Open AccessCholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies
Author(s) -
D.A.J.M. Kerckhoffs,
Gerard Hornstra,
Ronald P. Mensink
Publication year - 2003
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/78.2.221
Subject(s) - beta glucan , glucan , bran , food science , cholesterol , ldl cholesterol , dietary fiber , orange (colour) , chemistry , orange juice , blood lipids , avena , total cholesterol , medicine , biochemistry , biology , botany , raw material , organic chemistry
Findings about the effects of beta-glucan on serum lipoproteins are conflicting.
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