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Effects of organic coconut flower syrupwith and without inulinon glucose and insulinresponses |
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| รหัสดีโอไอ | |
| Creator | Naruemon Leelayuwat |
| Title | Effects of organic coconut flower syrupwith and without inulinon glucose and insulinresponses |
| Contributor | Benja Songsaengrit, Yupaporn Kanpetta,Ploypailin Aneknan,Terdthai Tong-Un |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2561 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 23 |
| Journal No. | 4 |
| Page no. | 1-6 |
| Keyword | health promotion, organic coconut flower syrup, blood glucose concentration,serum insulin concentration |
| URL Website | https://www.tci-thaijo.org/index.php/APST/index |
| Website title | https://tci-thaijo.org/index.php/APST/article/view/97471 |
| ISSN | 2539-6293 |
| Abstract | The glycemic index (GI) and insulinemic index (II) classifyfoodsbased ontheblood glucose and insulin concentrationstheyproduce,which arethenassociated with the risk of developing metabolic diseases. Thus, a database indicating theGIsand IIs of different foods is necessary for providingpeople withhealth information. Nowadays, the consumption ofthe natural sweetener product,organic coconut flower syrup (OCFS),is increasing.However, there has been no research investigating the GI and II of OCFS. Moreover, its consumption still increases blood glucose concentrations, therefore, addingan antihyperglycemic ingredientsuch asinulin,may be useful to reduce its GI and II. This study aimed to measure the GI and II of OCFSwithout inulinand with 1.5% and 3% inulinin healthy subjects between 20 and 40 years of age. The GI and II were calculated from thearea underthecurve (AUC) ofbloodglucose andseruminsulin concentrations after the consumption of OCFS.Results showed that the GIsof OCFS, OCFS mixedwith 1.5% inulin,and OCFS mixedwith 3% inulinwere 51.2 ฑ 9.26, 48.3 ฑ 8.5,and 45.4 ฑ 10.0,respectivelyand that IIs were 45.4 ฑ 10.0, 20.7 ฑ5.1, and 18.4 ฑ5.7, respectively. These results suggestthat the GI and II of all OCFStest foods arelow. |
