Cooking Abolishes the Inhibitory Effects of D-Psicose on Glycemic Responses

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  • D-プシコースの食後血糖値上昇抑制作用は加熱調理によって阻害される
  • D-プシコース ノ ショク ゴ ケットウチ ジョウショウ ヨクセイ サヨウ ワ カネツ チョウリ ニ ヨッテ ソガイ サレル

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The rare sugar D‐psicose has inhibitory effects on postprandial glycemic responses. On the other hand, D‐psicose is a reduced sugars which results from an amino‐carbonyl reaction caused by heating with food proteins. We examined whether or not the inhibitory effects of D‐psicose on the postprandial glycemic responses were obstructed by high temperature cooking. Ten healthy males were fed two kinds of cakes and coffees as experiment meals. Their plasma glucose and insulin concentrations before and after meal were measured. The experimental meals were cake with D‐psicose and coffee with sucrose (A), and cake with sucrose and coffee with D‐psicose (B). The nutrient composition of experimental meals (A) and (B) were the same. The plasma glucose and insulin levels were lower after intake of experiment meal (B) than experiment meal (A). These results suggest that high temperature cooking abolished the inhibitory effects of D‐psicose on the postprandial glycemic responses as a result of amino‐carbonyl reaction between D‐psicose and food proteins.

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