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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...
| Autores principales: | , , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2009
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| Materias: | |
| 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 |