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Article

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.

European journal of nutrition - 1 Sept 2008

Alminger Marie, Eklund-Jonsson Charlotte

Abstract excerpt

BACKGROUND: Several factors can affect glycemic and insulinemic responses from cereal foods. Some suggested factors lowering the responses are; intact botanical structure, high amylose/high ss-glucan cereal varieties, organic acid produced during fermentation and food processes inducing retrogradation of starch. AIM OF THE STUDY: To evaluate the impact of fermented whole grain cereal kernels with high content of...

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PMID: 18633670
DOI: 10.1007/s00394-008-0724-9

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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