Beta-Glucans

There are many different beta-glucans with only small differences in structures.

Beta-glucan from baker’s yeast, considered the most efficective at immune stimulation, is a very good supplement.

Beta-glucans comprise a very diverse group of polysaccharides, but only very few have immune action.

Beta-1,3/1,6-glucan derived from baker’s yeast (Saccharomyces cerevisiae) is the most studied beta-glucan and by far the best documented.

Its immune stimulating efficacy, modus operandi  and safety are considered superior to beta-glucans from other sources.

The molecular structure of baker’s yeast beta-1.3/1.6-glucan is similar to that of potentially damaging microorganisms.

Evolution has taught immune cells or macrophages, the ability to recognize such structures in order to fight them.

Macrophages are equipped with special receptors which bind to baker’s yeast beta-glucans.

 

Beta-glucans are sugars.

They are found in the cell walls of bacteria, fungi, yeasts, algae, lichens, oats and barley.

Since they are produced by the plant, food manufacturers have extraced the polysaccharide and removed it from its protein armor

I believe the natural form of the compound, embedded with its protein component, is the preferred form of the supplement.

Medicianl mushrooms have the most active beta glucans.

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Beta glucans are a large group and often have numbers associated with the specific beta-glucan.

As a group, beta glucans are used as a food additive in products such as salad dressings, frozen desserts, sour cream, and cheese spreads.

One in particular, 1-3,1-6-beta-glucan, which is derived from from baker’s yeast (Saccharomyces cerevisiae), is in the forefront of sports nutrition due to the enhanced immunity that results from it.

 

Many beta-glucans come from fungi. Specificall, the