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Basic Concepts
Published in P. Arpaia, U. Cesaro, N. Moccaldi, I. Sannino, Non-Invasive Monitoring of Transdermal Drug Delivery, 2022
P. Arpaia, U. Cesaro, N. Moccaldi, I. Sannino
Each meal contains a different quantity of nutritious, such as water, carbohydrate, fat protein, glucose, vitamin, and minerals, which are absorbed in different ways by the gastro-intestinal system [107]. It is not easy to evaluate the glucose path through the intestine evaluating plasma glucose, since hepatic glucose balance, namely basal, varies significantly after food ingestion [108]. Thus, it is important to evaluate the effect of food on the glycaemic variability. The index to be taken into account is the Glycaemic Index (GI), a relative measure of the blood glucose raising potential of carbohydrate-rich foods and reflects carbohydrate quality [109]. Low-GI foods can improve blood glucose control in persons with diabetes. Glycaemic load (GL) is the product of carbohydrate content per serving of food and its GI. Low-GI and low-GL diets are associated with lower risk for type-2 diabetes and cardiovascular disease. On the other hand, also type-1 diabetes patients, who need for lifelong insulin treatments, should be taught to count carbohydrates, especially when they have to regulate the insulin dosage before each meal that is different from basal administration. Both for type-1 and type-2 diabetes patients it is important to collaborate with a team of experts in nutrition that can support them in planning the right diet.
Job Demands, Health, and Well-Being for a Changing Population
Published in R. S. Bridger, Introduction to Human Factors and Ergonomics, 2017
Several aspects of the modern diet appear to make food energy too readily available and too easy to consume. The glycemic index (GI) of food is a measure of its effect on raising blood sugar after it has been eaten. Foods with a high GI contain carbohydrates that are digested easily, causing blood sugar levels to rise quickly. The fat and protein content of foods lowers the GI. Milk and dairy products have a low GI because they contain fat and protein, whereas potato, white rice, corn syrup, and fructose have a high GI. Many corn-based breakfast cereals have high GI, whereas oatmeal in a natural form has a low GI. As blood sugar levels rise after a meal, insulin is secreted to enable the glucose to be either metabolized in the muscles or stored as glycogen or fat. People who eat diet rich in foods with a high GI may develop insulin resistance where the body no longer responds to insulin and blood sugar levels remain high causing long-term damage to the arteries.
Ozone: An Advanced Oxidation Technology for Starch Modification
Published in Ozone: Science & Engineering, 2019
R. Pandiselvam, M.R. Manikantan, V. Divya, C. Ashokkumar, R. Kaavya, Anjineyulu Kothakota, S.V. Ramesh
Enzymatic modification also produces starch with low absorption rate and low glycemic index properties suitable for diabetics and cardiovascular patients and reduces its digestion rate (14.5–31%) (Ao et al. 2007). Takii et al. (1999) observed a decreased rate of glucose absorption in comparison with mice administered with highly branched dextrins. Kim and Robyt (2000) demonstrated that mechanism of slow release could be attributed to the formation of complex organic molecules with cyclomaltodextrins. Also, it improves physical and organoleptic properties of starch granules. Kaur et al. (2012) treated rice starch with cyclomaltodextrinase and reduced the amylose content by 28%, producing low amylase-containing starch products, whereas Auh et al. (2006) showed reduced retrogradation rate of enzyme-treated rice starch when stored at 4○C for 7 days. All these enzymatic applications can alter the starch granules without altering their thermal properties, but a varied degree of pasting pattern has been observed with pH (Dura and Rosell 2016).
An extensible mathematical model of glucose metabolism. Part I: the basic glucose-insulin-glucagon model, basal conditions and basic dynamics
Published in Letters in Biomathematics, 2018
Caleb L. Adams, D. Glenn Lasseigne
The importance of understanding the mechanisms of glucose metabolism is obvious for individuals in ill health; however, the mechanisms of glucose metabolism underlie a current debate that is of importance for non-diabetics: Is a severely restricted low-carbohydrate diet appropriate for humans? An evaluation by Sylvetsky et al. (2016) concluded that higher intake of carbohydrate from vegetables and fibre and lower intake of sweets and soda was associated with lower diabetes risk factors. Proponents of such diets note the sharp rise in insulin concentrations following a high-carbohydrate meal and insulin’s promotion of energy storage for the eventual weight gain of an individual. To monitor such intakes, dieters following a low-carbohydrate lifestyle utilize the glycemic index of foods in order to choose a diet that prevents large after-meal increases in the blood glucose concentration (Brand-Miller, 2003). The glycemic index compares the change in blood glucose concentration in an individual after the consumption of a standard quantity of carbohydrate to the change in blood glucose concentration in an individual after the consumption of a same quantity of pure glucose.
Investigating the effect of different inulin-rich substrate preparations from Jerusalem artichoke (Helianthus tuberosus L.) tubers on efficient inulooligosaccharides production
Published in Preparative Biochemistry & Biotechnology, 2021
Oscar K. K. Bedzo, Eugéne van Rensburg, Johann F. Görgens
As functional food ingredient, inulooligosaccharides (IOS) offer benefits such as; enhancing the human immune system, improving adsorption of vitamins and minerals from the gastrointestinal tract, reducing phospholipids, triglycerides and cholesterol levels in the blood and alleviation of constipation or diarrhea.[1,2] As a low caloric and non-cariogenic sweetener with a reduced glycemic index, IOS is suitable for consumption by diabetic individuals and may be used to combat obesity.[3,4] These sugars also promote the growth of bifidobacteria in the large intestine while supressing putrefactive pathogens.[5]