Data/hora: 23/09/2024 12:00:53

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	14/10/2016	
Data da última atualização: 	14/11/2016	
Autoria: 	ANUNCIAÇÃO, P. C.; CARDOSO, L. de M.; QUEIROZ, V. A. V.; MENEZES, C. B. de; CARVALHO, C. W. P. de; SANT'ANA, H. M. P.; ALFENAS, R. de C. G.	
Afiliação: 	Pamella Cristine Anunciação, Universidade Federal de Viçosa; Leandro de Morais Cardoso, Universidade Federal de Juiz de Fora; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CICERO BESERRA DE MENEZES, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; Helena Maria Pinheiro-Sant'Ana, Universidade Federal de Viçosa; Rita de Cássia Gonçalves Alfenas, Universidade Federal de Viçosa.	
Título: 	Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	European Journal of Nutrition, 2016.	
DOI: 	10.1007/s00394-016-1314-x	
Idioma: 	Inglês	
Notas: 	published on line 12 out. 2016.	
Conteúdo: 	urpose 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.	
Palavras-Chave: 	Food and beverages; Glycaemic response; Sorghum.	
Thesagro: 	Diabete; Sorgo.	
Thesaurus Nal: 	Bioactive properties; diabetes mellitus; Food composition.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (13319-1) - UPC - AP - DD -  -  -  - DIS