Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

BACKGROUND: Rye products have previously been shown to induce comparatively low post-prandial insulin responses; irrespectively of their glycaemic indices (GI). However, the mechanism behind this lowered insulin demand remains unknown. An improved insulin economy might contribute to the benefits see...

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Detalles Bibliográficos
Autores principales: Rosén, Liza AH, Silva, Lorena O Blanco, Andersson, Ulrika K, Holm, Cecilia, Östman, Elin M, Björck, Inger ME
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2009
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2761418/
https://www.ncbi.nlm.nih.gov/pubmed/19781071
http://dx.doi.org/10.1186/1475-2891-8-42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2761418/
https://www.ncbi.nlm.nih.gov/pubmed/19781071
http://dx.doi.org/10.1186/1475-2891-8-42

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