Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal Eur J Nutr (2018) 57:251–257 https://doi.org/10.1007/s00394-016-1314-x ORIGINAL CONTRIBUTION Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal 1 2 3 Pamella Cristine Anunciação · Leandro de Morais Cardoso · Valéria Aparecida Vieira Queiroz · 3 4 1 Cicero Beserra de Menezes · Carlos Wanderlei Piler de Carvalho · Helena Maria Pinheiro‑Sant’Ana · Rita de Cássia Gonçalves Alfenas Received: 10 May 2016 / Accepted: 25 September 2016 / Published online: 12 October 2016 © Springer-Verlag Berlin Heidelberg 2016 Abstract incremental areas under the glycaemic curve (iAUC) were Purpose Glycaemic control is essential to prevent the man- calculated by the trapezoidal method. ifestation of diabetes in predisposed individuals and the Results Intake of P 3-DXAs drink before the glucose solu- development of associated comorbidities. It is believed that tion resulted in a postprandial iAUC lower than the other sorghum may modulate the glucose response. In this study, sorghum test drinks. Sorghum drinks minimized the post- we investigated the effect of extruded sorghum consump- prandial glycaemia peak. tion, and the profile of bioactive compounds, on postpran - Conclusion Sorghum drinks consumption, especially the P dial glycaemia of a subsequent meal in normal weight and 3-DXAs drink, 30 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Journal of Nutrition Springer Journals

Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2016 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Nutrition
ISSN
1436-6207
eISSN
1436-6215
D.O.I.
10.1007/s00394-016-1314-x
Publisher site
See Article on Publisher Site

Abstract

Eur J Nutr (2018) 57:251–257 https://doi.org/10.1007/s00394-016-1314-x ORIGINAL CONTRIBUTION Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal 1 2 3 Pamella Cristine Anunciação · Leandro de Morais Cardoso · Valéria Aparecida Vieira Queiroz · 3 4 1 Cicero Beserra de Menezes · Carlos Wanderlei Piler de Carvalho · Helena Maria Pinheiro‑Sant’Ana · Rita de Cássia Gonçalves Alfenas Received: 10 May 2016 / Accepted: 25 September 2016 / Published online: 12 October 2016 © Springer-Verlag Berlin Heidelberg 2016 Abstract incremental areas under the glycaemic curve (iAUC) were Purpose Glycaemic control is essential to prevent the man- calculated by the trapezoidal method. ifestation of diabetes in predisposed individuals and the Results Intake of P 3-DXAs drink before the glucose solu- development of associated comorbidities. It is believed that tion resulted in a postprandial iAUC lower than the other sorghum may modulate the glucose response. In this study, sorghum test drinks. Sorghum drinks minimized the post- we investigated the effect of extruded sorghum consump- prandial glycaemia peak. tion, and the profile of bioactive compounds, on postpran - Conclusion Sorghum drinks consumption, especially the P dial glycaemia of a subsequent meal in normal weight and 3-DXAs drink, 30

Journal

European Journal of NutritionSpringer Journals

Published: Oct 12, 2016

References

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