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.

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作者： Mohammad Mukul,Hossain ^[1] ; Juscelino,Tovar ^[1] ; Lieselotte,Cloetens ^[2] ; Anne,Nilsson ^[1]

作者单位： Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden. ^[1] Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden. ^[2]

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

主题词人类(Humans);胃促生长素(Ghrelin);血糖(Blood Glucose);交叉研究(Cross-Over Studies);糖尿病, 2型(Diabetes Mellitus, Type 2);膳食纤维(Dietary Fiber);胃肠激素类(Gastrointestinal Hormones);胰岛素(Insulin);胰高血糖素样肽1(Glucagon-Like Peptide 1);脂类(Lipids);饭后期间(Postprandial Period)

DOI 10.3390/nu15204389

PMID 37892464

发布时间 2023-10-30

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Nutrients

2023年15卷20期

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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.

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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.

Nutrients

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