Effect of bread containing resistant starch on postprandial blood glucose levels in humans

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 3, 2005, Pages 559-566

  Yamada, Yuji ^a   Hosoya, Seio ^a   Nishimura, Shigeru ^a   Tanaka, Takashi ^a   Kajimoto, Yoshitaka ^b   Nishimura, Akira ^b   Kajimoto, Osami ^c  

^a Yamazaki Baking Co Ltd   (Japan)

^b Soiken Inc   (Japan)

^c OSAKA UNIVERSITY   (Japan)

Author keywords

Blood glucose; Bread; Insulin; Resistant starch

Indexed keywords

BLOOD; DISEASE CONTROL; GLUCOSE; INSULIN; METABOLISM; STARCH;

BLOOD GLUCOSE LEVEL; BREAD; DIABETES MELLITUS; TAPIOCA;

FOOD PRODUCTS;

INSULIN; PLACEBO; STARCH;

ADULT; ANTHROPOMETRY; ARTICLE; BLOOD; BLOOD PRESSURE; BREAD; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DOUBLE BLIND PROCEDURE; FEMALE; GLUCOSE BLOOD LEVEL; HEART RATE; HUMAN; MALE; MIDDLE AGED; POSTPRANDIAL STATE;

ADULT; ANTHROPOMETRY; BLOOD GLUCOSE; BLOOD PRESSURE; BREAD; CROSS-OVER STUDIES; DOUBLE-BLIND METHOD; FEMALE; HEART RATE; HUMANS; INSULIN; MALE; MIDDLE AGED; PLACEBOS; POSTPRANDIAL PERIOD; STARCH;

MANIHOT ESCULENTA;

EID: 17844366115     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.69.559     Document Type: Article

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