Barley beta glucans is a natural source of dietary fibres which bring additional health benefits to nutraceutical formulations. In addition to help increase fibre intake, beta-glucans increase the viscosity of the ingested food in the digestive tract leading to a reduced blood glucose response and a reduction of blood cholesterol.
Beta-glucans are soluble, prebiotic and completely fermentable dietary fibres. The beta-glucans occur naturally in the bran of cereals such as barley and oat. They are non-starch polysaccharides and highly viscous. We offer 3 types of beta-glucan barley flours:
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.
Reduction of blood sugar rise: min. 4 g for each 30 g of available carbohydrates in a quantified portion as part of the meal.
Reduction of blood cholesterol: 3 g/day
Flour for functional food: Bakery, breakfast blends, dairy products, and smoothies.
Lene Aarøe Nissen
Head of Nordic Sales
+45 22 70 10 02
lan@alsiano.com