Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread sample...

Descripción completa

Detalles Bibliográficos
Autores principales: dos Reis Gallo, Lorenza Rodrigues, Reis, Caio Eduardo Gonçalves, Mendonça, Márcio Antônio, da Silva, Vera Sônia Nunes, Pacheco, Maria Teresa Bertoldo, Botelho, Raquel Braz Assunção
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534547/
https://www.ncbi.nlm.nih.gov/pubmed/34681305
http://dx.doi.org/10.3390/foods10102256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534547/
https://www.ncbi.nlm.nih.gov/pubmed/34681305
http://dx.doi.org/10.3390/foods10102256

Ejemplares similares