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Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin
randomized clinical trial blood glucose humans insulinemic response postprandial glycemic response
2018/12/14
Background: Resistant starch (RS) and whey protein are thought to be effective nutrients for reducing glycemic responses.
Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin
randomized clinical trial blood glucose humans insulinemic response postprandial glycemic response
2018/12/18
Background: Resistant starch (RS) and whey protein are thought to be effective nutrients for reducing glycemic responses.
Soy foods have low glycemic and insulin response indices in normal weight subjects
low glycemic Soy foods
2008/4/23
Foods with a low glycemic index (GI) may provide a variety of health benefits. The objective of the present study was to measure the GI and insulin index (II) of select soy foods.
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Rye wheat cereal fiber
2017/1/4
Postprandial insulin, glucose-dependent insulinotropic polypeptide, and C-peptide responses to the rye breads were significantly lower than the response to the control; no significant differences in i...