Effectiveness of carbohydrates as a functional ingredient in glycemic control

Abstract

High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. On order to highlight the role of carbohydrates in glycemic control and its implications on health, the Onternational Life Sciences Onstitute Brazil held an international workshop on "Carbohydrates, Glycemia and Health". Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the uptake of glucose. Consumers can be aided with the knowledge/awareness of the benefits of high postprandial glycemia control in non-diabetic subjects. Multisectorial actions can contribute to decrease the onset and worsening of NCDs. A strategy indicated to the public in general to expand the availability of products that do not result in a sudden increase of postprandial plasma glucose and/or insulin would be to use alternative ingredients and/or technology in addition to making the legally allowed communication of benefits, which are supported by scientific studies.

Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow‐fleshed cassava‐wheat composite flours

“…The IAUC of the food sample is divided by IAUC of the glucose standard, multiplied by the value of 100 (Brouns et al, 2005). The concept of glycemic response (GI) was introduced to categorize food with starchy component based on the levels in which their digestion and absorption occur (Sardá et al., 2018). Starchy foods are divided into low, medium, or high GI foods in accordance to the level digestion and absorption in the system (Eleazu, 2016; Zhang & Hamaker, 2009).…”

Novel Pyrazolo[3,4‐d]pyrimidine‐Containing Amide Derivatives: Synthesis, Molecular Docking, In Vitro and In Vivo Antidiabetic Activity

“…α‐amylase inhibitors significantly decrease the post‐prandial hyperglycemia in the treatment of T2DM . Inhibitors of this enzyme delays carbohydrate digestion and prolong the overall carbohydrate digestion time, thereby causing a reduction in the rate of glucose absorption, and consequently, blunting the post‐prandial plasma glucose rise …”

Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

“…Resistant starch, on account of their lower digestive, impart some very healthy characteristics to foods, e.g., improved glycaemic control, [91,92] better colonic health, [93,94] lower cardiovascular disease risks, [95] better delivery of active components, etc.…”