Viscosity of gums in vitro and their ability to reduce postprandial hyperglycemia in normal subjects

Autor:	S.L. Brenelli, S.D.S. Campos, M.J.A. Saad
Jazyk:	angličtina
Rok vydání:	1997
Předmět:	viscosity of dietary fiber glucose tolerance test insulin guar gum carboxymethylcellulose pectin Medicine (General) R5-920 Biology (General) QH301-705.5
Zdroj:	Brazilian Journal of Medical and Biological Research, Vol 30, Iss 12, p 1437 (1997)
Druh dokumentu:	article
ISSN:	0100-879X 1414-431X
DOI:	10.1590/S0100-879X1997001200009
Popis:	Experiments were carried out in vitro with three viscous polysaccharides (guar gum, pectin, and carboxymethylcellulose (CMC)) of similar initial viscosity submitted to conditions that mimic events occurring in the stomach and duodenum, and their viscosity in these situations was compared to their actions on postprandial hyperglycemia in normal human subjects. Guar gum showed greater viscosity than the other gums during acidification and/or alkalinization and also showed larger effects on plasma glucose levels (35% reduction in maximum rise in plasma glucose) and on the total area under the curve of plasma glucose (control: 20,314 ± 1007 mg dl-1 180 min-1 vs guar gum: 18,277 ± 699 mg dl-1 180 min-1, P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/580a39ef0748445081209399f9e22c6a Zobrazit plný text záznamu View record in DOAJ