A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects

BACKGROUND: Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as...

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Detalles Bibliográficos
Autores principales: Hallström, Elinor, Sestili, Francesco, Lafiandra, Domenico, Björck, Inger, Östman, Elin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: CoAction Publishing 2011
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3162347/
https://www.ncbi.nlm.nih.gov/pubmed/21876685
http://dx.doi.org/10.3402/fnr.v55i0.7074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3162347/
https://www.ncbi.nlm.nih.gov/pubmed/21876685
http://dx.doi.org/10.3402/fnr.v55i0.7074

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