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| Registros recuperados : 30 | |
| 5. |  | DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de. Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Food Research International, v. 109, p. 175-186, July 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 6. | | D'ALMEIDA, C. T. S.; MAMERI, H.; MOREL, M. H.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; CAMERON, L. C.; TAKEITI, C. Y.; FERREIRA, M. S. L. How does extrusion chage the phenolic profileand impact protein digestibility in sorghum flours? In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020. Saudabilidade na indústria de cereais e panificação: [anais]. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. CBCP; 5 a 9 out.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 7. | | LÚCIO, H.; ANUNCIAÇÃO, P.; SILVA, B. da; SILVA, A. da; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de; PINHEIRO-SANT'ANA, H.; MARTINO, H. Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: a randomized controlled clinical trial. Nutrients, v. 15, n. 17, 3786, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 9. | | AGUIAR, E. V. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; CARVALHO, C. W. P. de; TAKEITI, C. Y.; CAPRILES, V. D. Sorgo cozido, pipocado e extrudado: uma nova alternativa aos cereais de uso comum. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 11. | | PINHEIRO, S. S.; ANUNCIAÇÃO, P. C.; CARDOSO, L. de M.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; SANT'ANA, H. M. P. Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.). Food Chemistry, v. 345, 128775, 2021.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 15. | | QUEIROZ, V. A. V.; AGUIAR, A. da S.; MENEZES, C. B. de; CARVALHO, C. W. P. de; PAIVA, C. L.; FONSECA, P. C.; CONCEIÇÃO, R. R. P. da. A low calorie and nutritive sorghum powdered drink mix: influence of tannin on the sensorial and functional properties. Journal of Cereal Science, London, v. 79, p. 43-49, 2018. Publicado online em 4 out. 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 16. | | GALDEANO, M. C.; MENEZES, N. dos S.; CHÁVEZ, D. W. H.; SILVA, C. M.; SÁ, D. de G. C. F. de; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de. Cereais matinais à base de sorgo produzidos em escala industrial. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2021. 22 p. (Embrapa Agroindústria de Alimentos. Boletim de Pesquisa e Desenvolvimento, 37).| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 17. | | ANUNCIAÇÃO, P. C.; CARDOSO, L. DE M.; GOMES, J. V. P.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; GALDEANO, M. C.; QUEIROZ, V. A. V.; ALFENAS, R. DE C. G.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. Food Chemistry, n. 221, p. 984-989, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 18. | | BERNARDO, C. O.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; CHÁVEZ, D. W. H.; MARTINS, I. B. A.; DELIZA, R.; SÁ, D. de G. C. F. de; QUEIROZ, V. A. V. Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers' perception of sorghum and cereal beverage using word association. Journal of Cereal Science, London, v. 89, article 102793, 2019.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 19. | | 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. Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal. European Journal of Nutrition, v. 57, n. 1, p. 251-257, 2018. Publicado online em 12 out. 2016.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 20. | | CARDOSO, L. de M.; PINHEIRO, S. S.; SILVA, L. L. da; MENEZES, C. B. de; CARVALHO, C. W. P. de; TARDIN, F. D.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment. Food Chemistry, London, v. 172, p. 900-908, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
11/11/2016 |
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Data da última atualização: |
09/08/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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Afiliação: |
Pamella Cristine Anunciação, Universidade Federal de Viçosa; Leandro de Morais Cardoso, Universidade Federal de Juiz de Fora, Campus Governador Valadares; 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. |
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Título: |
Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
European Journal of Nutrition, v. 57, n. 1, p. 251-257, 2018. |
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DOI: |
10.1007/s00394-016-1314-x |
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Idioma: |
Inglês |
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Notas: |
Publicado online em 12 out. 2016. |
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Conteúdo: |
Purpose 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. MenosPurpose 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... Mostrar Tudo |
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Palavras-Chave: |
Composto bioativo; Glicemia. |
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Thesagro: |
Diabete; Sorgo. |
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Thesaurus NAL: |
Bioactive properties; diabetes mellitus; Food composition. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
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008 2018 bl uuuu u00u1 u #d
024 7 $a10.1007/s00394-016-1314-x$2DOI
100 1 $aANUNCIAÇÃO, P. C.
245 $aConsumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal.$h[electronic resource]
260 $c2018
500 $aPublicado online em 12 out. 2016.
520 $aPurpose 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.
650 $aBioactive properties
650 $adiabetes mellitus
650 $aFood composition
650 $aDiabete
650 $aSorgo
653 $aComposto bioativo
653 $aGlicemia
700 1 $aCARDOSO, L. de M.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMENEZES, C. B. de
700 1 $aCARVALHO, C. W. P. de
700 1 $aSANT'ANA, H. M. P.
700 1 $aALFENAS, R. de C. G.
773 $tEuropean Journal of Nutrition$gv. 57, n. 1, p. 251-257, 2018.
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