data are provided. The effect of oat gum on serum cholesterol levels and on blood glucose and insulin levels are given for rats and humans. Some comparisons with barley, also a good source of beta-glucan, are included.
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