The effects of whole grain high-amylose maize flour as a source of resistant starch on blood glucose, satiety, and food intake in young men

Journal of Food Science

Volumn 79, Issue 12, 2014, Pages H2550-H2556

  Luhovyy, Bohdan L ^a,b   Mollard, Rebecca C ^b   Yurchenko, Svitlana ^b   Nunez, Maria Fernanda ^b   Berengut, Shari ^b   Liu, Ting Ting ^b   Smith, Christopher E ^b   Pelkman, Christine L ^c   Anderson, G Harvey ^b  

^a MOUNT SAINT VINCENT UNIVERSITY   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c Global Nutrition Ingredion Inc   (United States)

Author keywords

Blood glucose; Corn; Food intake; Resistant starch; Satiety

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

AMYLOSE; GLUCOSE BLOOD LEVEL;

ADOLESCENT; ADULT; ANALYSIS; APPETITE; AREA UNDER THE CURVE; BODY MASS; BODY WEIGHT; CALORIC INTAKE; CEREAL; CHEMISTRY; CONTROLLED STUDY; CROSSOVER PROCEDURE; FLOUR; GLUCOSE BLOOD LEVEL; HUMAN; MAIZE; MALE; METABOLISM; NORMAL HUMAN; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL; SATIETY; WHEAT; YOUNG ADULT;

ADOLESCENT; ADULT; AMYLOSE; APPETITE; AREA UNDER CURVE; BLOOD GLUCOSE; BODY MASS INDEX; BODY WEIGHT; CEREALS; CROSS-OVER STUDIES; ENERGY INTAKE; FLOUR; HEALTHY VOLUNTEERS; HUMANS; MALE; SATIATION; TRITICUM; YOUNG ADULT; ZEA MAYS;

EID: 84919338048     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12690     Document Type: Article

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