Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects

American Journal of Clinical Nutrition

Volumn 71, Issue 5, 2000, Pages 1123-1128

  Lu, Zhong X ^b   Walker, Karen Z ^b   Muir, Jane G ^b   Mascara, Tom ^b   O'Dea, Kerin ^a  

^a MONASH MEDICAL CENTRE   (Australia)

^b NONE

Author keywords

Arabinoxylan; Blood glucose; Blood insulin; Bread; Byproduct of wheat flour processing; Dietary fiber; Healthy volunteers; Hemicellulose; Meal tolerance test

Indexed keywords

ARABINOXYLAN; CELLULOSE DERIVATIVE; GLUCOSE; INSULIN; UNCLASSIFIED DRUG;

ADULT; ARTICLE; BREAD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIETARY FIBER; FEMALE; FOOD COMPOSITION; GLUCOSE BLOOD LEVEL; GLUCOSE METABOLISM; HUMAN; INSULIN BLOOD LEVEL; MALE; NORMAL HUMAN; TASTE;

TRITICUM AESTIVUM;

EID: 0034012948     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/71.5.1123     Document Type: Article

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