A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

Elinor Hallström; Francesco Sestili; Domenico Lafiandra; Inger Björck; Elin Östman

doi:10.3402/fnr.v55i0.7074

A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

Elinor Hallström, Francesco Sestili, Domenico Lafiandra, Inger Björck, Elin Östman

Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

Sammanfattning

Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.

Originalspråk	engelska
Artikelnummer	7074
Tidskrift	Food & Nutrition Research
Volym	55
DOI	https://doi.org/10.3402/fnr.v55i0.7074
Status	Published - 2011

Bibliografisk information

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)

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10.3402/fnr.v55i0.7074

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title = "A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.",

abstract = "Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.",

author = "Elinor Hallstr{\"o}m and Francesco Sestili and Domenico Lafiandra and Inger Bj{\"o}rck and Elin {\"O}stman",

note = "The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)",

year = "2011",

doi = "10.3402/fnr.v55i0.7074",

language = "English",

volume = "55",

journal = "Food and Nutrition Research",

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T1 - A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

AU - Hallström, Elinor

AU - Sestili, Francesco

AU - Lafiandra, Domenico

AU - Björck, Inger

AU - Östman, Elin

N1 - The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)

PY - 2011

Y1 - 2011

N2 - Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.

AB - Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.

U2 - 10.3402/fnr.v55i0.7074

DO - 10.3402/fnr.v55i0.7074

M3 - Article

C2 - 21876685

VL - 55

JO - Food and Nutrition Research

JF - Food and Nutrition Research

SN - 1654-661X

M1 - 7074

ER -

A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

Sammanfattning

Bibliografisk information

Ämnesklassifikation (UKÄ)

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