scholarly journals Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods

2008 ◽  
Vol 89 (1) ◽  
pp. 97-105 ◽  
Author(s):  
Jennie C Brand-Miller ◽  
Karola Stockmann ◽  
Fiona Atkinson ◽  
Peter Petocz ◽  
Gareth Denyer
Keyword(s):  
Glycemic Index ◽  
Healthy Subjects ◽  
Postprandial Glycemia

Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects

2017 ◽  
Vol 100 ◽  
pp. 196-203 ◽  
Author(s):  
Diully Mata Balisteiro ◽  
Renata Luise de Araujo ◽  
Luciano Ricardo Giacaglia ◽  
Maria Inés Genovese
Keyword(s):  
Healthy Subjects ◽  
Fruit Juices ◽  
Postprandial Glycemia

scholarly journals Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed with High Glycemic Index Rice

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 437
Author(s):  
Haldar ◽  
Gan ◽  
Tay ◽  
Ponnalagu ◽  
Henry
Keyword(s):  
Glycemic Index ◽  
Plain Water ◽  
Aqueous Extracts ◽  
Traditional Foods ◽  
Postprandial Glycemia ◽  
Randomized Controlled Clinical Trials ◽  
Corn Silk ◽  
High Glycemic Index ◽  
Specific Health

Several plant-based traditional ingredients in Asia are anecdotally used for preventing and/or treating type 2 diabetes. We investigated three such widely consumed ingredients, namely corn silk (CS), cumin (CU), and tamarind (TA). The aim of the study was to determine the effects of aqueous extracts of these ingredients consumed either as a drink (D) with high-glycemic-index rice or added to the same amount of rice during cooking (R) on postprandial glycemia (PPG), insulinemia (PPI), and blood pressure (BP), over a 3 h measurement period. Eighteen healthy Chinese men (aged 37.5 ± 12.5 years, BMI 21.8 ± 1.67 kg/m2) took part in a randomized crossover trial, each completing up to nine sessions. Compared to the control meal (plain rice + plain water), the addition of test extracts in either form did not modulate PPG, PPI, or BP. However, the extracts when added within rice while cooking gave rise to significantly lower PPI than when consumed as a drink (p < 0.01). Therefore, the form of consumption of phytochemical-rich ingredients can differentially modulate glucose homeostasis. This study also highlights the need for undertaking randomized controlled clinical trials with traditional foods/components before claims are made on their specific health effects.

scholarly journals Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects

2013 ◽  
Vol 33 ◽  
pp. 66-74 ◽  
Author(s):  
Diully Mata Balisteiro ◽  
Marcela Roquim Alezandro ◽  
Maria Inés Genovese
Keyword(s):  
Healthy Subjects ◽  
Postprandial Glycemia

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals The Relationship between Glycemic Index and Health

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 536
Author(s):  
Jennie Brand-Miller ◽  
Anette E. Buyken
Keyword(s):  
Chronic Diseases ◽  
Glycemic Index ◽  
Postprandial Glycemia ◽  
The Relationship

There is no question that elevated postprandial glycemia is a significant driver of common chronic diseases globally [...]

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1

2011 ◽  
Vol 59 (22) ◽  
pp. 12139-12148 ◽  
Author(s):  
Liza A. H. Rosén ◽  
Elin M. Östman ◽  
Peter R. Shewry ◽  
Jane L. Ward ◽  
Annika A. M. Andersson ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Whole Grain ◽  
Postprandial Glycemia ◽  
Rye Bread

scholarly journals Determination of the glycemic index of varying proportions of a novel formulation of staple cassava flour - Gari

2017 ◽  
Vol 1 ◽  
pp. 254
Author(s):  
Simeon C. Egba ◽  
Goodluck C Adimuko ◽  
Gospel C. Akokwu ◽  
Humphrey C. Omeoga ◽  
Polycarp N. Okafor
Keyword(s):  
Statistical Analysis ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Standard Operating Procedure ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Cassava Flour ◽  
Standard Operating ◽  
Apparently Healthy

This study was carried out to determine the glycemic index of coconut-enriched gari which was fermented at various durations. A total of 18 apparently healthy subjects participated in the study. The determination of total carbohydrate, crude fibre and available carbohydrate, followed by glycemic index was performed on six samples of the coconut gari using the standard operating procedure. The coconut gari samples (48 hours fermentation) gave mean glycemic index values ranging from 81.96 ± 3.42 - 84.96 ± 4.90 while the 72 hours fermentation gave a mean range of 74.34 ± 2.24 – 82.04 ±5.40. The samples were subjected to statistical analysis using ANOVA and found to be non-significantly (p > 0.05) different when compared to each other. The low G.I rating observed in coconut gari fermented for 72 hours is an indication that the food may be good for consumption as a staple except with under some exceptional conditions. This study suggests that extensive fermentation of gari enriched with coconut could be nutritionally appropriate for diabetics. 

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