Beta-glucan is a polysaccharide widely found in the cell walls of bacteria, fungi, algae and plants (e.g. barley and oats) and is composed of several different types of beta-glycosidic bonds linked together to form linear or branched structures.
 

A systematic literature review and meta-analysis (including 4 randomized controlled trials with 350 patients with type 2 diabetes) showed that oat beta-glucan intake (daily doses of 2.5 g to 3.5 g) for 3 to 8 weeks significantly improved glycemic control, such as lower fasting blood glucose and glycated hemoglobin concentrations.

A systematic literature review and statistical analysis (meta-analysis, including 21 randomized controlled trials with 1120 participants with mild hypercholesterolemia) indicated that intake of β-glucans (daily dose ≥3 g for at least 3 weeks) reduced total cholesterol (-0.27 mmol/L) and LDL cholesterol (-0.26 mmol/L) compared with controls. L).
In addition, subgroup analysis further showed that a food matrix combining "solid product" and "liquid product" together was considered to be the best way to exploit its beneficial properties.

Another systematic literature review and meta-analysis (including 12 randomized controlled trials) showed that the intake of products containing beta-glucans in the intervention group reduced body weight and body mass index compared to the control group.