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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases
Comprehensive Reviews in Food Science and Food Safety, Volume 11, No. 4, Year 2012
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Description
This article presents an overview of the recent advances into the health promoting potentials of oat β-glucan. Oat β-glucan (OβG) consists mainly of the linear polysaccharide (1→3), (1→4)-β-D-glucan and is often called β-glucan. This soluble oat fiber is able to attenuate blood postprandial glycemic and insulinemic responses, to lower blood total cholesterol and low-density lipoprotein (LDL) cholesterol, and to improve high-density lipoprotein (HDL) cholesterol and blood lipid profiles as well as to maintain body weight. Thus, OβG intake is beneficial in the prevention, treatment, and control of diabetes and cardiovascular diseases. In addition, OβG can stimulate immune functions by activating monocytes/macrophages and increasing the amounts of immunoglobulin, NK cells, killer T-cells, and so on, which will improve resistance to cancer and infectious and parasitic diseases, as well as increase biological therapies and their prevention. All these health benefits of OβG may be explained by its physicochemical properties (such as viscosity, molecular weight) which can be affected by extraction methods and its behavior in gastrointestinal tract. Articles documenting these health benefits and effects are reviewed. © 2012 Institute of Food Technologists®.
Authors & Co-Authors
Daou, Cheickna
China, Wuxi
State Key Laboratory of Food Science and Technology
Zhang, Hui
China, Wuxi
Jiangnan University
Mali
Univ. of Science and Technology of Bamako (usttb
Statistics
Citations: 241
Authors: 2
Affiliations: 3
Identifiers
Doi:
10.1111/j.1541-4337.2012.00189.x
e-ISSN:
15414337
Research Areas
Cancer
Food Security
Noncommunicable Diseases