Glycemic index of pulses and pulse-based products: a review.
Pulses
glycemic index
processed pulses
Journal
Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818
Informations de publication
Date de publication:
2021
2021
Historique:
pubmed:
19
5
2020
medline:
14
4
2021
entrez:
19
5
2020
Statut:
ppublish
Résumé
Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by
Identifiants
pubmed: 32419476
doi: 10.1080/10408398.2020.1762162
doi:
Substances chimiques
Blood Glucose
0
Dietary Carbohydrates
0
Insulin
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM