02493naa a2200313 a 450000100080000000500110000800800410001902400350006010000240009524501290011926000090024850000360025752015570029365000250185065000220187565000210189765000120191865000100193065300230194065300230196365300120198670000220199870000220202070000220204270000260206470000230209070000250211377300410213820547002016-11-14       2016    bl uuuu     u00u1 u    #d7 a10.1007/s00394-016-1314-x2DOI1 aANUNCIAÇÃO, P. C.  aConsumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.h[electronic resource]  c2016  apublished on line 12 out. 2016.  aurpose 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 12h 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 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. 30min later, the subjects consumed a glucose solution (25g glucose). Glycaemic response was monitored at times 0 (before glucose solution), 15, 30, 45, 60, 90, 120min (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.  aBioactive properties  adiabetes mellitus  aFood composition  aDiabete  aSorgo  aFood and beverages  aGlycaemic response  aSorghum1 aCARDOSO, L. de M.1 aQUEIROZ, V. A. V.1 aMENEZES, C. B. de1 aCARVALHO, C. W. P. de1 aSANT'ANA, H. M. P.1 aALFENAS, R. de C. G.  tEuropean Journal of Nutrition, 2016.