Talk:Oat beta-glucan

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This page states: "In oats, β-glucan is found mainly in the endosperm of the oat kernel, especially in the outer layers of that endosperm (a marked difference from barley, which contains β-glucan uniformly throughout the endosperm)" It gives reference [3], a book to which I don't have access. But various other sources say otherwise. In the article Processing of oat: the impact on oat's cholesterol lowering effect (https://pubs.rsc.org/en/content/articlehtml/2018/fo/c7fo02006f) published by the Royal Society of Chemistry, I find: "The bran is a coarse outer layer rich in minerals, vitamins, and cell wall polysaccharides, mainly cellulose, arabinoxylan and β-glucan."

This difference is significant to those people who have difficulty with the other dietary effects of bran, and a clarification from an expert would be helpful. Personally, I suspect that the difficulty of separating the bran from the outer layers of endosperm has meant that very few studies capable of resolving this distinction exist. But I'm not a nutritionist or a food chemist. — Preceding unsigned comment added by 2601:1c0:5400:13a0:b46b:53e5:f165:61a8 (talk) 04:41, 7 March 2022 (UTC)