English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Background: The composition of honey and its therapeutic benefits depend partly on the type of the trees from which bees extract their nutrients. It is, therefore, expected that honey produced at various seasons or at different locations might have different properties. Objective: To investigate the glycemic response to three types of locally produced natural honey in comparison to dextrose and table sugar. Design: A cross-over study on healthy volunteers Settings: College of Medicine, University of Basrah Methods: Five apparently healthy volunteers, 3 males and 2 females, took part in the study. Each volunteer received, the three types of honey (Seeba, Sarraji and Nahr-Khooz, one of them spring-type and other two are autumn-type), dextrose, and sugar (75g in 200 ml distilled water) in a cross-over design. Blood glucose level was measured before ingestion and 30 minutes, 1 hour, 1.5 hours and 2 hours after ingestion. Results: The three types of honey raised the blood glucose level 30 minutes after ingestion by a range of 31-39% with respect to pre-ingestion level. There was no statistically significant differences between the three types, although, "Sarraji" type-an autumn-type, tended to result in a lower and "Seeba" honey-a spring type-in a higher blood glucose levels. Generally, the effect of honey on blood glucose was more gentler, on a per gram basis, than dextrose or table sugar, representing 61.8% of the level reached after dextrose or sugar load. Honey glycemic effect is also shortlived; occurring mainly in the first hour after ingestion. Conclusion: Different types of natural honey did not seem to differ significantly in their effect on blood glucose. Their effect in raising the blood glucose is milder and shorter than that caused by same amount of dextrose or table sugar. Studying the effect of smaller doses of honey in diabetic patients is recommended.

the medical journal of basrah university

GLYCEMIC RESPONSE TO THREE DIFFERENT TYPES OF LOCALLY PRODUCED NATURAL HONEY COMPARED WITH DEXTROSE AND ORDINARY TABLE SUGAR IN APPARENTLY HEALTHY VOLUNTEERS