Nutritional Characteristics of Substances Related to Pentose and Sugar Alcohol.

DOI Web Site Web Site 2 Citations 11 References Open Access
  • Fukumori Yasunori
    Department of Food Production and Utility Development, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Onodera Shuichi
    Department of Food Production and Utility Development, Graduate School of Dairy Science Research, Rakuno Gakuen University
  • Shiomi Norio
    Department of Food Production and Utility Development, Graduate School of Dairy Science Research, Rakuno Gakuen University

Bibliographic Information

Other Title
  • ペントース関連物質および糖アルコールの栄養特異性
  • ペントース カンレン ブッシツ オヨビ トウ アルコール ノ エイヨウ トクイセイ

Search this article

Description

A recent trend has been to use commonly available foods in the prevention of disease. Such application is dependent on a food chemical and physical composition. We investigated functional ac tivity of substances derived from pentose when given in combination with various saccharides to rats. We observed that pentose-derivatives (fructosylxylosides, xylitol, some nucleosides) had a sup pressive effect on the elevation of blood glucose and insulin levels in rats given sucrose or soluble starch. The effect was due to the inhibition of disaccharide hydrolases. We also found that fructo sylxylosides and adenosine enhanced mineral (calcium and magnesium) absorption when given in combination with sucrose.

Journal

Citations (2)*help

See more

References(11)*help

See more

Details 詳細情報について

Report a problem

Back to top