| Autor: |
Leila Hammond, Megan Wurtele, Ricardo de Almeida, Constança Silva, Janine DeBlasi, Yan Lu, Nick Bellissimo |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 13, Iss 15, p 2308 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods13152308 |
| Popis: |
Allulose is a rare sugar that provides p < 0.001), time (p < 0.001), and treatment-by-time interaction (p = 0.002). Allulose (40 g) resulted in a reduction in in vitro glucose release from rice alone and rice digested with allulose (10 g), allulose (20 g), and fructose. The incremental area under the curve (iAUC) for in vitro glucose release was lower after allulose (40 g) (p = 0.005) compared to rice control and allulose (10 g) but did not differ from allulose (20 g) or fructose. This study demonstrates that allulose reduces glucose release from carbohydrates, particularly at higher doses, underscoring its potential as a food ingredient with functional benefits. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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