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Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load

Autor: Peter J. Wood, G. Butler, M. U. Beer

Data from clinical studies established that there was an inverse linear relationship between measures of postprandial blood glucose and insulin responses to an oral glucose load, consumed in a drink, and the logarithm of viscosity of the drink. These

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6979bf1295bbea5a8420a67f7311174a
http://doc.rero.ch/record/295893/files/S0007114500001185.pdf

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Evaluation of role of concentration and molecular weight of oat beta-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load

Autor: P J, Wood, M U, Beer, G, Butler

Publikováno v: The British journal of nutrition. 84(1)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::72818f5b371386a66b5df08241b41519
https://pubmed.ncbi.nlm.nih.gov/10961156

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Effects of oat gum on blood cholesterol levels in healthy young men

Autor: M U, Beer, E, Arrigoni, R, Amadò

Publikováno v: European journal of clinical nutrition. 49(7)

There is much evidence that oat products lower serum lipid concentrations in hypercholesterolaemic subjects. This effect has been attributed to the soluble fibre component of oat (1--3)(1--4)-beta-D-glucan. Therefore, the practical role of oat bran b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a0c933f82cc653c43f5c9a40a8f33dec
https://pubmed.ncbi.nlm.nih.gov/8730617

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