Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low...

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Detalles Bibliográficos
Autores principales: Afandi, Frendy Ahmad, Wijaya, Christofora Hanny, Faridah, Didah Nur, Suyatma, Nugraha Edhi, Jayanegara, Anuraga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915790/
https://www.ncbi.nlm.nih.gov/pubmed/33567535
http://dx.doi.org/10.3390/foods10020364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915790/
https://www.ncbi.nlm.nih.gov/pubmed/33567535
http://dx.doi.org/10.3390/foods10020364

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