Postprandial glucose and free fatty acid response is improved by wheat bread fortified with germinated wheat seedlings

Current Topics in Nutraceutical Research

Volumn 6, Issue 1, 2008, Pages 15-21

  Andersen, Gaby ^a   Koehler, Peter ^a,b   Somoza, Veronika ^a,c  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b German Research Centre for Food Chemistry   (Germany)

^c 103 Babcock Hall ^*  (United States)

Author keywords

C peptide; Cereal; Dietary fiber; Insulin clearance; Pro insulin

Indexed keywords

C PEPTIDE; FATTY ACID; GASTRIC INHIBITORY POLYPEPTIDE; GLUCOSE; INSULIN; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIETARY FIBER; ENERGY CONSUMPTION; FATTY ACID BLOOD LEVEL; FIBER; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; LONGITUDINAL STUDY; NORMAL HUMAN; NUT KERNEL; ORAL GLUCOSE TOLERANCE TEST; PROTEIN BLOOD LEVEL; SEEDLING; WHEAT;

TRITICUM AESTIVUM;

EID: 49749090846     PISSN: 15407535     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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