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August 3, 2011British Journal Of NutritionOpen Access

Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults

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Authors

KCKaren CharltonUniversity of WollongongLTLinda C TapsellEdith Cowan UniversityMBMarijka BatterhamAustralian Bureau of Statistics

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Charlton et al. (2011) studied this question.

synapsesocial.com/papers/6a6f3546febe604dd7083564https://doi.org/10.1017/s0007114511003850
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal2010 · 151 citations
  2. 2Molecular Weight Distribution of β‐Glucan in Oat‐Based Foods2004 · 172 citations
  3. 3The Role of Viscous Soluble Fiber in the Metabolic Control of Diabetes: A review with special emphasis on cereals rich in β-glucan1997 · 288 citations
  4. 4Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐ d ‐Glucan Extracted from Oat Products by an In Vitro Digestion System1997 · 184 citations