Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load.

@article{Wood1994EffectOD,
  title={Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load.},
  author={P. Wood and J. Braaten and F. Scott and K. Riedel and M. Wolynetz and M. Collins},
  journal={The British journal of nutrition},
  year={1994},
  volume={72 5},
  pages={
          731-43
        }
}
An extract from oats known as oat gum (OG) is composed mainly of the polysaccharide (1-->3) (1-->4)-beta-D-glucan, which is highly viscous in aqueous solution. Viscous polysaccharides are known to attenuate postprandial plasma glucose and insulin responses. The purposes of this study were to determine the dose-response to OG and establish quantitatively the effect of viscosity on plasma glucose and insulin levels of healthy humans consuming 50 g glucose. Increasing the dose of OG successively… Expand
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