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Oat β-glucans are linear and linked at the 1,3 and 1,4 carbon sites. Oat β-glucans can form into a random coil structure and flow with Newtonian behaviour until they reach a critical concentration at which point they become pseudoplastic. The gelling ability of oat β-glucan correlates to the percentage of trimers. [3]
A particular interest in oat β-glucan arose after a cholesterol lowering effect from oat bran reported in 1981. [2] In 1997, the FDA approved of a claim that intake of at least 3.0 g of β-glucan from oats per day decreased absorption of dietary cholesterol and reduced the risk of coronary heart disease. The approved health claim was later ...
A new meta-analysis found that ancient grains (oats, brown rice, and millet) can improve health outcomes in people with type 2 diabetes. The findings were published in the journal Nutrition ...
Oats may also be added to foods as an accent, as in the topping on many oat bran breads and as the coating on Caboc cheese. Oatmeal is also used as a thickening agent in savory Arabic or Egyptian meat-and-vegetable soups, and sometimes as a way of adding relatively low-cost fibre and nutritional content to meatloaf.
Oatmeal's health benefits. Oatmeal is made from oats — a whole grain that is a great source of fiber, carbohydrates and protein, plus vitamins and minerals including B vitamins, magnesium and ...
Oat bran; Rolled oats; Whole oat flour; Oatrim; Whole grain barley and dry milled barley; Soluble fiber from psyllium husk with purity of no less than 95%; The allowed label may state that diets low in saturated fat and cholesterol and that include soluble fiber from certain of the above foods "may" or "might" reduce the risk of heart disease.