What is oat beta-glucan?

Oat beta-glucan is a soluble fiber found in the cell wall of the whole oats. It consists of long glucose chains and is a polysaccharide. This thread is not troubled. It binds toxins and cholesterol in the digestive tract and helps them exclude. This compound has been shown to reduce blood cholesterol levels. To this end, one portion of food must contain 3G oat fiber and be consumed daily in combination with total low cholesterol, saturated fat and fat. The whole oats include rolled oats, oat bran and oatmeal. The bile contains toxins and cholesterol. If there is a soluble fibers such as oat beta-glucan, in the digestive tract, they can tie these compounds and secrete them in the bowels of the intestines. Otherwise, the liver can be reabsorbed and finally circulate in the blood. High cholesterol levels can contribute to coronary arterial disease.

There are other healthcareThe benefits for oat beta-glucan. For example, there is some research that can improve the immune system. This is the case of a series of beta-glucans. It was also assumed to improve blood sugar, which can help diabetics. It also has to reduce hypertension.

You can buy an additional oat beta-glucan powder that adds to food to increase the consumption of this compound. Its solubility is a great help in consuming this way. Food manufacturers also use such a powder to increase oat beta-glucans of some foods. Using in this way, it is assumed that it retains its ability to reduce cholesterol levels.

Theoretically, oats should be a good source of fiber for those with celiac disease. They do not contain gluten, a compound in wheat that worsens this autoimmune disorder. However, they have another protein that can cause a reaction in some people with celiac disease. Unfortunately, in the United States, oats are often produced near wheat and are contaminated with it. From thisWater can be oats from some European countries where wheat is rarely grown, a better source of oat products for people suffering from this condition.

There are a number of beta-glucans-produced grains such as oats and barley, as well as yeast and mushrooms-differ in their solubility. These are all glucose chains with a type of binding, known as beta binding, which makes them unstable. This is unlike glucose polysaccharides such as starch and glycogen, which are easily degraded as a source of energy. Oat beta-glucan has a combination of two types of beta bonds that cause branching and are responsible for solubility in the water.