Oat Beta-glucan (80%, Water-Soluble)
- Product Code: 8864
Beta-glucan Beta-glucan from oats Beta-glucan purity type 80%
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| Test Name | Specification |
|---|---|
| Appearance | Light Yellow to Gray Powder |
| Odor | With slight typical smell |
| Impurities (g/100g) | No visible impurities |
| Moisture | 8.0% Max |
| Beta Glucan (g/100g) | 80 Min |
| Protein (g/100g) | 5.0 Max |
| Ash (g/100g) | 5.0 Max |
| Total Plate Count (CFU/g) | 10000 Max |
| Coliforms (MPN/100g) | 30 Max |
Beta-glucan from oats
Beta-glucan purity type 80% can be dissolved in water.
Oat beta-glucan is a type of soluble fiber derived from the cell walls of oats. It has been studied for its health benefits including:
Cardiovascular health: Oat beta glucan helps reduce cholesterol levels. Which can help reduce the risk of heart disease. It may also improve blood flow and reduce the risk of blood clots forming.
Controls blood sugar levels: Oat beta-glucan has been shown to slow the absorption of sugar into the bloodstream. This can help control blood sugar levels and reduce the risk of type 2 diabetes.
Weight management: Oat beta glucan may help you feel full and reduce your appetite. which can help in weight management
Gut health: Oat beta-glucan may help promote the growth of beneficial bacteria in the gut. This can improve gut health and reduce the risk of certain digestive disorders.
Immune system support: Oat beta glucan has been shown to stimulate the immune system and improve the body's ability to fight infection and disease.
Research references:
"Beta-glucans in oats and barley: chemistry and technology" by K. Poutanen and M. Niskanen in Journal of Cereal Science, vol. 23, no. 1, pp. 1–15, Jan. 1996.
"Beta-glucan and obesity" by SR McCombie in Nutrition Bulletin, vol. 37, no. 4, pp. 327–338, Dec. 2012.
"The effect of beta-glucan from oats and yeast on blood lipids" by GJ Miller and JEP Vanden Heuvel in American Journal of Clinical Nutrition, vol. 72, no. 3, pp. 694–699, Sept. 2000.
"The effect of beta-glucan on blood pressure: a systematic review and meta-analysis of randomized controlled trials" by JX Guo et al. in American Journal of Clinical Nutrition, vol. 96, no. 1, pp. 123–132, Jan. 2012.
"The effect of beta-glucan from oats and yeast on glucose and insulin responses in healthy subjects" by GJ Miller and JEP Vanden Heuvel in American Journal of Clinical Nutrition, vol. 72, no. 3, pp. 694–699, Sept. 2000.
"Beta-glucans, immunity, and infection" by JR Johnson and JE Taylor in Nutrition Reviews, vol. 69, no. 2, pp. 107–125, Feb. 2011.
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Oat Beta-glucan (80%, Water-Soluble)
Beta-glucan Beta-glucan from oats Beta-glucan purity type 80%
Beta-glucan from oats
Beta-glucan purity type 80% can be dissolved in water.
Oat beta-glucan is a type of soluble fiber derived from the cell walls of oats. It has been studied for its health benefits including:
Cardiovascular health: Oat beta glucan helps reduce cholesterol levels. Which can help reduce the risk of heart disease. It may also improve blood flow and reduce the risk of blood clots forming.
Controls blood sugar levels: Oat beta-glucan has been shown to slow the absorption of sugar into the bloodstream. This can help control blood sugar levels and reduce the risk of type 2 diabetes.
Weight management: Oat beta glucan may help you feel full and reduce your appetite. which can help in weight management
Gut health: Oat beta-glucan may help promote the growth of beneficial bacteria in the gut. This can improve gut health and reduce the risk of certain digestive disorders.
Immune system support: Oat beta glucan has been shown to stimulate the immune system and improve the body's ability to fight infection and disease.
Research references:
"Beta-glucans in oats and barley: chemistry and technology" by K. Poutanen and M. Niskanen in Journal of Cereal Science, vol. 23, no. 1, pp. 1–15, Jan. 1996.
"Beta-glucan and obesity" by SR McCombie in Nutrition Bulletin, vol. 37, no. 4, pp. 327–338, Dec. 2012.
"The effect of beta-glucan from oats and yeast on blood lipids" by GJ Miller and JEP Vanden Heuvel in American Journal of Clinical Nutrition, vol. 72, no. 3, pp. 694–699, Sept. 2000.
"The effect of beta-glucan on blood pressure: a systematic review and meta-analysis of randomized controlled trials" by JX Guo et al. in American Journal of Clinical Nutrition, vol. 96, no. 1, pp. 123–132, Jan. 2012.
"The effect of beta-glucan from oats and yeast on glucose and insulin responses in healthy subjects" by GJ Miller and JEP Vanden Heuvel in American Journal of Clinical Nutrition, vol. 72, no. 3, pp. 694–699, Sept. 2000.
"Beta-glucans, immunity, and infection" by JR Johnson and JE Taylor in Nutrition Reviews, vol. 69, no. 2, pp. 107–125, Feb. 2011.
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