Consumption of a drink containing extruded sorghum reduces glycaemic response of the subsequent meal - Anunciação, Pamella Cristine; Cardoso, Leandro de Morais; Queiroz, Valéria Aparecida Vieira; de Menezes, Cicero Beserra; de Carvalho, Carlos Wanderlei Piler; Pinheiro-Sant’Ana, Helena Maria; Alfenas, Rita de Cássia Gonçalves (European journal of nutrition, 2018)
Keywords: Anthocyanins - administration & dosage; beverages; Beverages - analysis; Bioactive compounds; Blood glucose; Blood Glucose - analysis; Body Mass Index; Chemistry; Chemistry and Materials Science; comorbidity; Cross-Over Studies; Diabetes; Diabetes mellitus; fasting; Female; Glucose; Glucose - administration & dosage; glycemic control; glycemic effect; Humans; Kinetics; Male; Meals; Nutrition; Original Contribution; Postprandial Period; Proanthocyanidins; Proanthocyanidins - administration & dosage; Single-Blind Method; Sorghum; Sorghum (Poaceae); Sorghum; Food and beverages; Diabetes mellitus; Glycaemic response