Glucose glycemic index

Modulation of the Postprandial Surge in Plasma Glucose — Glycemic Index... 

The reduced glycemic index has been attributed to PPT-mediated inhibition of a-amyl-ase, maltase, or a-glucosidase (sucrase)," " but the inhibition of these enzymes is not relevant when volunteers have been given glucose per These observations are... 

Dietary fiber Can slow absorption of refined carbohydrates and lower glycemic index of foods, resulting in reduced effects of diabetes due to lower availability of glucose Preuss (2009)... 

Glycemic index (GI) is a measure of the effect of the consumption of a carbohydrate food on blood glucose levels. The glycemic index, introduced by Jenkins et al. (1981), provides a ranking of carbohydrates on a scale from 0 to 100 according to the postprandial (after meal) impact on blood sugar levels. It is defined as the incremental area under the blood glucose response curve associated with a 50 g carbohydrate portion of atest food expressed as a percent of the response to the amount of carbohydrate from a standard food taken by the same subject. 

The glycemic index was, therefore, introduced as an adjunct to available carbohydrate values in diabetes management, to indicate the glycemic potency of available carbohydrate in foods relative to glucose (Jenkins et al., 1981). In recent years GI has developed its own momentum, helped by vigorous promotion, and despite continued discussion about the value it adds to... 

Monro, J. A., Shaw, M. (2008). Glycemic impact, glycemic glucose equivalents, glycemic index and glycemic load definitions, distinctions and implications. American Journal of Clinical Nutrition, 87, 237S-243S. 

Blood glucose concentrations following ingestion of food with low or high glycemic index. 

Source Jennie Brand Miller et al. The Glucose Revolution The Authoritative Guide to the Glycemic index. Sydney Marlowe Company, 1999. 

Suggest why the glycemic index for sucrose is only about 64 percent that of glucose. 

Is it possible to eat a food low on the glycemic index and still experience a significant increase in blood glucose ... 

The GI Diet which favours foods with a low glycemic index (i.e. the intake of which are not followed by a rapid rise in glucose leading to insulin release). Many form part of a comprehensive commercial slimming plan. 

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