Susan M. Tosh

TL;DR: This review focuses on research conducted in the past ten years on the non-starch polysaccharides and oligosaccharides found in dry beans, chickpeas, lentils, and dry peas, as well as some non-food applications.

TL;DR: The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of Oat-containing products; an extruded breakfast cereal containing 3 g oatβ- glucan/d with a high-MW or a medium-MW lowered LDL cholesterol similarly by 5%, but efficacy was reduced by 50% when MW was reduced to 210,000 g/mol.

TL;DR: There was a significantly greater effect for both LDL and total cholesterol in subjects with diabetes compared with those without (although based on few studies), and there was no significant effect of OBG on high-density lipoprotein (HDL) cholesterol or triglycerides.

TL;DR: The interaction between oat β-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses and the peak blood glucose response and the incremental area under the curve (iAUC) were lower in the 40g than in the 60g starch formulation.

TL;DR: Regression analysis on 119 treatments indicated that change in glycaemic response was greater for intact grains than for processed foods, and intact grains as well as a variety of processed oat and barley foods containing at least 4 g of β-glucan and 30–80”g available carbohydrate can significantly reduce post-prandial blood glucose.