Starch with High Amylose and Low in Vitro Digestibility Increases Short-Chain Fatty Acid Absorption, Reduces Peak Insulin Secretion, and Modulates Incretin Secretion in Pigs-Reference-Cited by-同舟云学术

Starch with High Amylose and Low in Vitro Digestibility Increases Short-Chain Fatty Acid Absorption, Reduces Peak Insulin Secretion, and Modulates Incretin Secretion in Pigs

Published:2011-01-19 Issue:3 Volume:141 Page:398-405
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Regmi Prajwal R.¹,van Kempen Theo A. T. G.²³,Matte J. Jacques⁴,Zijlstra Ruurd T.¹

Affiliation:

1. University of Alberta, Edmonton, Alberta T6G 2P5, Canada

2. Provimi Research and Innovation Centre, 5334 LD Velddriel, The Netherlands

3. North Carolina State University, Raleigh, NC 27695

4. Agriculture and Agri-Food Canada, Sherbrooke, Quebec J1M 1Z3, Canada

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/141/3/398/23952027/398.pdf

Reference45 articles.

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2. The effect of amylose-lipid complex formation on enzyme susceptibility of sago starch;Cui;Food Chem.,1999

3. Dietary carbohydrates and insulin sensitivity;Mathers;Curr Opin Clin Nutr Metab Care.,1998

4. Biology of incretins: GLP-1 and GIP;Baggio;Gastroenterology.,2007

5. Plasma glucose and insulin reduction after consumption of breads varying in amylose content;Behall;Eur J Clin Nutr.,2002

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