Perspective of β-Glucan as Functional Ingredient for Food IndustryAsif Ahmad1*, Bushra Munir2, Muhammad Abrar4, Shaukat Bashir1, Muhammad Adnan3 and Tahira Tabassum1
- *Corresponding Author:
- Asif Ahmad
Department of Food Technology
Pir Mehr Ali Shah Arid Agriculture University
Rawalpindi, 46300, Pakistan
E-mail: [email protected]
Received date: January 06, 2012; Accepted date: March 07, 2012; Published date: March 12, 2012
Citation: Ahmad A, Munir B, Abrar M, Bashir S, Adnan M, et al. (2012) Perspective of β-Glucan as Functional Ingredient for Food Industry. J Nutr Food Sci 2:133. doi: 10.4172/2155-9600.1000133
Copyright: © 2012 Ahmad A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
β-Glucan is an important functional ingredient having many health benefits. A lot of sources for this valuable ingredient have been identified. β-Glucan from these sources may be extracted to fulfill the ever growing demand for nutraceutical product. The industrialists may also exploit this situation by using this functional ingredient for developing new nutraceutical products. Such products may provide health benefits beyond basic nutrition. Numerous health benefits of β-Glucan are documented in scientific literature that may range from simple stomach problem to complex defense shield against cancer. This review focuses on potential sources of β-glucan, health implications, industrial applications and immunomodulatory effect of β-glucan.