Influence of polyphenols from lingonberry, cranberry, and red grape on in vitro digestibility of rice

References

• Atkinson FS, Foster-Powell K, Brand-Miller JC. 2008. International tables of glycemic index and glycemic load values: 2008. Diabetes Care 31:2281–2283
   PubMed Web of Science ®Google Scholar
• Blaak EE, Antoine JM, Benton D, Björck I, Bozzetto L, Brouns F, Diamant M, et al. 2014. Impact of postprandial glycaemia on health and prevention of disease. Obes Rev 13:923–984
   Web of Science ®Google Scholar
• Boath AS, Stewart D, McDougall GJ. 2012. Berry components inhibit α-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry. Food Chem 135:929–936
   PubMed Web of Science ®Google Scholar
• Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS. 2005. Glycaemic index methodology. Nutr Res Rev 18:145–171
   PubMed Web of Science ®Google Scholar
• Collier G, O'Dea K. 1983. The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein. Am J Clin Nutr 37:941–944
   PubMed Web of Science ®Google Scholar
• Durge AV, Sarkar S, Singhal RS. 2013. Stability of anthocyanins as pre-extrusion colouring of rice extrudates. Food Res Int 50:641–646
   Web of Science ®Google Scholar
• Englyst HN, Hudson GJ. 1987. Colorimetric method for routine measurement of dietary fibre as non-starch polysaccharides. A comparison with gas-liquid chromatography. Food Chem 24:63–76
   Web of Science ®Google Scholar
• Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. 1999. Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response. Am J Clin Nutr 69:448–454
   PubMed Web of Science ®Google Scholar
• Ercan N, Gannon MC, Nuttall FQ. 1994. Effect of added fat on the plasma glucose and insulin response to ingested potato given in various combinations as two meals in normal individuals. Diabetes Care 17:1453–1459
   PubMed Web of Science ®Google Scholar
• Frei M, Siddhuraju P, Becker K. 2003. Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chem 83:395–402
   Web of Science ®Google Scholar
• Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sánchez-Zapata E, Pérez-Alvarez JA. 2010. Resistant starch as functional ingredient: a review. Food Res Int 43:931–942
   Web of Science ®Google Scholar
• Grussu D, Stewart D, McDougall GJ. 2011. Berry polyphenols inhibit α-amylase in vitro: identifying active components in rowanberry and raspberry. J Agric Food Chem 59:2324–2331
   PubMed Web of Science ®Google Scholar
• Hargrove JL, Greenspan P, Hartle DK, Dowd C. 2011. Inhibition of aromatase and α-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts. J Med Food 14:799–807
   PubMed Web of Science ®Google Scholar
• Hendry GAF, Houghton JD. 1996. Natural food colorants. Boston (MA): Springer
   Google Scholar
• Jayaprakasam B, Vareed SK, Olson LK, Nair MG. 2005. Insulin secretion by bioactive anthocyanins and anthocyanidins present in fruits. J Agric Food Chem 53:28–31
   PubMed Web of Science ®Google Scholar
• Kylli P, Nohynek L, Puupponen-Pimiaü R, Westerlund-Wikstroü MB, Leppaünen T, Welling J, Moilanen E, Heinonen M. 2011. Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: isolation, identification, and bioactivities. J Agric Food Chem 59:3373–3384
   PubMed Web of Science ®Google Scholar
• Lau E, Soong YY, Zhou W, Henry J. 2014. Can bread processing conditions alter glycaemic response? Food Chem 173:250–256
   PubMed Web of Science ®Google Scholar
• Lehmann U, Robin F. 2007. Slowly digestible starch – its structure and health implications: a review. Trends Food Sci Technol 18:346–355
   Web of Science ®Google Scholar
• McDougall GJ, Shpiro F, Dobson P, Smith P, Blake A, Stewart D. 2005. Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. J Agric Food Chem 53:2760–2766
   PubMed Web of Science ®Google Scholar
• McDougall GJ, Stewart D. 2005. The inhibitory effects of berry polyphenols on digestive enzymes. Biofactors 23:189–195
   PubMed Web of Science ®Google Scholar
• Mishra S, Monro JA. 2009. Digestibility of starch fractions in wholegrain rolled oats. J Cereal Sci 50:61–66
   Web of Science ®Google Scholar
• Monro JA, Mishra S. 2010. Glycemic impact as a property of foods is accurately measured by an available carbohydrate method that mimics the glycemic response. J Nutr 140:1328–1334
   PubMed Web of Science ®Google Scholar
• Rockenbach II, Gonzaga LV, Rizelio VM, Gonçalves AEDSS, Genovese MI, Fett R. 2011. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Res Int 44:897–901
   Web of Science ®Google Scholar
• Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Agric Food Chem 46:1460–1464
   Web of Science ®Google Scholar
• Sugiyama M, Tang AC, Wakaki Y, Koyama W. 2003. Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr 57:743–752
   PubMed Web of Science ®Google Scholar
• Sun Q, Spiegelman D, van Dam RM, Holmes MD, Malik VS, Willett WC, Hu FB. 2010. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med 170:961–969
   PubMed Web of Science ®Google Scholar
• Wolever TM, Jenkins DJ. 1986. The use of the glycemic index in predicting the blood glucose response to mixed meals. Am J Clin Nutr 43:167–172
   PubMed Web of Science ®Google Scholar
• Woolnough JW, Monro JA, Brennan CS, Bird AR. 2008. Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisation. Int J Food Sci Technol 43:2245–2256
   Web of Science ®Google Scholar