Barley beta-glucan

The viscosity effect of beta glucans is linked with several health benefits. Beta-glucans from barley contribute to blood sugar management, healthy blood lipids and cardiovascular health by lowering the blood glucose response and affecting cholesterol levels on long term.

Adding barley beta-glucans reduces blood glucose after a meal. The beta-glucans increases the viscosity of the consumed food in the GI tract, forming a gel which will bind the carbohydrates in the net structure of the beta-glucan gel. This results in a delayed uptake of glucose compared with consumption of same meal without addition of beta-glucans. The mechanism has been acknowledged by EFSA and has resulted in a positive EFSA opinion and approved EU health claim.

Barley glucans has also shown to reduce blood cholesterol and thereby reducing the risk for coronary heart disease. In connection with increased viscosity of ingested food with barley beta-glucans, bile acid is bound in the gel which reduces the reabsorption of bile acid. Since bile acid is required for fat absorption, less bile acid available from re-absorption will make the body form more new bile acid in the liver from cholesterol. This way the barley beta-glucan significantly reduces LDL- and total cholesterol. Beta-glucans have a positive EFSA opinion and an art 13 health claim in relation to cholesterol.