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https://locus.ufv.br//handle/123456789/18925
Tipo: | Artigo |
Título: | Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal |
Autor(es): | Anunciação, Pamella Cristine Cardoso, Leandro de Morais Queiroz, Valéria Aparecida Vieira Menezes, Cicero Beserra de Carvalho, Carlos Wanderlei Piler de Pinheiro-Sant’Ana, Helena Maria Alfenas, Rita de Cássia Gonçalves |
Abstract: | Glycaemic control is essential to prevent the manifestation of diabetes in predisposed individuals and the development of associated comorbidities. It is believed that sorghum may modulate the glucose response. In this study, we investigated the effect of extruded sorghum consumption, and the profile of bioactive compounds, on postprandial glycaemia of a subsequent meal in normal weight and normoglycaemic subjects. This was a randomized, single-blind, crossover designed study. After a 12 h overnight fasting, ten subjects reported to the laboratory to participate in four experimental sessions, and consumed one of three sorghum test drinks: sorghum P 3-DXAs (with proanthocyanidins—P and rich in 3-deoxyanthocyanidins—3-DXAs); 3-DXAs (without proanthocyanidins and rich in 3-DXAs); and control (low in 3-DXAs and without proanthocyanidins); or a non-sorghum drink. 30 min later, the subjects consumed a glucose solution (25 g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120 min (after glucose solution consumption). The incremental areas under the glycaemic curve (iAUC) were calculated by the trapezoidal method. Intake of P 3-DXAs drink before the glucose solution resulted in a postprandial iAUC lower than the other sorghum test drinks. Sorghum drinks minimized the postprandial glycaemia peak. Sorghum drinks consumption, especially the P 3-DXAs drink, 30 min before the glucose solution resulted in lower iAUC compared to the non-sorghum drink, leading to a lower glycaemic response. |
Palavras-chave: | Diabetes mellitus Glycaemic response Sorghum Food and beverages |
Editor: | European Journal of Nutrition |
Tipo de Acesso: | Springer-Verlag Berlin Heidelberg |
URI: | https://doi.org/10.1007/s00394-016-1314-x http://www.locus.ufv.br/handle/123456789/18925 |
Data do documento: | 12-Out-2016 |
Aparece nas coleções: | Artigos |
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artigo.pdf Until 2100-12-31 | Texto completo | 551,52 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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