Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects

Molecular Nutrition and Food Research

Volumn 60, Issue 5, 2016, Pages 1118-1128

  Stefoska Needham, Anita ^a   Beck, Eleanor J ^a   Johnson, Stuart K ^b   Chu, Jiayue ^b   Tapsell, Linda C ^a  

^a UNIVERSITY OF WOLLONGONG   (Australia)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

GIP; GLP 1; Health; Satiety; Sorghum

Indexed keywords

GASTRIC INHIBITORY POLYPEPTIDE; GHRELIN; GLUCAGON LIKE PEPTIDE 1; INSULIN; PEPTIDE YY;

ADOLESCENT; ADULT; APPETITE; BLOOD; BODY MASS; CHEMISTRY; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET; DOUBLE BLIND PROCEDURE; FEMALE; FOOD GRAIN; GLUCOSE BLOOD LEVEL; HUMAN; MALE; MEAL; METABOLISM; MIDDLE AGED; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; SATIETY; SORGHUM; YOUNG ADULT;

ADOLESCENT; ADULT; APPETITE; BLOOD GLUCOSE; BODY MASS INDEX; BREAKFAST; CROSS-OVER STUDIES; DIET; DOUBLE-BLIND METHOD; EDIBLE GRAIN; FEMALE; GASTRIC INHIBITORY POLYPEPTIDE; GHRELIN; GLUCAGON-LIKE PEPTIDE 1; HUMANS; INSULIN; MALE; MIDDLE AGED; PEPTIDE YY; POSTPRANDIAL PERIOD; SATIATION; SORGHUM; YOUNG ADULT;

EID: 84964769158     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201500672     Document Type: Article

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