Výsledky vyhledávání - "Jeya Kumar Henry"

Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour

Autor: Jeya Kumar Henry, Seow Peng Tan, Yean Yean Soong, Lai Peng Leong

Publikováno v: Food Chemistry. 164:462-469

Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596ef50a2a207a4cf0609bafcb3c5ce5
https://doi.org/10.1016/j.foodchem.2014.05.041

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Glycemic Index of a Novel High-Fiber White Rice Variety Developed in India--A Randomized Control Trial Study

Autor: Jeya Kumar Henry, Viswanathan Mohan, Nagrajan Lakshmipriya, M Mohamed Jakir, Vasudevan Sudha, Kamala Krishnaswamy, Ranjit Unnikrishnan, Vaidya Ruchi, K K Balasubramaniyam, Rajgopal Gayathri, Mookambika Ramya Bai, Shanmugam Shobana, Ranjit Mohan Anjana

Publikováno v: Diabetes technologytherapeutics. 18(3)

White rice, a common Indian staple, has a high glycemic response and is associated with high risk of type 2 diabetes. The aim of this study was to compare the Glycemic Index (GI) of a newly developed high-fiber white rice (HFWR) with that of commerci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::088a52fca9d6398b5b390f425e61483e
https://pubmed.ncbi.nlm.nih.gov/26741823

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Effect of brown rice, white rice, and brown rice with legumes on blood glucose and insulin responses in overweight Asian Indians: a randomized controlled trial

Autor: Viswanathan Mohan, Vasanti S. Malik, Walter C. Willett, Jeya Kumar Henry, Nicole M. Wedick, Kokila Arumugam, Donna Spiegelman, Biling Hong, Mookambika Ramya Bai, Ranjit Mohan Anjana, Kallingal Praseena, Kamala Krishnaswamy, Rajagopal Gayathri, Vasudevan Sudha, Sabitha Ramachandran, Frank B. Hu

Publikováno v: Diabetes technologytherapeutics. 16(5)

Improving the carbohydrate quality of the diet by replacing the common cereal staple white rice (WR) with brown rice (BR) could have beneficial effects on reducing the risk for diabetes and related complications. Hence we aimed to compare the effects

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::241958ef938185e89ac1968f0ff962e1
https://pubmed.ncbi.nlm.nih.gov/24447043

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