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Englyst Carbohydrates Research and Service Ltd.
Glycemic index of cereal products explained by available glucose
May 14th, 2003
The glycemic index of cereal products can be explained by their content of rapidly and slowly available glucose. "Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesized that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycemic index (GI) and insulinemic index (II) for cereal products," researchers in England and France report. "Twenty-three products (five breakfast cereals,...
Source: Biotech Week (2003-05-14)
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