Green leafy porridges: how good are they in controlling glycaemic response?
Anuruddhika Subhashinie Senadheera SP, Ekanayake S
International journal of food sciences and nutrition · 9 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2012-07-31 · Int J Food Sci Nutr · vol. 64 · número 2 · págs. 169–174
- Editorial
- Taylor & Francis
- Citado
- 20 citas · más que el 82% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 20 trabajos
- Acceso
- De pago
- Áreas de investigación
- Natural Antidiabetic Agents Studies · Coconut Research and Applications · Seed and Plant Biochemistry
- Palabras clave
- Cassia, Biology, Food science, Murraya, Traditional medicine, Botany, Medicine
- MeSH
- humans, cocos, plant leaves, diabetes mellitus, water, dietary carbohydrates, blood glucose, dietary fats, plant extracts, diet, nutritive value, glycemic index, dietary fiber, adult, sri lanka, oryza
2 autores
- Senadheera Pathirannehelage Anuruddhika Subhashinie Senadheera🇱🇰University of Sri Jayewardenepura
- Sagarika Ekanayake🇱🇰 · autor de correspondenciaUniversity of Sri Jayewardenepura
Resumen
El texto original del estudio, en el idioma en que se publicó.
Green leafy porridges made with leaf water extracts, rice and coconut milk are common Sri Lankan dietary remedies for diabetes. Though water and ethanolic extracts of most leaves elicit hypoglycaemic effects, data are not available on the efficacy when leaf extracts are incorporated into porridges. Thus, an effort was made to evaluate the proximate compositions and glycaemic index (GI) of some commonly consumed green leafy porridges. The GI of rice porridge and coconut milk porridge were measured to evaluate the effect of other ingredients other than the leaf extracts. Rice was the main contributor to carbohydrate (56-68% on dry weight) and water was the main component in porridges (89-93%). Fat and total dietary fibre contents ranged between 2.5-27% and 5-10%, respectively. The GI of all porridges was low (GI ≤ 55), except Cassia auriculata which had a high GI of 77 ± 12. The GIs of coconut milk, Aerva lanata, Hemidesmus indicus, Scoparia dulcis, Asparagus racemosus, Cephalandra indica, Cardiospermum halicacabum, Murraya koenigii and Aegle marmelos were 31 ± 5, 32 ± 5, 40 ± 8, 39 ± 8, 37 ± 4, 49 ± 8, 46 ± 8, 44 ± 8 and 50 ± 8, respectively. All porridges had a low or medium glycaemic loads ( ≤ 19). However, peak blood glucose reductions of ≥ 25% were observed in all leafy and coconut milk porridges, except in C. auriculata and Atlantia zeylanica, when compared with the glucose control. Therefore, green leafy porridges, except Cassia, can be recommended as breakfast meals for diabetics due to their low GI, peak blood glucose reduction and presence of other nutrients in green leaves.
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