Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects.

Hossain, Mohammad Mukul; Tovar, Juscelino; Cloetens, Lieselotte; Nilsson, Anne

Hossain, Mohammad Mukul; Tovar, Juscelino; Cloetens, Lieselotte; Nilsson, Anne.

Afiliación

Hossain MM; Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden.
Tovar J; Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden.
Cloetens L; Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden.
Nilsson A; Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden.

Nutrients ; 15(20)2023 Oct 16.

Article en En | MEDLINE | ID: mdl-37892464

Asunto(s)

Diabetes Mellitus Tipo 2; Hormonas Gastrointestinales; Humanos; Ghrelina; Desayuno; Glucemia; Estudios Cruzados; Avena; Voluntarios Sanos; Aceite de Brassica napus; Fibras de la Dieta; Comidas; Insulina; Péptido 1 Similar al Glucagón; Lípidos; Periodo Posprandial

Palabras clave

GLP-1; PYY; RCT; bioactive components; glycaemic regulation; oats; polar lipids; postprandial glycaemic response

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Diabetes Mellitus Tipo 2 / Hormonas Gastrointestinales Límite: Humans Idioma: En Revista: Nutrients Año: 2023 Tipo del documento: Article País de afiliación: Suecia Pais de publicación: Suiza

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