Determining the glycaemic responses of foods: conventional and emerging approaches

Abstract

A low-glycemic diet is crucial for those with diabetes and cardiovascular diseases. Information on the glycemic index (GI) of different ingredients can help in designing novel food products for such target groups. This is because of the intricate dependency of material source, composition, food structure, and processing conditions, among other factors, on the glycemic responses. Different approaches have been used to predict the GI of foods, certain discrepancies exist because of factors including the inter-individual variation among human subjects. Besides other aspects, it is important to understand the mechanism of food digestion because an approach to predict GI must essentially mimic the complex processes in the human gastrointestinal tract. The focus of this work is to review the advances in various approaches for predicting the glycemic responses of foods. This has been explained by detailing conventional approaches, their merits and limitations, and the need to focus on emerging approaches. Given the fact that no single approach can be generalized for all applications, the review emphasizes the scope of deriving insights for improvements in methodologies. Reviewing the conventional and emerging approaches for the determination of GI in foods, this detailed work is intended to serve as a state-of-the-art resource for food and nutritionists who work on developing low GI foods.

Secondary Metabolites Screening, in Vitro Antioxidant and Antidiabetic Activity of Marine Red Alga Botryocladia Leptopoda (J.Agardh) Kylin

“…It is claimed in the literature that the crude extract is rich in phenolic chemicals, which may contribute to its In vitro antidiabetic action 58 . The recent studies proved that the α-amylase and α-glucosidase inhibitory activity red marine alga-like Bangia fuscopurpurea 59 , Padina tetrastromatica 60 , Gracilaria opuntia 61 and Ceramium rubrum 62 . Additionally, the EtBl had the most significant inhibition of α-amylase and α-glucosidase.…”

The role of food structure in gastric-emptying rate, absorption and metabolism

“…In addition to protein, there has been a lot of interest in understanding the role of processing and structure of starch in digestion relating to glycaemic response (49,50) . Although comparison can be made with in vivo data, as highlighted by Phillips et al earlier (11) , there are many individual factors that can make such a comparison problematic, not least the fact that glucose in peripheral blood is not a good indicator of bioaccessible glucose in the gut (51) . Because starch is the most important digestible polysaccharide in human nutrition usually accounting for 20-50 % of the total energy intake, it has been studied extensively (52) .…”

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

“…Nowadays, one of the trend drivers for food manufacturers is the development of healthy foods, particularly addressing increase of nutrient availability, improve satiety, or decrease blood glucose response. [ 1 ] Because of that, much interest has been focused on developing in vitro methods that allow predicting foods and nutrients behavior along the oro‐gastrointestinal digestion. [ 2,3 ] Particularly in the case of starch digestion, the oro‐gastrointestinal digestion is rather challenging due to the many dilutions that masked the kinetic changes in the starch fraction.…”