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“The intake of oats and beta-glucan extracted from oats were effective in decreasing fasting glucose (P = 0.007, I(2) = 91%) and fasting insulin of T2D (P < 0.001, I(2) = 0%) and tented to lower HbA1c (P = 0.09, I(2) = 92%).”
“The addition of BG slowed the appearance of glucose in plasma, resulting in longer-lasting insulin secretion which exerted a prolonged inhibition of EGP and lipolysis.”
Molecular nutrition & food research • 2009 | View Paper
“Compared with low beta-glucan-low resistant starch muffins, glucose and insulin AUC decreased when beta-glucan (17 and 33%, respectively) or resistant starch (24 and 38%, respectively) content was increased.”
“The efficiency of the hydrolysis using beta-glucanase was better … cellulase and glucose recovery of 69 % was realised when beta-glucanase dosage was increased to 10 % (v/w) at 48 h which rose to 73 % … 120 h, releasing 11.19 g/l and 12.17 g/l of glucose ….”