In general, Chinese adults need to intake dietary fiber for is about 30g, which soluble dietary fiber accounts for 25% -30%. In fact, people intake daily dietary fiber that is not easy to reach standard. Oats are a good source of beta-glucan intake. The good content of β-glucan in oats is about 3% -6%. It is generally considered that the content of β-glucan in skin oats is slightly higher than that of naked oats. As a kind of soluble dietary fiber,oat bran beta glucan powder has the effect of accurately regulating lipid and lowering blood sugar.
◆ Lower blood sugar
Oat β-glucan as a soluble dietary fiber can change the expression of proglucagon gene, regulate the secretion of glucagon-like peptide-1 (GLP-1) and insulin, thereby reducing human blood glucose.
Oat β-glucan mainly exists in the cell wall, which has a certain embedding effect on the protein and starch in the cell, thus hindering the digestion of starch. The oat bran treated with α-amylase and pepsin can clearly see the network structure of β-glucan (Figure 1). The β-glucan encapsulation of starch and protein may be the reason why oat β-glucan delays the rate of starch digestion and inhibits the rise of blood glucose after a meal.
◆ Lower blood fat
Oatmeal can promote the excretion of bile acids by reducing the absorption of bile acids in the human body, increase the synthesis of bile acids, thereby affecting the metabolism of cholesterol in the human body and reducing the cholesterol content in the blood.
The dietary fiber in oats is fermented in the intestine to produce short-chain fatty acids that are beneficial to the human body, such as propionic acid and butyric acid. One of the reasons for the decrease of triester (TG) and total cholesterol (TC).
◆ Lower blood pressure
The β-glucan in oats has a strong cation exchange function and can exchange with Na +, K + and other ions in the intestinal tract, which promotes the large excretion of Na + and K + in the feces, thereby reducing the Na + / K + ratio in the blood and directly reducing blood pressure .
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