Relationship between polyphenol intake and blood glucose response of normal and diabetic individuals.
Relationship between polyphenol intake and blood glucose response of normal and diabetic individuals.
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正常人和糖尿病个体的多酚摄入量与血糖反应之间的关系。
DOI：
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发表时间：
1984
影响因子：
7.1
通讯作者：
A. Jenkins
中科院分区：
文献类型：
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作者：
L. Thompson;J. Yoon;D. Jenkins;T. Wolever;A. Jenkins
五豆科和八非豆科食物的多酚浓度进行了分析，普鲁士蓝和福林丹尼斯的方法，并与血糖反应（血糖指数）在正常或糖尿病志愿者。多酚浓度和摄入量每50克可用的碳水化合物部分是较高的豆类食品比那些在nonleguminous食品。在正常人和糖尿病患者中，观察到血糖指数与多酚的浓度或总摄入量之间呈负相关。多酚，特别是大的聚合类型或缩合单宁，似乎是负责部分降低血糖反应碳水化合物的食物和部分降低血糖反应豆类相比，谷物产品。
Five leguminous and eight nonleguminous foods were analyzed for polyphenol concentration by the Prussian Blue and the Folin Denis methods and correlated with blood glucose response (glycemic index) in normal or diabetic volunteers. Polyphenol concentrations and intakes per 50 g available carbohydrate portions were higher in the leguminous foods than those in the nonleguminous foods. In both normal and diabetic individuals, a negative correlation was observed between glycemic index and the concentration or total intake of polyphenols. Polyphenols, especially the large polymeric type or condensed tannins, appear to be responsible in part for the reduced glycemic response to carbohydrate foods and in part to lower blood glucose response to legumes compared with cereal products.