Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study.

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作者： Alessandro,Mengozzi ^[1] ; Edoardo,Biancalana ^[1] ; Federico,Parolini ^[1] ; Simona,Baldi ^[1] ; Francesco,Raggi ^[2] ; Anna,Solini ^[2]

作者单位： Department of Clinical and Experimental Medicine, University of Pisa, I-56126 Pisa, Italy. ^[1] Department of Surgical, Medical, Molecular and Critical Area Pathology, University of Pisa,I-56126 Pisa, Italy. ^[2]

关键词 glucose homeostasis manufacturing process pasta post-prandial response

主题词成年人(Adult);血糖(Blood Glucose);膳食碳水化合物(Dietary Carbohydrates);食品处理和加工(Food Handling);内环境稳定(Homeostasis);人类(Humans);肠促胰岛素类(Incretins);胰岛素(Insulin);男(雄)性(Male);试点项目(Pilot Projects);饭后期间(Postprandial Period)

DOI 10.3390/nu13020678

PMID 33672666

发布时间 2021-05-13

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Nutrients

2021年13卷2期

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Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study.

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Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study.

Nutrients

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