Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.nature.com/articles/ejcn201325.pdf
Reference55 articles.
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2. Wolever TMS . The Glycaemic Index: A Physiological Classification of Dietary Carbohydrates. CAB International: Oxford, UK, 2006.
3. Wood PJ . Oat and rye β-glucan: properties and function. Cereal Chem 2010; 87: 315–330.
4. Ren Y, Ellis PR, Ross-Murphy SB, Wang Q, Wood PJ . Dilute and semi-dilute solution properties of (1–3)(1–4)-β-D-glucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydr Polym 2003; 53: 401–408.
5. Marciani L, Gowland PA, Spiller RC, Manoj P, Moore RJ, Young P et al. Effect of meal viscosity and nutrients on satiety, intragastric dilution, and emptying assessed by MRI. Am J Physiol Gastrointest Liver Physiol 2001; 280: G1227–G1233.
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