β-glucans and their significance for the preparation of functional foods - a review

Michaela Havrlentová, Zuzana Petruláková, Alena Burgárová, František Gago, Andrea Hlinková and Ernest Šturdík
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Michaela Havrlentová: Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic
Zuzana Petruláková: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic
Alena Burgárová: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic
František Gago: University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic
Andrea Hlinková: Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic
Ernest Šturdík: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2011, vol. 29, issue 1, 1-14

Abstract: Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans.

Keywords: cereals; oats; β -glucans; fibre; functional food; health benefit; application (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:162-2009-cjfs

DOI: 10.17221/162/2009-CJFS

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