Referenser

• EFSA, ART 14. SCIENTIFIC OPINION ON THE SUBSTANTIATION OF A HEALTH CLAIM RELATED TO OAT BETAGLUCAN AND LOWERING OF BLOOD CHOLESTEROL AND REDUCED RISK OF (CORONARY) HEART DISEASE PURSUANT TO ARTICLE 14 OF REGULATION (EC). NO 1924/2006

  European Food Safety Authority (EFSA), Parma, Italy. 8 dec 2010.
  EFSA lournal 2010;8(12):1885

• SCIENTIFIC OPINION ON THE SUBSTANTIATION OF HEALTH CLAIMS RELATED TO BETA-GLUCANS AND MAINTENANCE OF NORMAL BLOOD CHOLESTEROL CONCENTRATIONS (I) 754, 755, 757, 801, 1465, 2934) AND MAINTENANCE OR ACHIEVEMENT OF A NORMAL BODY WEIGHT (ID 820, 823) PURSUANT TO ARTICLE 13(1) OF REGULATION (EC) NO 1924/200

  EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
  European Food Safety Authority (EFSA), Parma, Italy
  EFSA Journal 2009;7(9):1254

• PHYSICOCHEMICAL PROPERTIES OF OAT BETAGLUCAN INFLUENCE ITS ABILITY TO REDUCE SERUM LDLCHOLESTEROL IN HUMANS: A RANDOMIZED CLINICAL TRIA

  Wolever TMS et al.
  Am J Clin Nutr 2010; 92: 723-32.

• MECHANISM OF SERUM CHOLESTEROL REDUCTION BY OAT BRAN

  Marlett J A, et al.
  Hepathology20:1450, 1994

• CHANGES IN BLOOD CHOLESTEROL AND STEROL METABOLITES ALTER INTAKE OF PRODUCTS ENRICHED WITH AN OAT BRAN CONCENTRATE WITHIN A CONTROLLED DIET.

  Amundsen ÅL et al.
  Scandinavian Journal of Nutrition 2003; 47 (2): 68-74

• FOUR-WEEK LOW-GLYCEMIC INDEX BREAKFAST WITH A MODEST AMOUNT OF SOLUBLE FIBERS IN TYPE 2 DIABETIC MEN.

  Kabir M, et al. Metabolim, 2002. 51(7): p 819-26.

• OAT BRAN BREAD PRODUCTS IMPROVE LONG-TERM CONTROL OF DIABETES. A PILOT STUDY

  Pick M ,. et al.
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• SCIENTIFIC OPINION ON THE SUBSTANTIATION OF HEALTH CLAIMS RELATED TO BETAGLUCANS FROM OATS AND BARLEY AND MAINTENANCE OF NORMAL BLOOD LDL-CHOLESTEROL CONCENTRATIONS (ID 1236, 1299), INCREASE IN SATIETY LEADING TO A REDUCTION IN ENERGY INTAKE (ID 851, 852), REDUCTION OF POST-PRANDIAL GLYCAEMIC RESPONSES (ID 821, 824), AND ‘DIGESTIVE FUNCTION” (ID 850) PURSUANT TO ARTICLE 13(1) OF REGULATION (EC) NO1924/200

  EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)European Food Safety Authority (EFSA), Parma, Italy
  EFSA Journal 2011;9(6):2207

• EFFECTS OF BREAKFAST CEREALS CONTAINING VARIOUS AMOUNTS OF BETAGLUCAN FIBERS ON PLASMA GLUCOSE AND INSULIN RESPONSE IN NIDDM SUBJECTS.

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• DEPRESSION OF THE GLYCEMIC INDEX BY HIGH LEVELS OF BETA-GLUCANFIBER IN TWO FUNCTIONAL FOODS TESTED IN TYPE 2 DIABETES.

  Jenkins, A L, et al.
  Eur J Clin Nutr, 2002, 56(7): p. 622-8.

• GLYCEMIC RESPONSE TO OAT BRAN MUFFINS TREATED TO VARY MOLECULAR WEIGHT OF BETAGLUCAN.

  Tosh S, et al.
  Cereal Chem. 2008, 85(2):211-217.

• GLYCEMIC RESPONSE TO EXTRUDED OAT BRAN CEREALS PROCESSED TO VARY IN MOLECULAR WEIGHT

  Brummer et al.
  Cereal Chem. 89(5):255–261

• AVERAGE MEASURED SOLUBILITY AT 37O C OF BETAGLUCAN

• PROCESSING AFFECTS THE PHYSICOCHEMICAL PROPERTIES OF BETAGLUCAN IN OAT BRAN CEREAL

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  J. Agric. Food Chem. 2010, 58, 7723–7730

• EFFECT 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 SYSTEM.

  Beer MU et al.
  Cereal Chem. 74(6):705-709

• THE EFFECT OF PROCESSING ON THE MOLECULAR WEIGHT AND EXTRACTABILITY OF OAT BETAGLUCAN USING A METHOD TO SIMULATE

  physiological digestion
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• OAT Β-GLUCAN INCREASES POSTPRANDIAL CHOLECYSTOKININ LEVELS, DECREASES INSULIN RESPONSE AND EXTENDS SUBJECTIVE SATIETY IN OVERWEIGHT SUBJECTS

  Beck EJ et al.
  Mol. Nutr. Food Res. 2009, 53, 1343–1351

• Β-GLUCAN REDUCE LDL CHOLESTEROL IN PATIENTS WITH MYASTHENIA GRAVIS

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