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Beta-glucan is a type of fibrous polysaccharide, or complex sugar, which is taken from the cell wall of barely fiber, baker’s yeast, medicinal mushrooms, and oats. Mushrooms and yeast, in their natural forms, contain a combination of beta-1,6-glucan and beta-1,3-glucan, and barley and oats are comprised of both beta-1,4-glucan and beta 1,3-glucan. Besides purified beta-1,3-glucan, you may also see products listed as beta-1,3/1,4-glugan (when taken from oats) and 1,3/1,6-glucan (when taken from yeast). Properties that are similar, if not identical, have been identified for both extracts rich in beta-glucan as well as purified beta-glucan taken from mushrooms, baker’s yeast, and oats.
Beta-glucan is predominantly used to lower cholesterol levels in the blood and to boost the immune system. Studies have shown that beta-1,3-glucan, specifically, is extremely successful at stimulating white blood cells, both neutrophils and macrophages. These cells are very important as they supply the body’s immune system with the first line of defense used to combat foreign invaders. Much like other soluble-fiber elements, the binding of cholesterol (and bile acids) brought about by beta-glucan as well as the ensuing eradication of these molecules as they pass out of the body through the feces is valuable in reducing blood cholesterol levels. Likewise, beta-glucan is the central to the effect oat bran has on lowering cholesterol.
See top ratings for Beta Glucan brands at NutritionalTree.com
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