The term beta-glucans normally refers to a class of indigestible polysaccharides, found in foods such as bran, oats, yeasts, mushrooms and algae. Primarily located in the cell wall, beta-glucans are polysaccharides made up of units of D-Glucose, joined together through Beta 1,3 or Beta 1,4 glycosidic bonds. The particular chemical characteristics give the beta-glucans a certain flexibility, but above all a very low digestibility, responsible for the mechanical properties carried out in the intestine. The structure of beta-glucans therefore influences their metabolic functions, in particular their cholesterol-lowering, hypoglycemic and immunomodulatory activities.
-55% – 85% from oats