Uso de los B-glucanos del hongo Ganoderma lucidum en productos lácteos y de panadería y sus efectos sobre la salud cardiovascular y la diabetes.

Abstract

The current pace of life has led societies to replace natural or homemade foods with processed foods because they are easily accessible and eliminate cooking times; however, these new alternatives tend to be high in calories and ingredients that are harmful to health, which over time tend to lead to cardiovascular diseases or diabetes, which are among the leading causes of death worldwide. As an alternative to the use of these substances, the food industry proposes the use of β-glucans, which are polymers of glucose, noted for having a high therapeutic power associated with the reduction of cholesterol and glycemia in foods that incorporate them. The β-glucans are widely distributed in nature, since they can be found in the endosperm of whole cereals such as corn, barley or oats, but also in yeasts and organisms such as bacteria or fungi. This monograph presents a description and compilation of existing data on the inclusion of β-glucans from the fungus Ganoderma lucidum in the food industry, specifically in foods of high population consumption such as dairy and bakery products, as well as the effects that these generate on cardiovascular health and diabetes through a documentary research from the Scopus, ScienceDirect and Redalyc databases using primary and secondary sources.