Beta-glucans are high-molecular, unbranched polysaccharides that belong to the soluble fibre group. In oats, they are mainly found in the aleurone layer, which separates the husk from the endosperm. The aleurone layer remains in the bran after the grain has been milled and is considered to be particularly rich in nutrients such as fibre. Compared to other cereals such as wheat and rye, oats in particular contain a particularly high proportion of these valuable beta-glucans.
According to the European Food Safety Authority (EFSA):
Beta-glucans from oats contribute to:
- The maintenance of normal blood cholesterol levels
The beneficial effect described here is achieved with a daily intake of 3g. High cholesterol levels in the blood is one of the risk factors for coronary heart disease.
- Reducing the rise in blood glucose after a meal, when consumed during that meal. The beneficial effect described here is achieved with an intake of at least 4g.