Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

European Journal of Nutrition

Volumn 47, Issue 6, 2008, Pages 294-300

  Alminger, Marie ^a   Eklund Jonsson, Charlotte ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

glucan; Amylose; Glycemic; Insulin; Tempe fermentation

Indexed keywords

AMYLOSE; BETA GLUCAN; CARBOHYDRATE; GLUCOSE; INSULIN;

ADULT; AGED; ARTICLE; BARLEY; BLOOD SAMPLING; CEREAL; FEMALE; FERMENTED PRODUCT; GENOTYPE; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE TEST; GLYCEMIC INDEX; GRAIN; HUMAN; HUMAN EXPERIMENT; INSULIN BLOOD LEVEL; MALE; NORMAL HUMAN; OAT; STATISTICAL SIGNIFICANCE;

AMYLOSE; AREA UNDER CURVE; AVENA SATIVA; BETA-GLUCANS; BLOOD GLUCOSE; CEREALS; DIETARY FIBER; FEMALE; FERMENTATION; GENOTYPE; GLYCEMIC INDEX; HORDEUM; HUMANS; INSULIN; MALE; POSTPRANDIAL PERIOD;

HORDEUM;

EID: 50649110031     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00394-008-0724-9     Document Type: Article

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