Lower 30 Minute Serum Insulin in Healthy Sprague-Dawley Rats Consuming Chips from Specific Barley Flour Blends-Reference-Cited by-同舟云学术

Lower 30 Minute Serum Insulin in Healthy Sprague-Dawley Rats Consuming Chips from Specific Barley Flour Blends

Published:2013-09 Issue:5 Volume:90 Page:474-479
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Harding Scott V.¹²,Storsley Joanne¹,Thandapilly Sijo J.¹,Ames Nancy P.¹³

Affiliation:

1. Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg R3T 2N2, Canada.

2. Diabetes and Nutritional Sciences Division, King's College London, 150 Stamford Street, London SE1 9NH, United Kingdom.

3. Corresponding author. Phone: (204) 474-7187. Fax: (204) 474-7552. E-mail: nancy.ames@agr.gc.ca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-08-12-0099-R

Reference26 articles.

1. Barley Cultivar, Kernel Composition, and Processing Affect the Glycemic Index

2. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

3. Whole-Grain Foods Do Not Affect Insulin Sensitivity or Markers of Lipid Peroxidation and Inflammation in Healthy, Moderately Overweight Subjects

4. Effect of dietary fibers on glycemia and insulinemia and on gastrointestinal function in rats

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1. Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley;Foods;2023-07-08

2. A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers;British Journal of Nutrition;2015-04-08