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Welch, R.W. (author), Antoine, J.M. (author), Berta, J.L. (author), Bub, A. (author), Vries, J.de (author), Guarner, F. (author), Hasselwander, O. (author), Hendriks, H. (author), Jäkel, M. (author), Koletzko, B.V. (author), Patterson, C.C. (author), Richelle, M. (author), Skarp, M. (author), Theis, S. (author), Vidry, S. (author), Woodside, J.V. (author)
There is substantial evidence to link what we eat to the reduction of the risk of major chronic diseases and/or the improvement of functions. Thus, it is important for public health agencies and the food industry to facilitate the consumption of foods with particular health benefits by providing consumer products and messages based on scientific...
article 2011
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Jonker, D. (author), Hasselwander, O. (author), Tervilä-Wilo, A. (author), Tenning, P.P. (author), TNO Kwaliteit van Leven (author)
Beta-glucans are glucose polymers present in cereal grains, particularly barley and oat. Consumption of these grains or concentrated beta-glucan preparations has been shown to lower blood cholesterol. The present study was conducted to assess the safety of a high purity (>75%) barley beta-glucan (Glucagel™). The product was fed to Wistar rats (5...
article 2010