Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes-Reference-Cited by-同舟云学术

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Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes

Published:2004-01-01 Issue:1 Volume:27 Page:281-282
ISSN:0149-5992
Container-title:Diabetes Care
language:en
Short-container-title:

Author:

Johnston Carol S.¹,Kim Cindy M.¹,Buller Amanda J.¹

Affiliation:

1. From the Department of Nutrition, Arizona State University, Mesa, Arizona

Publisher

American Diabetes Association

Subject

Advanced and Specialized Nursing,Endocrinology, Diabetes and Metabolism,Internal Medicine

Link

https://diabetesjournals.org/care/article-pdf/27/1/281/563800/281.pdf

Reference4 articles.

1. Ebihara K, Nakajima A: Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch. Agric Biol Chem 52:1311–1312, 1988

2. Matsuda M, DeFronzo RA: Insulin sensitivity indices obtained from oral glucose tolerance testing. Diabetes Care 22:1462–1470, 1999

3. Ogawa N, Satsu H, Watanabe H, Fukaya M, Tsukamoto Y, Miyamoto Y, Shimizu M: Acetic acid suppresses the increase in disaccharidase activity that occurs during culture of Caco-2 cells. J Nutr 130:507–513, 2000

4. Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y, Sato Y: Acetic acid feeding enhances glycogen repletion in liver and skeletal muscle of rats. J Nutr 131:1973–1977, 2001

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