Interesterified palm olein lowers postprandial glucose-dependent insulinotropic polypeptide response in type 2 diabetes
Author:
Funder
Malaysian Palm Oil Board
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s00394-018-1738-6.pdf
Reference29 articles.
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3. Vilsbøll T, Krarup T, Madsbad S, Holst J (2002) Defective amplification of the late phase insulin response to glucose by GIP in obese type II diabetic patients. Diabetologia 45(8):1111–1119
4. Mensink RP, Sanders TA, Baer DJ et al (2016) The increasing use of interesterified lipids in the food supply and their effects on health parameters. Adv Nutr 7(4):719–729
5. Asif M (2011) Process advantages and product benefits of interesterification in oils and fats. Int J Nutr Pharmacol Neurological Dis 1:134–138
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