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Beta-glucans from oats have been recognized as beneficial for human health by reducing risks for cardiovascular diseases. However, beta-glucans from mushrooms and yeasts have not gained sufficient attention from the food industry, although scientific evidence strongly supports their immunostimulating effects. Numerous researchers have indicated high potential of these glucans to be used as anti-infective and antitumor drugs. Although effective when administrated intravenously, fungal beta-glucans are effective when consumed orally, which gives an opportunity to be used in the arena of functional foods. The attendees will learn about health benefits of beta-glucans from yeasts and mushrooms, the results of both in vitro and in vivo studies, and possibilities of forms to be used as food additives and/or ingredients.
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