Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal | Zendy

Pamella Cristine Anunciação | Zendy; Leandro de Morais Cardoso | Zendy; Valéria Aparecida Vieira Queiróz | Zendy; C. B. de Menezes | Zendy; Carlos Wanderlei Piler de Carvalho | Zendy; Helena Maria Pinheiro-Sant’Ana | Zendy; Rita de Cássia Gonçalves Alfenas | Zendy

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Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal

Author(s) -

Pamella Cristine Anunciação,

Leandro de Morais Cardoso,

Valéria Aparecida Vieira Queiróz,

C. B. de Menezes,

Carlos Wanderlei Piler de Carvalho,

Helena Maria Pinheiro-Sant’Ana,

Rita de Cássia Gonçalves Alfenas

Publication year - 2016

Publication title -

european journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.321

H-Index - 96

eISSN - 1436-6215

pISSN - 1436-6207

DOI - 10.1007/s00394-016-1314-x

Subject(s) - food science , meal , sorghum , glycaemic index , consumption (sociology) , chemistry , medicine , biology , diabetes mellitus , agronomy , glycemic index , glycemic , endocrinology , social science , sociology

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.

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