Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study

Food Chemistry

Volumn 180, Issue , 2015, Pages 203-210

  Goh, Royston ^a   Gao, Jing ^a   Ananingsih, Victoria K ^a,b   Ranawana, Viren ^c   Henry, Christiani Jeyakumar ^c   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b SOEGIJAPRANATA CATHOLIC UNIVERSITY   (Indonesia)

^c AGENCY FOR SCIENCE   (Singapore)

Author keywords

Bread; Glycaemic potential; Green tea catechins; In vitro digestibility

Indexed keywords

FLAVONOIDS; PHENOLS; TEA; VITAMINS;

BREAD; CONCENTRATION LEVELS; GLYCAEMIC POTENTIAL; GREEN TEA; GREEN TEA EXTRACTS; IN-VITRO; LOW GLYCAEMIC-INDEX; NEGATIVE CORRELATION;

BAKERIES;

CATECHIN; GLUCOSE; GREEN TEA EXTRACT; STARCH; ANTIOXIDANT; GLUCOSE BLOOD LEVEL; PLANT EXTRACT; TEA;

ARTICLE; BREAD; CONTROLLED STUDY; CORRELATIONAL STUDY; DIGESTION; GLYCEMIC INDEX; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; TEA; ANALYSIS; CHEMISTRY; DRUG EFFECTS; GLUCOSE BLOOD LEVEL;

ANTIOXIDANTS; BLOOD GLUCOSE; BREAD; CATECHIN; IN VITRO TECHNIQUES; PLANT EXTRACTS; STARCH; TEA;

EID: 84923379569     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.054     Document Type: Article

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