Specifically, beta-glucan from barley was shown to possess dramatically higher overall antioxidant capability compared to oats and yeast. Beta-D-glucans, normally described as beta glucans, consist of a course of indigestible polysaccharides extensively found in nature in sources such as grains, barley, yeast, germs, algae as well as mushrooms. In oats, they are focused in the bran, more specifically in the aleurone and also sub-aleurone layer.
