طراحی وب سایت

... 5 proprietary and emerging science health “consumption of cereal products high in slowly digestible starch raises blood glucose concentrations less after a meal than cereal products low in slowly digestible starch” ... efsa’s panel on dietetic products, nutrition and allergies(nda) gave the dossier the thumbs up in recommending this claim based on the evidence it perused: “consumption of cereal products high in slowly digestible starch raises blood glucose concentrations less after a meal than cereal products low in slowly digestible starch”

... “the loss of crystalline structure in sucrose, glucose, and fructose has been shown to be due to the kinetic process of thermal decomposition … rather than thermodynamic melting,” said the researchers

... these beta cells can lose their sensitivity to glucose (i ... they no longer produce sufficient insulin in response to an increasing blood glucose level after a meal for example)

... high quality chromium picolinate, the blood glucose controlling mineral form last year approved for use in foods in the european union by the european food safety authority (efsa), is benefitting from the approval that backed high quality forms of the synthetically produced substance, a supplier has said

... in contrast, the glycemic profile measuring system, developed by dr liza rosén, a doctor in applied nutrition at lund university in sweden, may provide a more accurate picture of the blood glucose response because it also takes the curve's appearance into account ... however, white pasta produces just as good a blood glucose response as wholewheat pasta,” said rosén

... sugar-sweetened foods and drinks are not a cause of weight gain, says efsa the european food safety authority (efsa) article 13, general function opinion delivered yesterday found replacing sugars with intense sweeteners does not contribute to the maintenance or achievement of a normal body weight or normal blood glucose concentrations

... many positive opinions, many more negative in the latest batch of efsa health claim missives probiotic claims continued to be rejected under the nutrition and health claims regulation (nhcr), but there were positive opinions including: dietary fibres and blood cholesterol; cereal fibre and bowel function; carbohydrate-electrolyte drinks and endurance performance; low sodium and blood pressure; dietary fibre and blood glucose; melatonin and sleep; very low calorie diets and body weight ... fructose when replacing sucrose or glucose in foods or beverages can reduce post-prandial glycaemic responses ... replacing sugars with intense sweeteners does not contribute to the maintenance or achievement of a normal body weight or normal blood glucose concentrations

... in the first study, researchers from the school of medicine at the university of texas health science center, san antonio, reported that diet soft drink consumption is associated with increased waist circumference in humans, whilst the second study that found aspartame raised fasting glucose levels in diabetes-prone mice ... “a number of research studies have examined whether low-calorie sweeteners have an effect on appetite, and, notably, whether they influence the level of insulin and glucose in the blood ... this study showed that there was no difference in the levels of blood glucose in persons having consumed a low-calorie sweetened beverage and those who consumed water,” said the isa

... an electronic tongue could be used as a reliable and cheap alternative for the real-time quantification of fructose and glucose in samples of commercial soft drinks, according to new research

... mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines ... using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added