2018
DOI: 10.1039/c7fo01768e
|View full text |Cite
|
Sign up to set email alerts
|

Abstract: Reducing the glycaemic response to carbohydrate-containing foods may have desirable physiological effects for many people. Here, we aimed to determine the minimum amount of oat β-glucan from oat-bran which, when added to instant-oatmeal, would reduce the glycaemic response by 20% compared to a β-glucan-free cereal. Therefore, the glycaemic responses elicited by one serving (27 g) instant-oatmeal plus 247 g 2% milk (IO, 28 g available-carbohydrate, 1.2 g β-glucan) or IO plus 0.2, 0.4, 0.8 or 1.6 g oat β-glucan … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

2
28
0

Year Published

2018
2018
2024
2024

Publication Types

Select...
9
1

Relationship

0
10

Authors

Journals

citations
Cited by 39 publications
(30 citation statements)
references
References 44 publications
2
28
0
Order By: Relevance
“…The decreased AUC resulting from reheating is significant because reducing post-prandial glucose fluctuations has several benefits, such as the reduction of inflammation and oxidative stress, [34]. Schisano et al [35], reported that exposure of cultured endothelial cells to oscillating glucose concentrations was more deleterious than constant high glucose exposure and induced a metabolic memory after glucose normalisation, as well as causing greater apoptosis.…”
Section: Discussionmentioning
confidence: 99%
“…The decreased AUC resulting from reheating is significant because reducing post-prandial glucose fluctuations has several benefits, such as the reduction of inflammation and oxidative stress, [34]. Schisano et al [35], reported that exposure of cultured endothelial cells to oscillating glucose concentrations was more deleterious than constant high glucose exposure and induced a metabolic memory after glucose normalisation, as well as causing greater apoptosis.…”
Section: Discussionmentioning
confidence: 99%
“…The decreased AUC resulting from reheating is significant because flattening the glucose response by reducing peak rise, reduces post-prandial glucose fluctuations, which has several benefits, such as the reduction of inflammation and oxidative stress, [25]. Schisano et.…”
Section: Discussionmentioning
confidence: 99%
“…Beta‐glucans can also positively influence glycaemic index levels and have a prebiotic effect by increasing the diversity of bacterial strains in the gut microbiota (Jayachandran et al ., ; Makki et al ., ). They are classed as a pre‐pharmacological interventions based on their serum lipid lowering capabilities, positive effect on lowering the risk of diabetes and reducing cardiovascular risk factors (Kristek et al ., ; Wang et al ., ; Wolever et al ., ).…”
Section: Evolution Of the Meaning Of Functional Foodmentioning
confidence: 97%