scholarly journals Glycemic response, satiety, gastric secretions and emptying after bread consumption with water, tea or lemon juice: a randomized crossover intervention using MRI

2022 ◽  
Author(s):  
Daniela Freitas ◽  
François Boué ◽  
Mourad Benallaoua ◽  
Gheorghe Airinei ◽  
Robert Benamouzig ◽  
...  
Keyword(s):  
Lemon Juice ◽  
Glycemic Response ◽  
Gastric Secretions

Lemon juice, but not tea, reduces the glycemic response to bread in healthy volunteers: a randomized crossover trial

2020 ◽  
Author(s):  
Daniela Freitas ◽  
François Boué ◽  
Mourad Benallaoua ◽  
Gheorghe Airinei ◽  
Robert Benamouzig ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Crossover Trial ◽  
Lemon Juice ◽  
Glycemic Response ◽  
Randomized Crossover Trial

88-LB: Effects of Grape Skin Extract (GSE) on Glycemic Response to a Starch Challenge in Prediabetic Subjects

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 88-LB
Author(s):  
MEIS ALKASEM ◽  
IBRAHEM ABDALHAKAM ◽  
NOOR N. SULEIMAN ◽  
AHMAD NABIL ISKANDARANI ◽  
TAREQ A. SAMRA ◽  
...  
Keyword(s):  
Skin Extract ◽  
Glycemic Response ◽  
Grape Skin ◽  
Grape Skin Extract

98-LB: Individual Glycemic Response to Ultra-Rapid vs. Rapid Insulin Delivered Automatically with the Ilet Bionic Pancreas System

Diabetes ◽  
2020 ◽  
Vol 69 (Supplement 1) ◽  
pp. 98-LB
Author(s):  
JORDAN SHERWOOD ◽  
HUI ZHENG ◽  
COURTNEY A. BALLIRO ◽  
LAYA EKHLASPOUR ◽  
BRUCE A. BUCKINGHAM ◽  
...  
Keyword(s):  
Glycemic Response

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

The effect of gastric secretions on iron attachment to the small intestine

Pathology ◽  
1973 ◽  
Vol 5 (1) ◽  
pp. 31-38
Author(s):  
C.L. Kimber ◽  
T. Mukherjee
Keyword(s):  
Small Intestine ◽  
Gastric Secretions

Food Services Menu Engineering: Preference, Acceptability, and Popularity Index of Local Food Package Menus to Control the Glycemic Responses of T2DM Subjects

2020 ◽  
Vol 16 (7) ◽  
pp. 1119-1129
Author(s):  
Nurul Hakimah ◽  
Nur Rahman ◽  
Sucipto Sucipto ◽  
Wignyanto Wignyanto ◽  
Aulanni'am Aulanni'am
Keyword(s):  
Local Food ◽  
Food Service ◽  
Nutrient Content ◽  
Portion Size ◽  
Food Type ◽  
Glycemic Response ◽  
Good Glycemic Control ◽  
Engineering Data ◽  
Food Package ◽  
Post Test

Background: The purpose of this study was to analyze the menu engineering data: preferences, acceptances, and popularity indexes of local food package menus with low to moderate glycemic index and how these variables affect the glycemic response of subjects with type 2 diabetes mellitus (T2DM). Methods: This study was a one group pre and post-test experimental study with 21 T2DM participants. A total of 1,764 menu engineering data were obtained during the two-week study period. Fifteen food service survey questions were distributed and anthropometric and glycemic responses were measured. Results: The popularity indexes of the main and snack package menus were significantly different (p=0,000). There was a significant decrease (p<0.05) in Δ RBG levels by 59.6±115.8 mg/ dL (26.7%) and Δ % albumin glycated by 1.5±1.0 (6.1%) (p = 0.000) on 38% subjects with good glycemic control who consumed less food outside the study (12.5%). Price, type of food, type of foodstuff, nutrient content, portion size, food appearance, food texture, GI values, food menu name, and menu conformity to the environment were important considerations in the menu preference and popularity. Conclusion: This study showed that the local food package menu can control the glycemic response of T2DM participants while having a high popularity index. This finding provides an opportunity for the foodservice industry to operate sustainably by considering the factors desired by consumers with T2DM in controlling their long-term glycemic response.

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