Food Science and Technologynpj Science of Food
Barley β-glucan consumption improves glucose tolerance by increasing intestinal succinate concentrations
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Discover how barley β-glucan can transform gut health and enhance glucose metabolism! Research by Kento Mio, Yuka Goto, Tsubasa Matsuoka, Mitsuko Komatsu, Chiharu Ishii, Jiayue Yang, Toshiki Kobayashi, Seiichiro Aoe, and Shinji Fukuda reveals exciting insights about gut microbiota and succinate levels in improving glucose tolerance. Don't miss out on these groundbreaking findings!
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