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July 1, 2000British Journal Of NutritionOpen Access

Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load

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Authors

PWP. J. WoodAgriculture and Agri-Food CanadaMBMichael BeerUniversity of South AustraliaGBG. ButlerUniversidade Estadual de Maringá

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Wood et al. (2000) studied this question.

synapsesocial.com/papers/6a19909e196cd56b09ea67b5https://doi.org/10.1017/s0007114500001185
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Molecular Weight Distribution and (1→3)(1→4)‐β‐ d ‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars1997 · 139 citations
  2. 2Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.1978 · 1,180 citations
  3. 3The effect of high-molecular-weight guar gum on net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide production in the growing pig: relationship to rheological changes in jejunal digesta1995 · 166 citations
  4. 4Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index1990 · 143 citations
  5. 5Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load1994 · 374 citations