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A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

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Author

Summary, in English

Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.

Publishing year

2011

Language

English

Publication/Series

Food & Nutrition Research

Volume

55

Document type

Journal article

Publisher

Co-Action Publishing

Topic

  • Nutrition and Dietetics

Status

Published

ISBN/ISSN/Other

  • ISSN: 1654-661X