Saffron (Crocus sativus L.) powder as an ingredient of rye bread: An anti-diabetic evaluation

Journal of Medicinal Food

Volumn 16, Issue 9, 2013, Pages 847-856

  Bajerska, Joanna ^a   Mildner Szkudlarz, Sylwia ^a   Podgórski, Tomasz ^b   Oszmatek Pruszyńska, Ewa ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b POZNAN UNIVERSITY OF PHYSICAL EDUCATION   (Poland)

Author keywords

Diabetes; Functional food; Rats; Rye bread; Saffron powder

Indexed keywords

ACTIV; CATECHIN; GLUCOSE; INSULIN; PLANT MEDICINAL PRODUCT; POLYPHENOL DERIVATIVE; STREPTOZOCIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANIMAL CELL; ANIMAL EXPERIMENT; ANTIDIABETIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIOASSAY; BREAD; CELL REGENERATION; CHEMICAL COMPOSITION; CONSUMER; CONTROLLED STUDY; CROCUS SATIVUS; DIET RESTRICTION; DRUG EFFICACY; FASTING BLOOD GLUCOSE; FERRIC REDUCING ABILITY OF PLASMA; GLUCOSE BLOOD LEVEL; INSULIN RELEASE; LABORATORY; LIPID DIET; LIPID PEROXIDATION; MALE; NONHUMAN; PANCREAS; PANCREAS ISLET BETA CELL; POWDER; PRIORITY JOURNAL; RAT; REDUCTION; RYE; RYE BREAD; SAFFRON; SENSORY ANALYSIS; STREPTOZOCIN DIABETES; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; BLOOD GLUCOSE; BREAD; CROCUS; DIABETES MELLITUS; FOOD ADDITIVES; HUMANS; HYPOGLYCEMIC AGENTS; INSULIN; MALE; RATS; RATS, WISTAR; SECALE CEREALE; TRIGLYCERIDES;

EID: 84884509079     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2012.0168     Document Type: Article

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