Design of low glycemic response foods using polyphenols from seaweed
نویسندگان
چکیده
منابع مشابه
Variations in the Glycemic Response to Carbohydrates: Do High Responders Have a Special Benefit of Using Low Glycemic Foods?
The postprandial blood glucose elevation (PPG) seems to be an important risk factor for diabetes Type 2 and coronary heart disease. We have tested whether high responders have a greater PPG reduction than low responders when changing from high to low glycemic foods, as might be anticipated. In 25 healthy, young men the glycemic effects of six different, low glycemic foods (each ingested in port...
متن کاملPolyphenols and Glycemic Control.
Growing evidence from animal studies supports the anti-diabetic properties of some dietary polyphenols, suggesting that dietary polyphenols could be one dietary therapy for the prevention and management of Type 2 diabetes. This review aims to address the potential mechanisms of action of dietary polyphenols in the regulation of glucose homeostasis and insulin sensitivity based on in vitro and i...
متن کاملSoy foods have low glycemic and insulin response indices in normal weight subjects
BACKGROUND Foods with a low glycemic index (GI) may provide a variety of health benefits. The objective of the present study was to measure the GI and insulin index (II) of select soy foods. METHODS The study was conducted in two parts with low-carbohydrate products being tested separately. In Experiment 1, subjects averaged 23.2 years of age with BMI = 22.0 kg/m2, while subjects in Experimen...
متن کاملEquivalent glycemic load (EGL): a method for quantifying the glycemic responses elicited by low carbohydrate foods
BACKGROUND Glycemic load (GL) is used to quantify the glycemic impact of high-carbohydrate (CHO) foods, but cannot be used for low-CHO foods. Therefore, we evaluated the accuracy of equivalent-glycemic-load (EGL), a measure of the glycemic impact of low-CHO foods defined as the amount of CHO from white-bread (WB) with the same glycemic impact as one serving of food. METHODS Several randomized...
متن کاملStarchy foods and glycemic index.
Different starchy foods produce different glycemic responses when fed individually, and there is some evidence that this also applies in the context of the mixed meal. A major reason appears to relate to the rate at which the foods are digested and the factors influencing this. A similar ranking in terms of glycemic response to specific foods is seen independent of the carbohydrate tolerance st...
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ژورنال
عنوان ژورنال: Journal of Functional Foods
سال: 2019
ISSN: 1756-4646
DOI: 10.1016/j.jff.2019.03.004