Potential health benefits of β-glucan from barley and oat
- 06.11.2017
- English Articles
- Wiebke Schlörmann
- Michael Glei
Peer-reviewed | Manuscript received: May 17, 2017 | Revision accepted: July 19, 2017
Introduction
The incidence of non-communicable and chronic diseases such as diabetes mellitus type 2 (DMT2), cardiovascular diseases and cancer is constantly increasing worldwide. Thereby, in Germany and Europe, cardiovascular diseases are the most common cause of death accounting for 40% of all deaths followed by cancer which accounts for 25% of all death cases [1].
In the last years, also increasing incidences for DMT2 are observed. At present, nearly 7.2% of the 18- to 79-year-old population suffer from this chronic metabolic disorder [2]. Apart from an effective therapy, preventive strategies are necessary to stop this trend.
Abstract
Numerous epidemiological studies indicate that the consumption of whole grains or whole grain products is associated with a reduced risk for chronic diseases. Apart from vitamins and essential fatty acids present in whole grains, particularly dietary fiber contributes to health-promoting effects of whole grain products. Especially, for the “soluble dietary fiber” β-glucan, which is present in barley and oat, positive health-promoting effects regarding diabetes mellitus or cardiovascular diseases are described. These effects are based on the reduction of postprandial glucose values as well as cholesterol-lowering effects. The present article provides an overview of current data regarding physiological mechanisms of barley and oat β-glucan.
Keywords: β-glucan, barley, oat, dietary fiber, diabetes mellitus type 2, cardiovascular diseases
